Rosemary Stuffed Goat Cheese Beef Tenderloin

• Dijon Spread
• 2 tablespoons dijon-style mustard
• 1 tablespoon olive oil
• 1 tablespoon snipped fresh rosemary
• 3 garlic cloves, mince
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 -3 lb center cut beef tenderoin roast
• 4 -6 ounces log garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6 ounces half of an 8 ounce tub cream cheese spead with chive and onions
• rosemary, snipped

1. Dijon Spread:
2. In a small bowl, stir together all ingreadients.
3. Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
4. Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
5. Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
6. To serve, slice through the roast between each cheese portion.

mustard, olive oil, rosemary, garlic, salt, black pepper, center, garlic, rosemary

Taken from www.food.com/recipe/rosemary-stuffed-goat-cheese-beef-tenderloin-405699 (may not work)