Greek Stuffed Tenderloin

Cooking Time: 10 Minutes


1½ pounds venison or beef tenderloin, pounded to ¼ inch thick
3 teaspoons fine sea salt
1 teaspoon ground black pepper
2 ounces creamy goat cheese
½ cup crumbled feta cheese (about 2 ounces)
¼ cup finely chopped onions
2 cloves garlic, minced

Prepared yellow mustard
Halved cherry tomatoes
Extra-virgin olive oil
Sprigs of fresh rosemary
Lavender flowers


1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F.

2. Season the tenderloin on all sides with the salt and pepper.

3. In a medium-sized mixing bowl, combine the goat cheese, feta, onions, and garlic. Place the mixture in the center of the tenderloin. Starting at the end closest to you, tightly roll the tenderloin like a jelly roll. Tie the rolled tenderloin tightly with kitchen twine.

4. Place the meat in the air fryer basket and cook for 5 minutes. Flip the meat over and cook for another 5 minutes, or until the internal temperature reaches 135°F for medium-rare.

5. To serve, smear a line of prepared yellow mustard on a platter, then place the meat next to it and add
halved cherry tomatoes on the side, if desired. Drizzle with olive oil and garnish with rosemary sprigs and lavender flowers, if desired.

6. Best served fresh. Store leftovers in an airtight container in the fridge for 3 days. Reheat in a preheated 350°F air fryer for 4 minutes, or until heated through.

calories 415
fat 16g
protein 62g
total carbs 4g
fiber 0.3g

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