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Blue Cheese-Mushroom Stuffed Beef Tenderloin (12/13/2013)



(recipe courtesy of Betty Crocker)


Beef Tenderloin:


1 Beef Tenderloin (4-5 lbs.)

2 tablespoons butter or margarine

1 ½ cups sliced fresh mushrooms

1 ½ cups soft bread crumbs (6 slices bread, crust removed)

1 cup Mindoro Blue Cheese, crumbled

2 tablespoons olive oil, vegetable oil or reserved bacon drippings (melted)

½ teaspoon Kosher salt


Merlot Sauce:


1 can jellied cranberry sauce

1 cup Merlot, or nonalcoholic red wine

½ cup beef broth

2 tablespoons butter or margarine


Heat oven to 425-degrees f.  Have Cremer's trim and butterfly your beef tenderloin. 


In a skillet, melt 2 tablespoons butter or margarine over medium-high heat.  Add mushrooms, and cook, stirring occasionally, until tender and liquid has evaporated.  Cool.  Add bread crumbs and cheese and toss to combine.  Add bread crumb mixture to your butterflied beef tenderloin.  Tie with kitchen string at about 1-inch intervals.  In a shallow roasting pan, place beef, seam side up, on rack.  Brush with oil, or bacon drippings, sprinkle with salt.  Insert oven proof thermometer so tip is in center of thickest part of beef.  Bake uncovered until thermometer reaches 135-140-degrees F.  Remove from oven, and, cover loosely with foil and let stand about 15 minutes. 


Meanwhile, in a saucepan, heat all sauce ingredients to boiling, stirring occasionally.  Reduce heat to low; simmer uncovered 35-40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.  Remove string from beef and carve.  Serve with sauce drizzled over the top.


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