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Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
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Special dinner? Here's the centre-stage mouth-watering beef that will get you rave reviews!
Created Nov 5, 2012
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Ingredients

  • Beef Tenderloin
  • 1 beef tenderloin (about 2 1/2 lb/1.5 kg)
  • 1 tbsp (15 mL) butter or margarine
  • 1 cup (250 mL) sliced fresh mushrooms
  • 1 cup (250 mL) soft bread crumbs (about 1 1/2 slices bread)
  • 1/2 cup (125 mL) crumbled Gorgonzola or Roquefort cheese
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1 tbsp (15 mL) olive or vegetable oil
  • 1/4 tsp (1 mL) coarse salt (kosher or sea salt) or regular salt
  • Merlot Sauce
  • 1/2 cup (125 mL) currant jelly
  • 1/2 cup (125 mL) Merlot, Zinfandel or nonalcoholic red wine
  • 1/4 cup (50 mL) beef broth
  • 1 tbsp (15 mL) butter or margarine

Steps

  •  
    1
    Heat oven to 425ºF. To cut beef so that it can be filled and rolled, cut 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. (See photos for cutting instructions).
  •  
    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.
  •  
    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 centre of thickest part of beef.
  •  
    4
    Bake uncovered 30 to 40 minutes or until thermometer reads at least 140ºF. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF, and beef will be easier to carve.)
  •  
    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.

Expert Tips

  • Tip 1
    Time-Saver: Pick up a prepared sauce in a gourmet food store to save time.
  • Tip 2
    Special Touch: Use extra sprigs of parsley to garnish the beef.
  • Tip 3
    How To Cut Beef: Cut down length of beef, about 1/2 inch from top, to within 1/2 inch of opposite side; open flat. Turn beef; cut from the inside edge to within 1/2 inch of opposite edge.

Nutrition Information

350 Calories, 17g Total Fat, 33g Protein, 16g Total Carbs, 10g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
350
Total Fat
17g
Saturated Fat
7g
Trans Fat
1/2g
Cholesterol
95mg
Sodium
380mg
Total Carbs
16g
Dietary Fiber
0g
Sugars
10g
Protein
33g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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