Beef tenderloin stuffed with blue cheese

By á-138

Blue Cheese and Horseradish Stuffed Beef Tenderloin


Hell’s Kitchen Winner –Heather

Blue Cheese and Horseradish Stuffed Beef Tenderloin

Served with Lemon Rosemary Grilled Potatoes

GO-GO time: 30 minutes

Serves 4

4 6oz. Medallions of Beef Tenderloin (Medallions meaning square pieces)

1 ½ C. Crumbed Blue Cheese

¼ c Horseradish

3 Tbsp Chopped Parsley and Basil

1 Tbsp Olive Oil

1/2 C. Cherry Tomatoes (cut into quarters)

Salt and Cracked Black Pepper to taste


**Mix Together the Blue cheese, Horseradish, Parsley/basil, Olive Oil, Tomatoes and add salt and Pepper to taste. Set aside.


Take each medallion and make a small cut on one of the side. With a small butter knife, move the knife around in side the beef to make a small pocket for the filling, trying not to cut holes in the other sides. Once pocket in made, stuff the pieces with the cheese filling until the piece starts to bulge.


**Have a couple pieces of scrap pieces of beef to cover the hole with, so the cheese doesn’t melt out!!


Rub a small amount of oil on the Medallion before placing on the grill. Also Sprinkle with a little small and pepper. Be sure to grill each side of the medallion to the desired temperature.


Lemon Rosemary Grilled Potatoes

8-10 Red Bliss Potatoes (Cooked and Sliced)

**Cook normally with salted water. Cut each piece in thirds.



Juice of 2 Lemons

¼ C. Chopped Rosemary

¼ C. Vegetable Oil

Salt and Cracked Black Pepper to taste


**Toss the potatoes with all the ingredients. Place on grill just to get a little golden brown. Its very easy but gives a perfect touch to the beef!!

Ingredients

• 4 6oz. Medallions of Beef Tenderloin (Medallions meaning square pieces)
• 1 ½ C. Crumbed Blue Cheese
• ¼ c Horseradish
• 3 Tbsp Chopped Parsley and Basil
• 1 Tbsp Olive Oil
• 1/2 C. Cherry Tomatoes (cut into quarters)
• Salt and Cracked Black Pepper to taste

Preparation

Step 1

*Mix Together the Blue cheese, Horseradish, Parsley/basil, Olive Oil, Tomatoes and add salt and Pepper to taste. Set aside.


Take each medallion and make a small cut on one of the side. With a small butter knife, move the knife around in side the beef to make a small pocket for the filling, trying not to cut holes in the other sides. Once pocket in made, stuff the pieces with the cheese filling until the piece starts to bulge.


**Have a couple pieces of scrap pieces of beef to cover the hole with, so the cheese doesn’t melt out!!


Rub a small amount of oil on the Medallion before placing on the grill. Also Sprinkle with a little small and pepper. Be sure to grill each side of the medallion to the desired temperature.


Lemon Rosemary Grilled Potatoes

8-10 Red Bliss Potatoes (Cooked and Sliced)

**Cook normally with salted water. Cut each piece in thirds.



Juice of 2 Lemons

¼ C. Chopped Rosemary

¼ C. Vegetable Oil

Salt and Cracked Black Pepper to taste


**Toss the potatoes with all the ingredients. Place on grill just to get a little golden brown. Its very easy but gives a perfect touch to the beef!!