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Stuffed Tenderloin

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook