stuffed tenderloin roast with currant sauce

Ingredients

• Servings: 8
• 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
• 1/2 cup beef broth
• 2 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• 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 a platter and drizzle with currant sauce to serve.