Rosemary Stuffed Goat Cheese Beef Tenderloin - cooking recipe

Ingredients

Dijon Spread
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

Preparation

Dijon Spread:
In a small bowl, stir together all ingreadients.
Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
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.
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.
To serve, slice through the roast between each cheese portion.