Stuffed Tenderloin Roast With Currant Sauce Recipe

Name: Stuffed Tenderloin Roast With Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing:; 2 tablespoons butter; 1 cup finely chopped mushrooms; 1/2 teaspoon minced garlic; 1/2 cup dry bread crumbs; 1/2 cup crumbled blue cheese; 1/4 cup finely chopped pistachio nuts; 1/4 cup finely chopped dried cranberries; 1 tablespoon dried parsley; 1/2 teaspoon onion powder; 1/4 teaspoon seasoned salt; 1 (2.5 pound) beef tenderloin; 1 tablespoon olive oil; salt to taste; Currant Sauce:; 1 cup currant jelly; 1 cup Merlot wine; 1/2 cup beef broth; 2 tablespoons butter

Servings: persons

Stuffing:
2 tablespoons butter
1 cup finely chopped mushrooms
1/2 teaspoon minced garlic
1/2 cup dry bread crumbs
1/2 cup crumbled blue cheese
1/4 cup finely chopped pistachio nuts
1/4 cup finely chopped dried cranberries
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/4 teaspoon seasoned salt
1 (2.5 pound) beef tenderloin
1 tablespoon olive oil
salt to taste
Currant Sauce:
1 cup currant jelly
1 cup Merlot wine
1/2 cup beef broth
2 tablespoons butter

1
Preheat oven to 425 degrees F (220 degrees C).
2
Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
3
Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
4
Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
5
As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
6
Arrange beef slices onto a platter and drizzle with currant sauce to serve.

270

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 19 ingredients. The key ingredients include: Stuffing:, 2 tablespoons butter, 1 cup finely chopped mushrooms, 1/2 teaspoon minced garlic, and more.

Yes, Stuffed Tenderloin Roast With Currant Sauce falls under the Soups & Stews 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.

Stuffed Tenderloin Roast With Currant Sauce

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