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!

  • 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
  • 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

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

Use extra sprigs of parsley to garnish the beef.

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.