Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

I have been drooling over this recipe for a couple of months, however knowing full well that The All-Star would grumble about the mushrooms and most likely not like the gorgonzola I've put off making it waiting for captive dining fans. Tonight was just the night! I was so excited for the opportunity to try this recipe out I almost couldn't sleep with anticipation. I was making my grocery list at 8:30 this morning and hit the store at 10!

Gorgonzola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Betty Crocker Holiday November 2004
The Line Up
1 beef tenderloin (about 2 1/2 lb)
1 TBSP butter of margarine
1 c sliced fresh mushrooms (3 oz)
1 c soft bread crumbs (about 1 1/2 slices bread)
1/2 c crumbled Gorgonzola or Roquefort cheese
1/4 c chopped fresh parsley
1 TBSP olive or vegetable oil
1/4 tsp coarse kosher salt, coarse sea salt or regular salt

Merlot Sauce
1/2 c currant jelly
1/2 c Merlot, Zinfandel or nonalcoholic red wine
1/4 c beef broth
1 TBSP butter or margarine

The Game Plan
Heat oven to 425. 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 from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from inside edge to within 1/2 inch of opposite edge; open flat.
In 10" skillet, melt 1 TBSP butter 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" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly. Tie beef with kitchen string at about 1 1/2" 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 30-40 minutes or until thermometer reads at least 140. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145. (Temperature will continue to rise about 5 degrees and beef will be easier to carve).
Meanwhile, in 1-qt saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 35-40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce. 8 servings.

Coach's Post Game Conference
I didn't follow the instructions to cut the beef, I had my (not so) friendly neighborhood butcher cut it. He didn't know what I was trying to describe to him so he just butterflied it open. (After lecturing me about how expensive a tenderloin is and how I was ruining a good cut of beef by having it split to roll).
We were very pleased with the flavor of the beef and stuffing. Will definitely be on my entertaining menu again!

Final Score
Coach - Home Run
Catcher - Triple
The All-Star - Double (he didn't care for the stuffing)
Fans - I belive we had a run down between 3rd and home plate.

Mashed Red Potatoes with Garlic and Parmesan
The Line Up
2 1/2 lbs red potatoes, unpeeled, quartered
3 cloves garlic, peeled
2 TBSP butter
1/2 c milk
1 tsp salt
1/4 c grated parmesan cheese

Put potatoes and garlic in large pan.
Cover with water, bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well.
Mash with butter, milk and salt. Stir in parmesan cheese.

Coach's post game conference
A yummy twist to mashed potatoes

Final Score
Triples by everyone

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