stuffed beef tenderloins WSM style.

[Michael Stella]

A few weeks ago I had a stuffed filet mignon at a local steak house, and I got to thinking, that this weekend I'm going to be cooking a whole beef tenderloin, and I may stuff part of it.

What I had a couple of weeks ago was a french peppered cream cheese of sorts. I was thinking about stuffing part of it with a goat cheese, or possibly some goat cheese and crab meat.

Anyone have any thoughts or experience with this?

Thanks,
Michael

 

[Ray Crick]

Michael,

I have had better luck with cheese sauces over the steak arther than stuffing the. Recently had a nice NY strip (in a restaurant) with a mixture of goat cheese and gorganzola over the top, Very good.

I have stuffed filets with oysters - puttint two plump oysters in the steak and grilling the way you like them.

Good luck,

Ray

 

[Stu M.]

Michael,

I have had success with a stuffing of prosciutto, fontina cheese and a sprig of Rosemary... very good. Goat cheese and sun dried tomatoes would be good as well.

I also have done the same with chicken breast.