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| 1 | beef tenderloin (about 2 1/2 lb) |
| 1 | tablespoon butter or margarine |
| 1 | cup sliced fresh mushrooms (3 oz) |
| 1 | cup soft bread crumbs (about 1 1/2 slices bread) |
| 1/2 | cup crumbled Gorgonzola or Roquefort cheese |
| 1/4 | cup chopped fresh parsley |
| 1 | tablespoon olive or vegetable oil |
| 1/4 | teaspoon coarse salt (kosher or sea salt) or regular salt |
|
| 1/2 | cup currant jelly |
| 1/2 | cup Merlot, Zinfandel or nonalcoholic red wine |
| 1/4 | cup Progresso® beef flavored broth (from 32-oz carton) |
| 1 | tablespoon butter or margarine |
Serve with...
Duchess Potatoes
Total Time:
55 min
| 1. | Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally 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. |
| 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 center of thickest part of beef. |
| 4. | Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, 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. |
| No change. |
|
| Pick up a prepared sauce in a gourmet food store to save time. |
|
| Use extra sprigs of parsley to garnish the beef. |
Nutrition Information:
350 ( 160); 17g ( 7g, 1/2g); 95mg; 380mg; 16g ( 0g, 10g); 33g 10%; 4%; 8%; 20% 1 ; 0 ; 4 1/2 ; 1 1