Rosemary Stuffed Goat Cheese Beef Tenderloin

I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat...

• Ready In: 50 mins
• Serves: 8

Ingredients

• Dijon Spread

• 2  tablespoons dijon-style mustard
• 1  tablespoon olive oil
• 1  tablespoon  snipped fresh rosemary
• 3  garlic cloves, mince
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 -3  lb  center cut beef tenderoin  roast
• 4 -6  ounces  log  garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6  ounces  half of an 8 ounce tub cream cheese spead with chive and onions
•  rosemary, snipped

Directions

1. Dijon Spread:
2. In a small bowl, stir together all ingreadients.
3. Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
4. Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
5. Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
6. To serve, slice through the roast between each cheese portion.