- Stuffing:
- 2 tablespoons butter
- 1 cup finely chopped mushrooms
- 1/2 teaspoon minced garlic
- 1/2 cup dry bread crumbs
- 1/2 cup crumbled blue cheese
- 1/4 cup finely chopped pistachio nuts
- 1/4 cup finely chopped dried cranberries
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon seasoned salt
- 1 (2.5 pound) beef tenderloin
- 1 tablespoon olive oil
- salt to taste
- Currant Sauce:
- 1 cup currant jelly
- 1 cup Merlot wine
- 1/2 cup beef broth
- 2 tablespoons butter
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
- Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
- Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
- As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
- Arrange beef slices onto a platter and drizzle with currant sauce to serve.
05/14/2019
recipepes.com
stuffed tenderloin roast with currant sauce, recipe
PT15M
PT1H
5
455 calories
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