Gorgonzola and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

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

 

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.

Serves 8

Pillsbury.com

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

6 tablespoons olive oil, divided
1 2 1/4-pound beef tenderloin (preferably from thick end)
1 1/2 teaspoons coarse kosher salt
 Coarse kosher salt — or any other coarse salt — will add texture and enhance the flavor of the meat.
2 teaspoons coarsely ground mixed peppercorns
1/4 cup Sherry wine vinegar
1 tablespoon coarse Dijon mustard
1/4 cup chopped shallots
1 large bunch watercress (if Watercress is not available use Arugula, bigger and prettier leaves)

Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).

Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.

Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.

Tip:  The tail end of the beef fillet, which is often less expensive, can also be used.  Tuck the tail under for a roast of even thickness.

Bon Appétit

April 2004 

Serves 6