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Gorgonzola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce Recipe

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This recipe for Gorgonzola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 beef tenderloin (about 2 1/2 lbs)
1 tbsp. butter
1 cup sliced 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 tbsp. olive oil
1/4 tsp coarse kosher salt, coarse sea salt or regular salt

Merlot Sauce:

1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup beef broth
2tbsp. butter

Directions:
Directions:
Heat oven to 425 degrees. To 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.

Merlot Sauce:

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
I served this for some Germans who came into town for Kurt's work. They loved it.

 

 

 

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