Preheat oven to 425 F. Starting at top 1/2 inch from end, cut through beef to within 1/2 inch of opposite end forming a long
pocket (ask and we will do this for you).
Combine feta, walnuts, parsley and 1 t. oregano in small bowl. Spoon cheese mixture into pocket of tenderloin. Press beef
to enclose filling. Use toothpicks to secure the pocket closed. Rub remaining oregano over outside of tenderloin. Sprinkle
with salt and pepper.
Place tenderloin in roasting pan. Roast tenderloin in oven for 30 minutes or until internal temperature reaches 135 F. Let rest
for 5 minutes. Transfer beef to serving platter.
Place roasting pan on burner over medium heat. Add broth and bring to boil, scraping any brown bits. Transfer pan juice to
gravy boat.
Slice tenderloin, serving immediately, passing pan juices separately.
Ingredients
Directions
Preheat oven to 425 F. Starting at top 1/2 inch from end, cut through beef to within 1/2 inch of opposite end forming a long
pocket (ask and we will do this for you).
Combine feta, walnuts, parsley and 1 t. oregano in small bowl. Spoon cheese mixture into pocket of tenderloin. Press beef
to enclose filling. Use toothpicks to secure the pocket closed. Rub remaining oregano over outside of tenderloin. Sprinkle
with salt and pepper.
Place tenderloin in roasting pan. Roast tenderloin in oven for 30 minutes or until internal temperature reaches 135 F. Let rest
for 5 minutes. Transfer beef to serving platter.
Place roasting pan on burner over medium heat. Add broth and bring to boil, scraping any brown bits. Transfer pan juice to
gravy boat.
Slice tenderloin, serving immediately, passing pan juices separately.