Beef Tenderloin Stuffed with Mushrooms, Spinach, and Blue Cheese

Ingredients

• 1/2 pound sliced fresh mushrooms
• 4 clove garlic, minced
• 6 ounce fresh baby spinach, chopped
• 1 cup {4 ounces} crumbled blue cheese
• 2 pounds beef tenderloin roast
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided

Directions

1. In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook for 1 minute.
2. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.
3. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
4. Open tenderloin so it lies flat; cover with plastic wrap.
5. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Spread stuffing over meat to within 1 in. of edges.
7. Close tenderloin; tie at 2-in. intervals with kitchen string.
8. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.
9. Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
10. Let stand for 5-10 minutes before slicing.

*This recipe was featured on Foodgawker, here.*