Special dinner? Here's the center-stage mouth-watering beef that will get
you rave reviews!
Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:8 servings
Beef Tenderloin
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
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.
High Altitude (3500-6500 ft): No change.
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Nutrition Information
1 Serving: Calories 350 (Calories from Fat 160); Total Fat 17g (Saturated
Fat 7g, Trans Fat 1/2g); Cholesterol 95mg; Sodium 380mg; Total Carbohydrate 16g
(Dietary Fiber 0g, Sugars 10g); Protein 33g Percent Daily Value*: Vitamin A
10%; Vitamin C 4%; Calcium 8%; Iron 20% Exchanges: 1 Other Carbohydrate; 0
Vegetable; 4 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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