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Name: Beef Tenderloins with Blue Cheese And Rosemary Vinaigrett
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 oz Blue cheese; 4 6-oz Beef tenderloins; 4 sl Pepper bacon; 1 tb olive oil; 2 tb milk; Cracked black pepper; Salt

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INGREDIENTS

6 oz Blue cheese
4 6-oz Beef tenderloins
4 sl Pepper bacon
1 tb olive oil
2 tb milk
Cracked black pepper
Salt

Servings

INSTRUCTIONS

MMMMM--------------------ROSEMARY VINAIGRETTE------------------------- 1 Shallot; chopped 2 Cloves garlic; chopped 1 tb Dijon mustard 1 tb Chopped fresh rosemary 1/2 ts Dry mustard powder 2 tb White wine vinegar 1/2 c Extra virgin olive oil Salt Cracked black pepper Cut a 1/2-inch horizontal slit in the side of the beef tenderloins. Place the cheese and milk in a small bowl and mix well with a fork. Put the mixture into a pastry bag without a tip in place (or put the mixture in a heavy freezer bag, work it down into one corner, and cut the end off). Using your fingers, open a pocket in one of the tenderloins. Pipe equal amounts of the cheese filling into the slits. Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to form a seal. Carefully place the tenderloins on a plate, cover with plastic wrap, and refrigerate. To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together. Slowly whisk in the olive oil until thickened and emulsified. Season to taste with salt and pepper and set aside. To cook the tenderloins, preheat the oven to 350?. Heat the olive oil over high heat in a very large ovenproof saute pan until smoking hot. Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan. Sear the tenderloins for about 2 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness. Remove from the oven and serve hot with the vinaigrette. Per serving: 432 Calories (kcal); 43g Total Fat; (88% calories from fat); 10g Protein; 3g Carbohydrate; 33mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Beef Tenderloins with Blue Cheese And Rosemary Vinaigrett

6 oz Blue cheese
4 6-oz Beef tenderloins
4 sl Pepper bacon
1 tb olive oil
2 tb milk
 Cracked black pepper
 Salt

MMMMM--------------------ROSEMARY VINAIGRETTE-------------------------      1    Shallot; chopped      2    Cloves garlic; chopped      1 tb Dijon mustard      1 tb Chopped fresh rosemary    1/2 ts Dry mustard powder      2 tb White wine vinegar    1/2 c  Extra virgin olive oil           Salt           Cracked black pepper   Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.  Place the cheese and milk in a small bowl and mix well with a fork.  Put the mixture into a pastry bag without a tip in place (or put the  mixture in a heavy freezer bag, work it down into one corner, and cut  the end off). Using your fingers, open a pocket in one of the  tenderloins. Pipe equal amounts of the cheese filling into the slits.  Wrap the bacon slices around the sides of the tenderloins, tucking in  the ends of the bacon to form a seal. Carefully place the tenderloins  on a plate, cover with plastic wrap, and refrigerate.    To prepare the vinaigrette, place the shallot, garlic, mustard,  rosemary, dry mustard, and vinegar in a medium bowl and whisk  together. Slowly whisk in the olive oil until thickened and  emulsified. Season to taste with salt and pepper and set aside.    To cook the tenderloins, preheat the oven to 350?. Heat the olive oil  over high heat in a very large ovenproof saute pan until smoking hot.  Remove the tenderloins from the refrigerator, season them generously  with salt and pepper, and place them in the pan. Sear the tenderloins  for about 2 minutes on each side. Put the pan in the oven and cook  for 5 to 8 minutes for rare to medium-rare doneness. Remove from the  oven and serve hot with the vinaigrette.        Per serving: 432 Calories (kcal); 43g Total Fat; (88% calories from  fat); 10g Protein; 3g Carbohydrate; 33mg Cholesterol; 645mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 8 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 4

Calories: 707
Calories from Fat: 509 (72%)

Amt Per Serving		% DV

	Total Fat 56.6g	75 %
	Saturated Fat 24.7g	124 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 3g
Cholesterol 163.4mg		50 %
Sodium 912.4mg		31 %
Potassium 685.2mg		18 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 45.8g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 707

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