GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE

 

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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
  • Merlot Sauce
  • 1/2 cup currant jelly
  • 1/2 cup Merlot, Zinfandel or nonalcoholic red wine
  • 1/4 cup beef broth
  • 1 tablespoon butter or margarine

Directions

  • Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat.
  • Turn beef.
  • Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
  • In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.
  • Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated.
  • Cool 5 minutes.
  • Add bread crumbs, cheese and parsley; toss to combine.
  • Sprinkle bread crumb mixture over beef to within 1 inch of edges.
  • Tightly roll up beef, beginning with long side.
  • Turn small end of beef under about 6 inches so it cooks evenly.
  • Tie beef with kitchen string at about 1 1/2-inch intervals.
  • In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F.
  • Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving.
  • Serve beef with sauce.

Notes

Categories: Main Dish 
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