This is a print preview of "GOAT CHEESE AND PEAR STUFFED TENDERLOIN" recipe.

GOAT CHEESE AND PEAR STUFFED TENDERLOIN Recipe
by charlene sherman

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 .....

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

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

  1. In a large skillet,saute pears in butter till tender
  2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom
  3. Open tenderloin so it lies flat
  4. On each half make another ,lengthwise slit down the center to within 1/2 inch of bottom
  5. open roast and cover with plastic wrap,Flatten to 1/2 inch thickness
  6. Remove the plastic wrap
  7. Spread Pears,Arugula,Cheese,and Herbs over meat to within 1 inch of the edge
  8. Roll up Jelly Roll Style
  9. Tie Roast at 1-1/2 inches with kitchen string
  10. Place on a rack in a shallow roasting pan .
  11. Combine salt pepper rub over the roast
  12. Bake at 425for 40-50 minutes
  13. Let stand for 15 min before slicing
  14. IN a small sauce pansaute shallots in butter until soft
  15. 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
  16. Serve with the beef..