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GOAT CHEESE AND PEAR STUFFED TENDERLOIN
THE FRESH PEARS GIVE A HINT OF SWEETNESS TO A SPECIAL STUFFING FOR BEEF TENDERLOIN AND BEAUTIFULLY BALANCES THE PEPPERY ARUGULA AND TART GOAT CHEESE ,A MARRIAGE MADE IN HEAVEN...SERVE WITH BACON CAESAR SALAD,BAKED SWEET ONIONS GARLIC ROASTED BROCCOLI AND A DELIGHTFUL CRANBERRY -CHAMPAGNE GRANITA ..... Ingredients
- 2medium pears
- 1tablespoon unsalted butter
- 1 beef tenderloin about 3lbs
- 1cup fresh arugula or baby spinach
- 3/4 cup goat cheese
- 1 tbls each of parsley,basil and tarragon
- 1tbls of olive oil
- salt and pepper to taste
- SAUCE
- 4shallots finely chopped
- 3teaspoons butter
- 1/2 cup sherry
- 1/2 cup beef broth
- 2tbs fresh tarragon
- 2tsps cornstarch
- 2tsps cold water
Directions
- In a large skillet,saute pears in butter till tender
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom
- Open tenderloin so it lies flat
- On each half make another ,lengthwise slit down the center to within 1/2 inch of bottom
- open roast and cover with plastic wrap,Flatten to 1/2 inch thickness
- Remove the plastic wrap
- Spread Pears,Arugula,Cheese,and Herbs over meat to within 1 inch of the edge
- Roll up Jelly Roll Style
- Tie Roast at 1-1/2 inches with kitchen string
- Place on a rack in a shallow roasting pan .
- Combine salt pepper rub over the roast
- Bake at 425for 40-50 minutes
- Let stand for 15 min before slicing
- IN a small sauce pansaute shallots in butter until soft
- Add Sherry cook over low Add broth heat for 5 add Broth and Tarragon ,Combine cornstarch and water until smooth ,gradually astir into the pan.Bring to a boil cook until thickened
- Serve with the beef..
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