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MorgyPants rated and reviewed the recipe Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
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"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. "
Posted on 2/26/2011
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Posted 2/26/2011 3:19:09 PM REPORT ABUSE
Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Rating:
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.
This reply was: Helpful  Inspiring
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