I have to thank friends Russ and Sue Gale for providing the following delicious recipe. They served this entrée to me and I know it is great. Try it.
2 lbs. of beef tenderloin, trimmed
1 cup of onions, chopped
1 cup of mushrooms, sliced
½ cup of bleu cheese, crumbled
2 cloves of fresh garlic, chopped
1 tbsp. of extra virgin olive oil for sautéing the vegetables
1 tbsp. extra virgin olive oil for rubbing on the outside of the raw meat
1 sprig fresh rosemary, chopped
Cook the onions, mushrooms and garlic on medium heat in a medium size sauté pan with 1 tbsp. extra virgin olive oil until the onions are translucent. Remove the pan from the heat and place the vegetables into a bowl. Allow them to cool.
Cut a pocket lengthwise into the center of the beef. Fill the pocket with the cool vegetables. Add the crumbled cheese.
Close the pocket and tie the meat with 100% cotton butcher’s twine.
Rub one tbsp. olive oil all over the outside of the beef. Sprinkle with salt and pepper to taste. Sprinkle the rosemary over the meat.
Place the meat into a roasting pan and roast at 350º F for desired doneness. Rare is five minutes per pound, medium rare is six and one half minutes per pound and well done is seven and one half minutes per pound.
Let the tenderloin stand for ten minutes before slicing.