[Recipe]  Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

[Recipe] Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce is the perfect dish for any dinner party!  Your guests will feel like they are dining in a 5 star restaurant.  Happy cooking!

-Pure Modern Living

INGREDIENTS:

Beef Tenderloin:

1 beef tenderloin (about 2 1/2 lbs)

1 tbsp grass fed butter

1 cup sliced mushrooms (3 oz.)

1 cup soft bread crumbs (gluten free if desired)

1/2 cup crumbled Gorgonzola or Roquefort cheese

1/4 cup chopped fresh parsley

1 tbsp olive oil

1/4 tsp coarse sea salt 

Merlot Sauce:

1 cup currant jelly

1 cup Merlot, Zinfandel or nonalcoholic red wine

1/2 cup organic beef broth

2 tbsp grass fed butter

DIRECTIONS:

Heat oven to 425 degrees. 

Cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch form 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.

Melt butter in 10-inch skillet over medium-high heat. Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.

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. Place seam side down on rack in shallow roasting pan. Brush with oil; sprinkle with salt. Insert oven proof meat thermometer so top is in center of thickest part of beef.

Bake uncovered 30 to 40 minutes or until thermometer reads at least 140 degrees. Cover beef loosely with aluminum foil and let stand about 15 minutes or until thermometer reads 145 degrees. temperature will continue to rise about 5 degrees, and beef will be easier to carve.) Make Merlot Sauce. Remove string from beef before carving.

Heat all ingredients for Merlot Sauce to boiling in 1 quart saucepan, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.

Photo Credit: © Maksim Toome - stock.adobe.com

Dec 20th 2019

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