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Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

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Ingredients You'll Need

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


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.

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