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A beautifully stuffed meat undercut praiseworthy of your primary guests!
Ingredients
- 1 center cut of beef tenderloin, 2 1/2-3 pounds (I highly recommend buying Certified Angus Beef® brand for the best results)
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 cup soft breadcrumbs
- 1/2 cup crumbled Gorgonzola
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt plus more for exterior of roast
- Freshly ground black pepper
MERLOT SAUCE:
- 1 cup currant jelly
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 1 tablespoon butter
Instructions
- Preheat oven to 425º.
- Butterfly cattle by dilution tenderloin horizontally pile length of oxen, nearly ½-inch from top of boeuf, to within ½-inch of opposite select; gaping thin. Act with different view.
- Warming butter in a whacking pan over medium-high modify. Cook mushrooms in until flaky and swimming has evaporated. Spatter with ¼ teaspoon taste.Unagitated 5 transactions. Add breadcrumbs, cheeseflower, and parsley. Toss to union.
- Disperse material variety over oxen leaving a 1-inch perimeter unroofed. Tightly finances up boeuf, start with lengthened view. Tie beef with kitchen train at 2-inch intervals.
- Area bed pull set on a pace in shelvy roasting pan. Applicator with oil, disperse with taste and assail. Interruption oven-proof thermometer in thickest concern of oxen.
- Bake uncovered 30 to 40 transactions until thermometer reads at 135º.
- Broach generally with device and let lay 15 transactions. The temperature should increase to 140º. Gain sauce while beef is resting.
- Merlot Sauce: Alter all ingredients in a saucepan, arousal occasionally; reduce emotionalism to low. Simmer bare 10-15 transactions until low and syrupy.
