Blue Cheese-Mushroom Stuffed Tenderloin is a decadent and impressive dish that combines the rich, earthy flavor of sautéed mushrooms with the creamy tang of blue cheese, all wrapped inside a juicy, tender cut of beef. Perfect for holiday dinners, special occasions, or date nights, it’s a restaurant-quality meal you can make at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef tenderloin (trimmed and butterflied)blue cheese crumblescremini or button mushrooms (finely chopped)garlicshallotsolive oil or butterfresh thyme or rosemarysalt and pepperbeef broth or red wine (for optional pan sauce)butcher’s twine
directions
Preheat oven to 425°F (220°C).
In a skillet, heat olive oil or butter and sauté shallots and garlic until fragrant.
Add chopped mushrooms and thyme, cooking until mushrooms are browned and liquid has evaporated. Season with salt and pepper. Let cool slightly.
Butterfly the beef tenderloin by slicing it lengthwise without cutting all the way through, then open it like a book. Flatten slightly with a meat mallet for even thickness.
Spread the mushroom mixture evenly over the inside of the tenderloin. Sprinkle with blue cheese crumbles.
Roll up the tenderloin and secure tightly with butcher’s twine.
Season the outside with salt, pepper, and additional herbs if desired.
Sear the tenderloin in a hot oven-safe skillet until browned on all sides.
Transfer skillet to the oven and roast for 20–25 minutes, or until internal temperature reaches 130–135°F (54–57°C) for medium-rare.
Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
(Optional) Deglaze pan with beef broth or red wine to make a quick sauce.
Servings and timing
This recipe serves 6–8 people.
Preparation time: 25 minutes
Cooking time: 25 minutes
Resting time: 10 minutes
Total time: 1 hour
Variations
Use goat cheese or feta instead of blue cheese.
Add wilted spinach or arugula to the stuffing for extra color.
Wrap in puff pastry for a Beef Wellington-style twist.
Add chopped walnuts or pine nuts for crunch.
Use a pork tenderloin for a lighter version.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a 300°F (150°C) oven until just warmed through.
Avoid microwaving to maintain texture and doneness.
FAQs
Can I prepare this ahead of time?
Yes, you can stuff and roll the tenderloin a few hours ahead. Store in the fridge until ready to cook.
What cut of meat should I use?
Beef tenderloin is best for tenderness and flavor.
Is blue cheese overwhelming?
Not at all—its flavor mellows as it melts and blends with the mushrooms.
Can I cook this on the grill?
Yes, sear over direct heat and finish with indirect heat, covered.
Do I need a meat thermometer?
Highly recommended to ensure perfect doneness.
Can I skip the mushrooms?
Yes, substitute with caramelized onions or spinach.
How do I slice it without it falling apart?
Let it rest well and use a sharp knife. Cut in ½–1 inch slices.
Can I make a sauce for serving?
Yes, deglaze the pan with broth or wine and whisk in a pat of butter.
Is it gluten-free?
Yes, as long as no breadcrumbs or thickening agents are added.
What sides go best with it?
Roasted potatoes, green beans, or a crisp salad complement it beautifully.
Conclusion
Blue Cheese-Mushroom Stuffed Tenderloin is a rich and elegant dish that delivers impressive flavor in every tender bite. Whether you’re celebrating or simply craving a luxurious meal, this stuffed roast is sure to satisfy and steal the spotlight at any dinner table.
PrintBlue Cheese-Mushroom Stuffed Tenderloin
Blue Cheese-Mushroom Stuffed Tenderloin is an elegant main course featuring juicy beef tenderloin filled with a savory mixture of sautéed mushrooms and tangy blue cheese. It’s a gourmet showstopper perfect for special dinners or holidays.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
- 1 (2 to 2.5 lb) beef tenderloin, trimmed and butterflied
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cups mushrooms, finely chopped (cremini or button)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 cup crumbled blue cheese
- Salt and pepper, to taste
- Kitchen twine, for tying
Instructions
- Preheat oven to 425°F (220°C).
- In a skillet, heat olive oil and butter over medium heat. Sauté onion and mushrooms for 6–8 minutes until soft and liquid has evaporated. Add garlic and thyme, cook for 1 more minute. Let cool slightly.
- Stir in crumbled blue cheese. Season with salt and pepper to taste.
- Lay the butterflied tenderloin open on a work surface. Season the inside with salt and pepper. Spread the mushroom-blue cheese mixture evenly down the center.
- Roll the tenderloin back up and tie it securely with kitchen twine every 2 inches. Season the outside with salt and pepper.
- Heat remaining olive oil in an ovenproof skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 6–8 minutes total.
- Transfer skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature reaches 130–135°F (55–57°C) for medium-rare.
- Remove from oven and let rest for 10 minutes. Slice and serve.
Notes
- Let the tenderloin rest before slicing to retain juices.
- You can use goat cheese or cream cheese if preferred over blue cheese.
- Pairs wonderfully with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 360mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg