Rosemary Stuffed Goat Cheese Beef Tenderloin |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat... Ingredients:
2 tablespoons dijon-style mustard |
1 tablespoon olive oil |
1 tablespoon snipped fresh rosemary |
3 garlic cloves, mince |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 -3 lb center cut beef tenderoin roast |
4 -6 ounces log garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6 ounces half of an 8 ounce tub cream cheese spead with chive and onions |
rosemary, snipped |
Directions:
1. Dijon Spread:.
2. In a small bowl, stir together all ingreadients.
3. Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
4. Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
5. Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
6. To serve, slice through the roast between each cheese portion.
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