Stuffed Tenderloin Blue Cheese: A Delicious and Easy Recipe

Stuffed Tenderloin Blue Cheese: Prepare to elevate your dinner game with a dish that’s as impressive as it is delicious! Imagine sinking your teeth into a perfectly cooked, incredibly tender beef tenderloin, bursting with a creamy, tangy blue cheese filling. It’s a flavor explosion that will have your guests begging for the recipe.

While the exact origins of stuffing tenderloin are a bit hazy, the concept of enriching meats with flavorful fillings has been around for centuries. Think of the classic Beef Wellington, a testament to the art of layering flavors and textures. Our Stuffed Tenderloin Blue Cheese recipe takes that principle and simplifies it, making it accessible for even novice cooks to create a restaurant-worthy meal at home.

What makes this dish so irresistible? It’s the harmonious blend of textures – the melt-in-your-mouth tenderness of the beef, contrasted by the creamy, slightly crumbly blue cheese. The pungent, salty notes of the blue cheese perfectly complement the rich, savory flavor of the beef. Plus, it’s surprisingly easy to prepare! With just a few simple steps, you can transform an ordinary cut of meat into an extraordinary culinary experience. I find that people love this dish because it feels special and indulgent, without requiring hours in the kitchen. It’s perfect for a celebratory dinner, a romantic date night, or any occasion where you want to impress!

this Recipe

Ingredients:

• For the Beef Tenderloin:
• 1 (2-3 pound) beef tenderloin roast, trimmed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• For the Blue Cheese Stuffing:
• 4 ounces high-quality blue cheese, crumbled (Roquefort, Gorgonzola, or your favorite)
• 4 ounces cream cheese, softened
• 1/4 cup finely chopped walnuts or pecans, toasted
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper, freshly ground
• For the Balsamic Glaze (Optional):
• 1 cup balsamic vinegar
• 2 tablespoons honey or maple syrup (optional, for added sweetness)
• For searing (Optional):
• 2 tablespoons high-heat oil (such as avocado or grapeseed oil)

Preparing the Blue Cheese Stuffing:

1. In a medium bowl, combine the crumbled blue cheese and softened cream cheese. Make sure the cream cheese is truly softened to room temperature; otherwise, it will be difficult to mix smoothly. I like to let mine sit out for at least an hour.
2. Add the toasted walnuts or pecans, chopped parsley, chopped chives, minced garlic, olive oil, and black pepper to the bowl. The nuts add a lovely textural contrast to the creamy cheese, and the herbs brighten the flavor. Toasting the nuts beforehand really enhances their nutty flavor. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
3. Using a fork or a rubber spatula, thoroughly mix all the ingredients together until well combined. The mixture should be smooth and spreadable. Taste and adjust seasonings as needed. You might want to add a pinch more pepper or a little more blue cheese, depending on your preference.
4. Cover the bowl with plastic wrap and refrigerate the blue cheese stuffing for at least 30 minutes. This will allow the flavors to meld together and the stuffing to firm up slightly, making it easier to work with when stuffing the tenderloin.

Preparing the Beef Tenderloin:

1. Pat the beef tenderloin roast dry with paper towels. This is crucial for getting a good sear on the outside. Moisture is the enemy of browning!
2. Using a sharp knife, carefully make a lengthwise cut down the center of the tenderloin, being careful not to cut all the way through. You want to create a pocket for the stuffing. The goal is to butterfly the tenderloin, so you can open it up like a book.
3. Open the tenderloin and gently flatten it out. If the tenderloin is very thick, you can use a meat mallet to gently pound it to an even thickness. This will help it cook more evenly. Be careful not to over-pound it, as you don’t want to tear the meat.
4. Season the inside of the tenderloin with salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasoning! This will add flavor to the meat itself.

Stuffing and Rolling the Tenderloin:

1. Remove the blue cheese stuffing from the refrigerator.
2. Spread the blue cheese stuffing evenly over the inside of the butterflied tenderloin. Make sure to spread it all the way to the edges, but leave a small border (about 1/2 inch) so the stuffing doesn’t ooze out during cooking.
3. Carefully roll the tenderloin back up, starting from one end. Try to roll it as tightly as possible to create a compact and even roll.
4. Using kitchen twine, tie the tenderloin securely in several places (about every 2 inches) to hold its shape. This is important to prevent the stuffing from falling out during cooking and to ensure that the tenderloin cooks evenly. Make sure the twine is tied tightly but not so tight that it cuts into the meat.
5. Season the outside of the rolled tenderloin with the remaining salt, pepper, garlic powder, and onion powder. Again, don’t be afraid to season generously!

