Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

By KatKD

VERY GOOD! smoked on the grill (small grill pan covered with foil) - apple and pecan . set probe to 110. reduced most of the recipe by 1/2.

Note to self - watch the sauce. Don't forget what happened the first time :D

Ingredients

• Beef Tenderloin
• 1 beef tenderloin (about 2 1/2 lb)
• 1 tablespoon butter or margarine
• 1 cup sliced fresh mushrooms (3 oz)
• finely minced onion, garlic
• 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
• fajita seasoning (of course)
• Merlot Sauce
• 1/2 cup currant jelly (or DLM red raspberry) (1/3 c)
• 1/2 cup Merlot, Zinfandel or nonalcoholic red wine (1/3 c - Apothic)
• 1/4 cup Progresso® beef flavored broth (from 32-oz carton) (used more)
• 1 tablespoon butter or margarine

Details

Preparation time 60mins
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

STEP 1 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.

STEP 2 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.

STEP 3 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.

STEP 4 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.)

STEP 5 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.