GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE

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

Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

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
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:

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.
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.
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.
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.)
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.

Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g