Searing the Tenderloin (Optional but Recommended):

1. Heat the high-heat oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. The oil should be shimmering but not smoking.
2. Carefully place the rolled and tied tenderloin in the hot skillet. Sear it on all sides until nicely browned, about 2-3 minutes per side. Searing the meat creates a beautiful crust and adds a lot of flavor.

Cooking the Tenderloin:

1. Preheat your oven to 400°F (200°C).
2. If you seared the tenderloin in an oven-safe skillet, simply transfer the skillet to the preheated oven. If you didn’t sear it, place the rolled and tied tenderloin on a baking sheet lined with parchment paper.
3. Roast the tenderloin in the preheated oven for 20-30 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, or 140-145°F (60-63°C) for medium-well. The cooking time will vary depending on the size and thickness of your tenderloin, so it’s essential to use a meat thermometer to ensure it’s cooked to your desired doneness.
4. Remove the tenderloin from the oven and let it rest for at least 10-15 minutes before slicing. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the tenderloin loosely with foil while it rests.

Making the Balsamic Glaze (Optional):

1. While the tenderloin is resting, you can prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using).
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and simmer for 15-20 minutes, or until the balsamic vinegar has reduced by about half and has thickened to a syrupy consistency. Be careful not to burn it!
4. Remove the balsamic glaze from the heat and let it cool slightly. It will thicken further as it cools.

Slicing and Serving:

1. Remove the kitchen twine from the tenderloin.
2. Using a sharp knife, slice the tenderloin into 1/2-inch thick medallions.
3. Arrange the sliced tenderloin on a serving platter.
4. Drizzle with the balsamic glaze (if using).
5. Garnish with fresh parsley or chives, if desired.
6. Serve immediately and enjoy! This stuffed tenderloin is delicious served with roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

And there you have it! This Stuffed Tenderloin with Blue Cheese recipe is truly a game-changer, transforming an already impressive cut of meat into a culinary masterpiece. I know, I know, it might seem a little intimidating at first glance, but trust me, the payoff is absolutely worth it. The combination of the tender, juicy beef, the creamy, tangy blue cheese, and the savory herbs creates a symphony of flavors that will leave you and your guests utterly speechless.

Why is this a must-try? Because it’s more than just a meal; it’s an experience. It’s the kind of dish that elevates any occasion, whether it’s a special anniversary dinner, a holiday gathering, or simply a weekend treat for yourself. The blue cheese melts into the tenderloin, creating pockets of intense flavor that perfectly complement the richness of the beef. Plus, the presentation is stunning! Imagine slicing into that perfectly browned tenderloin and revealing the beautiful swirl of blue cheese filling. It’s a guaranteed showstopper.

But the best part? It’s surprisingly versatile! While I’m a huge fan of the classic blue cheese filling, feel free to get creative and experiment with different variations. For a milder flavor, try using Gorgonzola or even a creamy goat cheese. You could also add some chopped walnuts or pecans for a bit of crunch, or incorporate some sun-dried tomatoes for a burst of sweetness. If you’re feeling adventurous, try adding a drizzle of balsamic glaze after cooking for a touch of acidity that will cut through the richness of the dish.

As for serving suggestions, this Stuffed Tenderloin with Blue Cheese pairs beautifully with a variety of sides. Roasted asparagus, garlic mashed potatoes, or a simple green salad are all excellent choices. And don’t forget the wine! A bold Cabernet Sauvignon or a rich Merlot would be the perfect accompaniment to this decadent dish. For a lighter option, try a Pinot Noir or even a crisp Sauvignon Blanc.

I also love serving this with a homemade red wine reduction sauce. The sweetness of the wine perfectly complements the savory flavors of the tenderloin and blue cheese. It’s a simple addition that elevates the dish to another level. Another great option is to serve it with a creamy horseradish sauce for a bit of a kick.

Honestly, the possibilities are endless! The key is to have fun and experiment until you find the perfect combination that suits your taste.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a truly unforgettable meal. I’m confident that this Stuffed Tenderloin with Blue Cheese will become a new favorite in your household.

I’m so excited for you to try this recipe! And more importantly, I’d love to hear about your experience. Did you make any variations? What sides did you serve it with? What did your guests think? Please, share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!