1 (8 to 12 inch) center cut beef tenderloin
1 ½ to 2 cups shredded cheddar or crumbled bleu cheese
8 to 10 strips bacon, cooked and crumbled
Steak seasoning salt
Fresh ground black pepper
Preheat oven to 400 or 425 degrees. Make a cut down the center of the beef to make a pocket. Do not cut all the way through. Season pocket with some steak seasoning salt and pepper. Stuff pocket with bacon and cheese. Close pocket to keep the stuffing in with plain wooden toothpicks or kitchen string. Drizzle the roast with some olive oil. Season outside of roast well with seasoning salt and pepper. Bake uncovered 30 to 50 minutes until thermostat reads 135 to 140 degrees for medium rare or higher if you like it more well done. Remove from the oven and cover with foil. Let rest for 10 to 15 minutes before slicing.