Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

 

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

• 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.