Stuffed Tenderloin

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Tender is the Loin 2

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 30 min
Cook: 30 min
Total:: 1 hr 15 min

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Ingredients

Head roast of tenderloin, approximately 1 to 1 1/2 pounds
Kosher salt
Freshly ground black pepper
Olive oil
3 ounces blue cheese

Directions

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.

Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.

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.

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Comments & Reviews

recipe Stuffed Tenderloin
linda antioch, CA 06-22-2009
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Very vey good!!!!!!!!!!!!!!!>^..^<
Rated: 5 stars out of 5

I made this yesterday with Emirils truffel potatoes for my 28th annerversery. I went with a pervious suggestion to saute... mushroom and garlic to add to the stuffing and the out come was fabulous!!!!!!!!!!!!!. We just reheated over a quick pan fry and it as good as the first serving. I did not use tenderloin as it was cost negative for us but I did use tri-tip roast and it turned out great. Read more
recipe Stuffed Tenderloin
Anita LaPlata, MD 06-20-2009
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Best thing I've EVER eaten!
Rated: 5 stars out of 5

The episode called for making several slices in the tenderloin , like the pages in a book. I like this method better because... it creates more pockets for the blue cheese. I even make my own blue cheese from goat's milk - this recipe deserves it. I can sometimes find the whole tenderloin for $4.49 at my favorite butcher's and when I do, I stock up for the freezer so I can serve my guests a truly sumptuous meal. I have saved all the episodes of Good Eats and use many of Alton's recipes, but this is by far my VERY, VERY FAVORITE!Read more
recipe Stuffed Tenderloin
Donna Evans, GA 01-06-2009
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Easy and Fantastic!
Rated: 5 stars out of 5

As said before, this is so easy to prepare and simply melt in your mouth wonderful! We added sauteed garlic/butter... mushrooms to the blue cheese ... the best. This is a definate favorite ... especially wonderful for holidays or company. Thank you Alton!Read more
recipe Stuffed Tenderloin
Shirley escanaba, MI 11-18-2008
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Elegant!
Rated: 5 stars out of 5

I'm not sure which I'm more astounded by, the easy of preparation or the exquisite look and taste of this roast. I don't... have a grill pan, so I just seared it in my 10'' Calphalon anodized frying pan. It worked fine. And I used that pan in the oven for the roasting. We're not big blue cheese fans, I thought feta would be good, my son thought his favorite French goat cheese would be good, so I used a mixture of both. It was excellent. We had the Steak au Poivre the other day, tomorrow will be Chain of Bull Cheese Steaks. Amazing what can be done with that whole tenderloin!Read more
recipe Stuffed Tenderloin
Michelle Stokesdale, NC 07-31-2008
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Amazing !!
Rated: 5 stars out of 5

This recipe was so incredibly easy and delicious. I don't think it can be any more simple than what it is. Thank you Alton... Brown for a wonderful recipe .. this has been added to my favorite's list! Michelle S.Read more
recipe Stuffed Tenderloin
george livonia, MI 06-16-2008
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magnificent
Rated: 5 stars out of 5

outstanding. cheese, meat, look, appearance, taste, doneness. a little hard to tie, but well worth it.