Beef Tenderloin Stuffed With Gorgonzola and Mushroom/With Merlot Recipe

Name: Beef Tenderloin Stuffed With Gorgonzola and Mushroom/With Merlot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 lb) beef tenderloin; 1 tablespoon butter or 1 tablespoon margarine; 1 cup sliced mushrooms (3 ozs); 1 cup soft breadcrumbs (about 1 1/2 slice bread); ½ cup crumbled gorgonzola or ½ cup Roquefort cheese; ¼ cup chopped parsley; 1 tablespoon olive oil or 1 tablespoon vegetable oil; ¼ teaspoon coarse kosher sea salt or ¼ teaspoon salt; 1 cup currant jelly; 1 cup merlot or 1 cup zinfandel or 1 cup nonalcoholic red wine; 2 tablespoons butter or 2 tablespoons margarine

Servings: persons

1 (2 1/2 lb) beef tenderloin
1 tablespoon butter or 1 tablespoon margarine
1 cup sliced mushrooms (3 ozs)
1 cup soft breadcrumbs (about 1 1/2 slice bread)
½ cup crumbled gorgonzola or ½ cup Roquefort cheese
¼ cup chopped parsley
1 tablespoon olive oil or 1 tablespoon vegetable oil
¼ teaspoon coarse kosher sea salt or ¼ teaspoon salt
1 cup currant jelly
1 cup merlot or 1 cup zinfandel or 1 cup nonalcoholic red wine
2 tablespoons butter or 2 tablespoons margarine

1
["Heat oven to 425.", "Cut tenderloin horizontally down length of beef, about 1/2 "" from top of beef, to within 1/2 "" of opposite side; open flat.", "Repeat with other side.", "Melt butter in 10"" skillet over medium high heat.", "Cook mushrooms in butter 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"" of edges.", "Tightly roll up beef, beginning with long side.", "Turn small end of beef under about 6"" so it cooks evenly.", "Tie beef with kitchen string at 1 1/2"" intervals.", "Place seam side down on rack in shallow roasting pan.", "Brush with oil, sprinkle with salt.", "Insert oven proof thermometer in thickest part of beef.", "Bake uncovered 30 to 40 minutes until thermometer reads at least 140 degrees.", "Cover loosely with foil and let rest 15 minutes.", "Temp should rise to 145 degrees.", "Merlot Sauce:.", "Heat all ingredients in a 1 qt sauce pan, stirring occasionally; reduce heat to low.", "Simmer uncovered 10-15 minutes until reduced and syrupy.", "Serve on the side with beef."]

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/2 lb) beef tenderloin, 1 tablespoon butter or 1 tablespoon margarine, 1 cup sliced mushrooms (3 ozs), 1 cup soft breadcrumbs (about 1 1/2 slice bread), and more.

Yes, Beef Tenderloin Stuffed With Gorgonzola and Mushroom/With Merlot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Tenderloin Stuffed With Gorgonzola and Mushroom/With Merlot

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