Gorgonzola Mushroom Stuffed Beef Tenderloin

Gorgonzola Mushroom Stuffed Beef Tenderloin

I was all set to make Beef Wellington for Christmas, but I decided to save that for another celebration. Instead, I made this stunning Gorgonzola Mushroom Stuffed Beef Tenderloin with a Red Wine Sauce…which was recommended to me by my friend, Candy. I butterflied and stuffed the roast early in the day, then brought it out  while the oven was preheating to allow the beef to lose some of its chill. Roasted then sliced into thick pinwheels, my family inhaled this…though the picky hubby needed to know exactly what was in the filling. I think he spotted a mushroom slice and worried what other offending ingredients I might have sneaked in.

Ingredients

  • 1 center cut of beef tenderloin, 2½-3 pounds
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 cup soft breadcrumbs
  • ½ cup crumbled Gorgonzola
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt plus more for exterior of roast
  • Freshly ground black pepper
  • 1 cup currant jelly
  • 1 cup red wine (Merlot or Cabernet Sauvignon)
  • 1 tablespoon butter
Read the whole recipe on That Skinny Chick Can Bake