beef tenderloin | artichoke & mushroom stuffed
From my uncle Steve’s cooking on the grill collection. It is wonderful!
ingredients:
2 tablespoons butter
8 oz fresh mushrooms, sliced
½ cup canned artichoke, drained and chopped
1 cup green onions, chopped
½ cup parsley, chopped
4 oz blue cheese crumbles
seasoned salt
lemon pepper
1 8-oz bottle red wine vinegar & oil salad dressing
½ cup olive oil
1 garlic clove, minced
2-3 lb beef tenderloin strip
heavy string
instructions:
In a sauté pan, melt butter. Sauté mushrooms, artichokes, green onions, and parsley. Remove from heat and fold in blue cheese. Set aside.
Trim excess fat from the tenderloin. Cut a pocket in one side, leaving ¼ inch or more uncut at each end. Season the tenderloin with the salt and lemon pepper. Spoon in the mushroom mixture into pocket. Close the pocket and secure at 2 inch intervals with heavy string.
Transfer tenderloin to shallow dish and add red wine vinegar & oil salad dressing, oil, and garlic. Marinate in the refrigerator for at least 8 hours. Drain from the marinade, grill over medium-high heat for 35 minutes or until done to taste.
ingredients:
2 tablespoons butter
8 oz fresh mushrooms, sliced
½ cup canned artichoke, drained and chopped
1 cup green onions, chopped
½ cup parsley, chopped
4 oz blue cheese crumbles
seasoned salt
lemon pepper
1 8-oz bottle red wine vinegar & oil salad dressing
½ cup olive oil
1 garlic clove, minced
2-3 lb beef tenderloin strip
heavy string
instructions:
In a sauté pan, melt butter. Sauté mushrooms, artichokes, green onions, and parsley. Remove from heat and fold in blue cheese. Set aside.
Trim excess fat from the tenderloin. Cut a pocket in one side, leaving ¼ inch or more uncut at each end. Season the tenderloin with the salt and lemon pepper. Spoon in the mushroom mixture into pocket. Close the pocket and secure at 2 inch intervals with heavy string.
Transfer tenderloin to shallow dish and add red wine vinegar & oil salad dressing, oil, and garlic. Marinate in the refrigerator for at least 8 hours. Drain from the marinade, grill over medium-high heat for 35 minutes or until done to taste.
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