Rosemary Beef Tenderloin with Goat Cheese

January 22, 2013

This is my go-to “fancy” recipe for entertaining or when I want to do something special just for us. This recipe is absolutely Heidi-proof, which means I haven’t figured out a way to mess it up and it turns out the same way every time = ABSOLUTELY Delicious! How can you beat that?

NOTE: the recipe is not mine! I found it paging through my beloved Better Homes and Gardens Magazine in December of 2006. Many thanks from my family – we’ve loved this for more than 6 years!

You’ll Need:

2 tablespoons Dijon-style mustard
1 tablespoon extra-virgin olive oil
1 tablespoon snipped fresh rosemary
3 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 2 1/2 – 3 pound center-cut beef tenderloin roast – I find mine, shocker, at Costco – and it’s closer to 5 pounds. This REALLY shrinks when it cooks, so don’t judge it by the size… It’s also NOT an inexpensive meat. Think “special”.
1 4 – 6 ounce log garlic and herb goat cheese (chevre), cut crosswise into 8 slices or 1/2 of an 8-oz. tub cream cheese spread with chive and onion
Snipped fresh rosemary

Here’s what you do:

Set oven to 425 degrees.

In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. I usually do this the night before. But it can be whipped up on the spot too.
Spread mixture over the beef tenderloin. Place roast on a rack in a shallow roasting pan.
Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.)
Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion.

I usually serve with Roast Potatoes and a simple vegetable like green beans. The Running Man makes Popovers (recipe coming!) and it’s really a festive dinner.