See more
Stuffed Tenderloin

Stuffed Tenderloin

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

Oxmoor House JULY 2010

  • Yield: 12 servings (serving size: about 3 ounces)


  • 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

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

Go to Full Version of

Stuffed Tenderloin Recipe