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Stuffed Tenderloin Recipe

Stuffed Tenderloin

Alton Brown

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Tender is the Loin 2

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on July 11, 2010

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    Followed recipe exactly..and it was just wonderful, best tasting meat ever and so easy to make. Will definately make again.

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  • on May 27, 2010

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    By far, the best steak I have ever EVER had. Better than any steakhouse I have been to. WOW. Didn't hurt that I used a very nice cut of meat and a very expensive Blue Cheese, but this was beyond amazing. BEYOND. Alton, you have impressed me time and time again, but this takes things to a whole new level.

    TIP: Don't be skimpy with the cheese. I played it safe and while it was perfection, it would not have hurt had I really packed the cheese in there, plus it is fun when it sort of melts out and sizzles on the pan. Gives the whole house a delicious smell!

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  • on June 22, 2009

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    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.

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  • on June 20, 2009

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    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!

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  • on January 06, 2009

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    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!

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  • on November 18, 2008

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    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!

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  • on July 31, 2008

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    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.

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  • on June 16, 2008

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    outstanding.

    cheese, meat, look, appearance, taste, doneness.

    a little hard to tie, but well worth it.

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  • on November 19, 2007

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    I made this for my wife last week and it turned out great! I followed the recipe exactly and could not have been happier with the results. I will definitely be making this again.

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  • on April 27, 2007

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    Very easy recipe, and yields an excellent piece of meat. A must try for blue cheese lovers!

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