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Rosemary Stuffed Goat Cheese Beef Tenderloin

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“I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat...”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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