This is a great low-carb dish to serve when you're entertaining.
Oxmoor House JULY 2010
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
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