Rosemary Stuffed Goat Cheese Beef Tenderloin

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons dijon-style mustard
• 1 tablespoon olive oil
• 1 tablespoon snipped fresh rosemary
• 3 garlic cloves, mince
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 -3 lb center cut beef tenderoin roast
• 4 -6 ounces log garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6 ounces half of an 8 ounce tub cream cheese spead with chive and onions
• rosemary, snipped

Recipe

• 1 dijon spread:.
• 2 in a small bowl, stir together all ingreadients.
• 3 preheat oven 425 degrees. prepare dijon spread. spread over roast. place roast on a rack in a shallow roasting pan.
• 4 roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. cover with foil; let stand 15 minutes before slicing.
• 5 cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. tuck a slice of goat cheese into each cut (or spoon 1 t cream cheese into each cut). sprinkle with snipped rosemary.
• 6 to serve, slice through the roast between each cheese portion.