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Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!

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( 49 Ratings)

49 Ratings

5 Stars 76%

4 Stars 14%

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Member Reviews ( 28 )

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 8

Ingredients

Beef Tenderloin

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

Merlot Sauce

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

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Directions

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.

EXPERT TIPS

Expert Tips

Pick up a prepared sauce in a gourmet food store to save time.

Use extra sprigs of parsley to garnish the beef.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% Trans Fat 1/2g 1/2% ),
Cholesterol: 95mg; 95%;
Sodium: 380mg; 380%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 20%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 28 Reviews View All

Posted 4/3/2013 11:12:19 PM REPORT ABUSE Jessica Castro said:

Rating:

I made this dish for a friend of mine since he missed out on Easter dinner. Let's just say. Excellent! He said it was thousand times better than what he would have ever gotten at a restaurant. It was very tender and moist. I was looking forward to the left overs. Not good. In all honesty this dish is not good re-heated. The meat was over cooked and to me, too dry.

This reply was: Helpful Inspiring

Posted 2/23/2013 2:05:26 PM REPORT ABUSE blktoast said:

Rating:

I made this (with the help of my mother) last Sunday, and it came out great. My one mistake was that I cooked it for too long but it still had great flavor. My dad liked it, but mom's a vegetarian, so I made the Merlot sauce with vegetable stock so she could have some too. But she didn't. Oh well! I think she's going to let me make it for the Christmas Eve dinner

This reply was: Helpful Inspiring