Stuffed Tenderloin

This is a great low-carb dish to serve when you're entertaining.

Yield: 12 servings (serving size: about 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.6g
  • Carbohydrate: 1.3g
  • Fiber: 0.4g
  • Cholesterol: 64mg
  • Iron: 2.8mg
  • Sodium: 92mg
  • Calcium: 22mg


  • 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. 1. Prepare grill by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only 1 side.)
  2. 2. Slice tenderloin lengthwise to, but not through, the center, leaving 1 long side connected; set aside.
  3. 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. 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
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