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Spinach-Blue Cheese Stuffed Beef Tenderloin (5/7/2010)

Spinach-Blue Cheese Stuffed Beef Tenderloin

8 oz. mushrooms, chopped
2 tablespoons Olive oil
6 garlic cloves, minced
1 6 oz. package fresh baby spinach, chopped
4 oz. crumbled blue cheese
1 4 lb. beef tenderloin
½ tsp. salt, divided
½ tsp. pepper, divided

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushrooms and sauté until tender. Add garlic; cook 1 minute.

In a medium bowl, add mushroom mixture, spinach and blue cheese; stir; set aside.

Cut a lengthwise slit down the center of the tenderloin to within ½ inch of the bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to ¾ inch thickness. Remove plastic; sprinkle with ¼ teaspoon pepper and ¼ teaspoon salt. Spread stuffing over the meat to within 1-inch of edges.

Close tenderloins; tie at 1 ½ -inch intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.

Bake, uncovered at 425-degrees for 30 minutes or until meat reaches desired doneness (medium-rare, thermometer should read 145-degrees; medium 160-degrees; well-done, 170-degrees). Let stand for 5-10 minutes before slicing.

Fresh Beef Tenderloin at Cremer's on Rhomberg Avenue in Dubuque is $6.99 per pound through Sunday, May 9th, 2010 or while supplies last.

This week's recommended wine from Van's Liquor Store in East Dubuque-Toasted Head Shiraz, Cabernet, Merlot, or Untamed Red, 750ml bottle, $10.99 per bottle through Monday, May 10th, 2010.

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