- Head roast of tenderloin, approximately 1 to 1 1/2 pounds
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 3 ounces blue cheese
Preheat the oven to 450 degrees F.
Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
Salt and pepper the meat on all sides.
After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
Recipe courtesy Alton Brown, 2005
Recipe courtesy of Claire Robinson
Recipe courtesy of Emeril Lagasse