MorgyPants's Recipe Reviews
Posted 2/26/2011 3:19:09 PM
Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
I whipped this up, with a few changes to the recipe: Instead of soft bread crumbs I used some prepackaged Italian bread crumbs (and only 1/2 a cup instead of 1 cup). That is the only change I made to the stuffing. For the sauce I used Merlot and canned jellied cranberry sauce instead of currant jelly. The Tenderloin was cooked to perfection and the sauce really complimented not only the meat but the stuffing. I had a few friends over and they just couldn't stop raving about how delicious the Tenderloin was and not a leftover in sight. I served it with Parmesan and garlic twice baked potatoes, corn on the cob, and crescent rolls. For dessert cherry jello cubed and tossed with pineapple chunks, topped with whipped cream.