Herb Roasted Beef Tenderloin

By Vernon

Ingredients

• 1 Beef tenderloin (about 2 1/2 lb.)
• 1 T olive oil
• 3/4 C Portabello mushroom
• 3/4 C soft bread crumbs
• 3/4 C crumbled Gorgonzola cheese
• 1/4 C chopped fresh parsley
• 1/2 C current Jelly
• 1/2 C Merlot
• 1/4 C Beef broth
• (2) 1 T butter
• 6 bacon slices, not thick slices
• Char Crust dry rub - Hickory & Molasses

Preparation

Step 1

Heat oven 425 degrees

buterfly tenderloin stopping 1/2 inch from other side for stuffing

open beef as if opening book , cover with plastic wrap

pound beef flat until uniformely 1/4 inch thick

Brush olive oil over one side of flatened steak and sprinkle with Char Crust and rub into meat

Heat 12 inch skillet untill hot for searing char crust side of steak only for approx a minute and remove from pan

turn heat down to med in skillet and add 1 T butter and 1 T olive oil
Stir in 3/4 C bread crumbs, 3/4 C Gorgonzola cheese, 1/4 C parsley,
Keep stiring and mixing until blended

Spread mixture over the steak side that was not seared to within 1 inch of edge

Tightly roll up steak and tie beef with kitchen string 1 1/2 inch intervals

Place bacon slices over top of beeftucking ends under bottom

Place in shallow roasting pan uncovered

Insert meat thermometer in thickest part of steak
for medium 45 - 50 minutes or until temp reads 150, cover loosely with foil 10 -15 minutes until thermometer reads 160

1 quart sauce pan: heat 1/2 C currant jelly, 1/2 C Merlot, 1/4 C Beef broth, 1 T butter bring to boil stirring occasionally

Reduce heat simmer uncoverd for 40 minutes until sauce is slightly reduced but not thickened

Cut staek portions and pour glaze over when serving