Stuffed Tenderloin

Oxmoor House
This is a great low-carb dish to serve when you're entertaining.
12 servings (serving size: about 3 ounces)


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1 (3-pound) beef tenderloin
2 tablespoons light butter
1 (8-ounce) package sliced mushrooms
4 green onions, chopped
2 tablespoons chopped fresh parsley
1 garlic clove, minced
3 tablespoons crumbled blue cheese
1 tablespoon light butter, melted
Cooking spray


1. Prepare grill by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only 1 side.)

2. Slice tenderloin lengthwise to, but not through, the center, leaving 1 long side connected; set aside.

3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; cook 5 minutes or until tender, stirring often. Spoon mixture into opening of tenderloin, leaving a 1/2-inch border on all sides. Sprinkle cheese over mushroom mixture. Close tenderloin, and tie securely with heavy string at 2-inch intervals. Brush with melted butter.

4. Place tenderloin on unlit side of grill rack coated with cooking spray; cover and grill 45 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 171
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.6 g
Carbohydrate 1.3 g
Fiber 0.4 g
Cholesterol 64 mg
Iron 2.8 mg
Sodium 92 mg
Calcium 22 mg