Easy, Grilled, Stuffed Tenderloin

Easy, Grilled, Stuffed Tenderloin

Easy, Grilled, Stuffed TenderloinI’ve always loved the idea of grilled stuffed flank steak. However, I’ve always been disappointed the end result. Too often they are like a pizza with meat for a crust. Ah! The perfect meal for anyone on the Atkins diet! There is either too much cheese, the steak is chewy and tough or just plainly difficult to cook evenly. I decided to swap the flank steak out for small (4oz) beef tenderloin pieces, pounded thin before spreading it with herbs and seasonings and then layering prosciutto and provolone cheese. The result—Delicious, tender, cheesy, melt in your mouth goodness.

Serves 4


  • 2 cloves of garlic, minced
  • 1 Tbsp. minced shallot
  • 1 Tbsp. chopped fresh sage
  • 4 (4oz) pieces of beef filet
  • 4 oz thinly sliced provolone.
  • 4 oz thinly sliced prosciutto
  • Salt and pepper
  • 4 skewers * wooden skewers.


  1. Combine the garlic, shallot and sage in a small bowl and set aside.
  2. Pound the filet to 1/8” thick rounds. It’s best to pound any meat between two pieces of parchment paper or waxed paper to prevent tearing. I use the butcher paper that the meat comes wrapped in, and that works perfectly and prevents excess waste.
  3. Salt and pepper the beef. Remember that the prosciutto will add salt, so go easy!
  4. Sprinkle the beef equally with the sage, garlic and shallot mixture. Rub it in so that it sticks a little.
  5. Layer the beef rounds equally with the prosciutto and cheese. Don’t cover the beef entirely with the filling. Leave about a ¼” border
  6. Starting with the long side nearest to you, roll the beef up. Tuck the sides in and cut the roll into 1 ½” rounds.
  7. Thread the beef rounds onto your skewer, stacking 4 or 5 rolls together on a single skewer. Make sure to leave a little ‘breathing room’ between each round so that they cook evenly. Repeat with the remaining beef.
  8. Grill about 3-4 minutes per side, until they are well browned.
Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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