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Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Updated October 7, 2008
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • Pick up a prepared sauce in a gourmet food store to save time.
  • Use extra sprigs of parsley to garnish the beef.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
36%
Trans Fat
1/2g
Cholesterol
95mg
32%
Sodium
380mg
16%
Potassium
520mg
15%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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