Blue Cheese Stuffed Beef Tenderloin With Port Sauce Mushroom Spinach Barley Pilaf Recipes

Steps:

• In a skillet, cook bacon until crisp.
• Remove bacon; crumble and set aside.
• Drain skillet, reserving 1 tablespoon drippings.
• In the drippings, saute the mushrooms, onion and garlic until tender.
• Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• Pinch meat together along the seam and secure with toothpicks.
• Combine butter with Parmesan cheese and brush over top and sides of meat.
• Press the remaining bread crumbs onto butter mixture.
• Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• Let stand for 10 minutes, then remove toothpicks before slicing.

Steps:

• In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• Add the garlic; cook and stir for 1 minute.
• In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• Open tenderloin so it lies flat; cover with plastic wrap.
• Flatten to 3/4 inch thickness.
• Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• Spread spinach mixture over the meat to within 1 inch of edges.
• Close tenderloin; tie at 2 inch intervals with kitchen string.
• Place tenderloin on a rack in a shallow roasting pan.
• Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• Let stand 5-10 minutes before slicing.