Jun. 22nd, 2013

nverland: (Monthly-June)
[personal profile] nverland
Massachusetts-Joined the Union on 2-6-1788 - Capitol Boston

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Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

Beef Tenderloin
1 beef tenderloin (about 2 ½ lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 ½ slices bread)
½ cup crumbled Gorgonzola or Roquefort cheese
¼ cup chopped fresh parsley
1 tablespoon olive or vegetable oil
¼ teaspoon coarse salt (kosher or sea salt) or regular salt

Merlot Sauce
½ cup currant jelly
½ cup Merlot, Zinfandel or nonalcoholic red wine
¼ cup beef flavored broth (from 32-oz carton)
1 tablespoon butter or margarine

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.
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.
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.
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.)
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.

A reminder that recipes are also available at [livejournal.com profile] creative_cooks, [livejournal.com profile] slashyhomemaker, and Odd Little Bits
nverland: (JMT4)
[personal profile] nverland

Hugo/Elrond - Viggo (from TTUP)

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