Goat Cheese & Pear Stuffed Tenderloin

Directions

1. In a large skillet, saute pears in butter until tender.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string.
4. Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
5. In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.