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Playing How to Make Stuffed Beef Tenderloin with Blue Cheese | Rachael Ray

Looking for a special menu for the holidays? Rach has you covered with a steakhouse-inspired dinner! She pairs this beef tenderloin—butterflied and rolled with garlic, walnuts, herbs and blue cheese—with stuffed broiled tomatoes and oven-roasted potatoes with two dipping sauces. She calls it "a serious, beautiful meal," but adds that it's great any night of the year. Treat yourself and your loved ones!


  • One 3 ½ pound center-cut beef tenderloin, trimmed
  • Salt and pepper
  • 6 cloves garlic, cracked from skins
  • 2 bunches flat parsley
  • 24 picked sage leaves
  • 1 cup toasted walnuts
  • Zest of 1 lemon
  • 1 pound smoked blue cheese, crumbled
  • Kitchen string
  • Non-aerosol cooking spray


Serves: 6 to 8


Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect. Season the meat with salt and pepper.  

Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese. Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing. Season the meat again on the outside of the roll and refrigerate overnight.  

Take meat out of fridge 30 minutes before cooking. 

Preheat oven to 425°F, with rack at center.  

Spray meat lightly with oil and roast 20 minutes until brown. Reduce heat to 325°F and cook until 135°F on a thermometer. Let rest 10 to 15 minutes, then carve.