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Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Impress with a show-stopping beef dish that wows your guests!
Ingredients:
  • 1 beef tenderloin (about 2 1/2 lb)
  • 1 tablespoon butter or margarine
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1 cup soft bread crumbs (about 1 1/2 slices bread)
  • 1/2 cup crumbled Gorgonzola or Roquefort cheese
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
  • 1/2 cup currant jelly
  • 1/2 cup Merlot, Zinfandel or nonalcoholic red wine
  • 1/4 cup Progresso™ beef flavored broth (from 32-oz carton)
Instructions:
  • Preheat your oven to 425°F. Butterfly your beef by making a lengthwise cut about 1/2 inch from the top, stopping 1/2 inch before the opposite side. Open the beef flat and repeat on the other side, opening the beef completely.
  • In a 10-inch skillet over medium-high heat, melt a decadent tablespoon of butter. Sauté the mushrooms until tender and all the flavorful liquid has evaporated. Let it cool for 5 minutes, then mix in the bread crumbs, cheese, and fresh parsley. Enjoy the aromatic combination!
  • Sprinkle the breadcrumb mixture evenly over the entire surface of the beef, leaving a 1-inch border. Roll up the beef tightly, starting from the long side. Tuck the small end of the beef under about 6 inches to ensure even cooking. Secure the beef by tying it with kitchen string at 1 1/2-inch intervals. Place the beef seam side down on a rack in a shallow roasting pan. Brush the beef with oil and sprinkle with salt. Insert an ovenproof meat thermometer into the center of the thickest part of the beef.
  • Bake uncovered for 30-40 minutes until the thermometer registers at least 140°F. Cover the beef loosely with foil and let it rest for about 15 minutes until the thermometer reads 145°F. This will allow the temperature to rise about 5°F and make the beef easier to carve.
  • In a 1-quart saucepan, bring all sauce ingredients to a boil, stirring occasionally. Simmer over low heat, uncovered, for 35 to 40 minutes until the sauce is slightly reduced and syrupy. Remove the string from the beef before slicing and serve with the sauce.

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