Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Updated Oct 7, 2008
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 12
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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Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Sprinkle 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.
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Step4Bake 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.)
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Step5Meanwhile, 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.
Nutrition
350
Calories
17g
Total Fat
33g
Protein
16g
Total Carbohydrate
10g
Sugars
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
1Tips from the Betty Crocker Kitchens
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