Monday, May 27, 2013

Gorgonzola and Mushroom Stuffed Beef Tenderloin

It's gettin' on to be summer time - that's going to mean more steaks on the grill.  This will make Mrs. BA very happy.  So would this recipe.  Without the mushrooms.  Recipe from Betty Crocker.

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
TOTAL TIME 1 Hr 20 Min 

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.

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