Cattle Call Bleu Cheese Stuffed Tenderloin

Cattle Call Bleu Cheese Stuffed Tenderloin

April 22, 2025

Create a show-stopping centerpiece with Fire Wrangler’s Bleu Cheese Stuffed Tenderloin. This mouthwatering dish features a perfectly smoked beef tenderloin, gently unrolled and filled with rich bleu cheese and gorgonzola, seasoned to perfection with Fire Wrangler’s Cattle Call seasoning. Ideal for special occasions, this recipe is sure to impress your family and friends!

Cattle Call Bleu Cheese Stuffed Tenderloin

Rated 5.0 stars by 1 users

Category

Beef

Cuisine

American

Author:

Nick Parsons

Servings

8-10

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Whether it’s a holiday gathering, a special celebration, or just a delightful weekend meal, Fire Wrangler’s Bleu Cheese Stuffed Tenderloin is sure to become a favorite in your culinary repertoire—offering a perfect blend of savory flavors and mouthwatering tenderness with every bite!

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Ingredients

4 lb beef tenderloin, peeled and trimmed
2 small packages bleu cheese crumbles
1 small package gorgonzola cheese
2 tsp dried thyme
Olive oil (for binder)
Fire Wrangler’s Cattle Call seasoning (to taste)
Butcher’s twine

Directions

Preparation

Carefully filet the tenderloin by slicing it open and "unrolling" it to create a larger surface area.
Lay out the bleu cheese and gorgonzola along the length of the flattened tenderloin.
Sprinkle the thyme evenly over the cheeses.
Roll the tenderloin back into its original shape, encasing the cheese mixture.
Use butcher's twine to secure the tenderloin in 4-5 places, ensuring it holds its shape.
Coat the outside of the tenderloin with olive oil.
Generously season with Fire Wrangler’s Cattle Call seasoning, making sure to cover all sides.

Cooking

Prepare the Grill/Smoker: Set up a smoking fire at 275°F (135°C).
Smoke the Tenderloin: Place the tenderloin away from the direct heat source in the smoker or grill. Smoke until the internal temperature reaches 130°F (54°C), checking in several locations (both deep and shallow).
Remove the tenderloin from the heat and let it rest for 20 minutes to allow the juices to redistribute.
Slice into steaks, cutting between each piece of twine so that each steak remains secured by twine when serving.