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Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

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Betty Crocker Kitchens
Updated Oct 7, 2008
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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
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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