Ingredients
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
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
Preparation
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.
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.
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.
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.)
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.
