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
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