This is a great low-carb dish to serve when you're entertaining.
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
How to Make It
Prepare grill by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only 1 side.)
Slice tenderloin lengthwise to, but not through, the center, leaving 1 long side connected; set aside.
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.
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.