Beef Tenderloin Stuffed with Horseradish and Blue Cheese
Ingredients:
Four 6 oz. beef tenderloin medallions
1 cup crumbled blue cheese
3/4 cup Silver Spring Prepared Horseradish
3 tbsp chopped parsley and basil
1 tbsp olive oil
1/2 cup cherry tomatoes (cut into quarters)
Salt and cracked black pepper to taste
Directions:
Mix together 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 side. Make a small pocket for filling with small butter knife by moving around in side the beef. Try not to cut holes in the other sides. Once pocket is made, stuff the pieces with the cheese filling until each piece starts to bulge.
Have a couple scrap pieces of beef to cover the hole 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 salt and pepper. Be sure to grill each side of the medallion to the desired temperature.
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