Cream Cheese and Jalapeno-stuffed Filet Mignon Roast Tutorial
The title says it all. Our wedding anniversary was this month and I decided to cook a special dinner for hubby. We usually go to a 5-star restaurant but he always complains that my food is better so I thought a homecooked 5-star dinner was right up his alley. I had recently bought and broke down a whole beef tenderloin so I had a small roast in the freezer. Here's what I did with it!
Cream Cheese and Jalapeno-stuffed Filet Mignon Roast
1 beef tenderloin roast (1-2lbs) (room temperature)
1 fresh jalapeno, seeded and sliced
1 garlic clove, thinly sliced
2 oz of cold cream cheese
2 Tbs cold butter
Preheat the oven to 500 degrees. Trim the roast of the fat and skin. Carefully cut through the center of the roast, longways, not going all the way through, to form a pocket
Season the inside and out of the roast with steak seasoning and a little salt. Stuff with the cream cheese, garlic, and jalapeno slices. Fold over and secure with toothpicks if desired. I just situated my roast on the pan with the seam on top to contain the filling while it cooks. Drizzle with olive oil.
Bake in 500 degree oven for 18-22 minutes for medium rare. Remove from oven, put 2 Tbs of cold butter on the roast, and let rest for 10 minutes before slicing.