Recipes:
**Stuffed Tenderloin**
**INGREDIENTS**
1 (1½-pound) beef
tenderloin
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic
powder
½ teaspoon onion
powder
6 mushrooms, sliced
2 green onions, sliced
1 clove garlic, minced
2 tablespoons butter
3 tablespoons
crumbled blue
cheese
**SERVES 6**
**Make Ahead**
Prepare through step 3 up
to 4 hours in advance.
Store, covered, in the
refrigerator.
**VARIATION**
To add a taste of
the south of France,
use 1 tablespoon
herbes de Provence
for the oregano,
thyme, paprika
and salt.
**1** Preheat oven to
425°F. Cut tenderloin
lengthwise to form pocket.
Mix seasonings in a bowl.
Rub over outside and cut
surfaces of tenderloin.
**2** Sauté mushrooms,
green onions and
garlic in butter in skillet
over medium heat until
onions are tender. Spoon
into tenderloin pocket;
sprinkle blue cheese over
onion mixture.
**3** Close the pocket and
secure with skewers.
Place tenderloin on a rack
in roasting pan.
**4** Roast, uncovered, for
45 minutes or until
done to taste. Remove
from oven and let sit for
5 minutes before slicing.
Make It Quicker
• Before roasting, rub
a teaspoon of vegetable
oil over the meat's
surface to help seal
in the juices.
• Use an instant-read
meat thermometer
to check doneness:
130°F for rare, 134°F
for medium.
