Stuffed Tenderloin
- Head roast of tenderloin, approximately 1 to 1 1/2 pounds
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 3 ounces blue cheese
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil.
- Sear the roast on all sides.
- Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese.
- Tie the whole thing together with kitchen string.
- Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes.
- Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
tenderloin, kosher salt, freshly ground black pepper, olive oil, blue cheese
Taken from www.foodnetwork.com/recipes/alton-brown/stuffed-tenderloin-recipe.html (may not work)