BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF
Steps:
- Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.
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MD MOKSO
[email protected]This recipe looks amazing! I can't wait to try it.
Riaft bai
[email protected]I would love to try this recipe, but I don't have a meat thermometer.
Bosy Mohammed
[email protected]I'm not sure if I did something wrong, but my dish didn't turn out as good as the pictures.
Saqlain Saqlaina
[email protected]This dish is a bit challenging to make, but it's well worth the effort.
Manchula Devi
[email protected]I would definitely recommend this recipe to anyone who loves beef tenderloin.
460 Gaming
[email protected]The barley pilaf was a great addition to this dish. It added a nice texture and flavor.
Ivonne Rivera
[email protected]I'm not a fan of mushrooms, but I still enjoyed this dish.
Husnain Altaf
[email protected]This recipe is a bit pricey, but it's perfect for a special occasion dinner.
Paris Lomotey
[email protected]I'm not a huge fan of beef, but I loved this dish! The blue cheese stuffing and port sauce were amazing.
Sanja Sindhii
[email protected]This dish is definitely worth the effort! It's a bit time-consuming, but the results are worth it.
Sajawal parhar Sajawal parhar
[email protected]I had some trouble finding blue cheese, but I used a different type of cheese and it turned out great.
Sami butt
[email protected]The blue cheese stuffing was a bit too strong for my taste, but everything else was perfect.
Ravind Andhee
[email protected]This recipe is a keeper! It's easy to follow and the results are stunning. I highly recommend it.
Fareed Fareed
[email protected]I made this dish for a special occasion dinner and it was a huge hit! The flavors were incredible and the presentation was beautiful.
Jusin Deep
[email protected]I followed the recipe exactly and the results were amazing! My family raved about the dish and I will definitely be making it again.
Sandy Said
[email protected]This dish was an absolute delight! The beef tenderloin was cooked to perfection, and the blue cheese stuffing added a rich and flavorful twist. The port sauce was also excellent, with a deep and complex flavor.