Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

Name: Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 340 grams thinly sliced bacon; 1 kilograms center-cut beef tenderloin* , fat trimmed; 118 milliliters plain dried bread crumbs; 2 Tbsps butter; 2 Tbsps chopped chives, divided; 5 Tbsps chopped flat-leaf parsley, divided; 3 teaspoons flour; 2 teaspoons chopped fresh thyme, divided; 340 grams gorgonzola cheese, at room temperature, divided; 1 teaspoons About kosher salt; 1 teaspoons About pepper; 750 milliliters bottle reserve or fino port (not tawny or ruby); 1 shallot, chopped

You can never have too many main course recipes, so give Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce a try. This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 55g of protein, 84g of fat, and a total of 1232 calories. If you have shallot, kosher salt, chives, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Bring meat to room temperature, 1 to 1 1/2 hours. Meanwhile, make filling: Toast bread crumbs in a small frying pan over medium heat until deep golden brown, stirring, 4 to 5 minutes; let cool.

Ingredients you will need

Breadcrumbs

Toast

Meat

Equipment you will use

Frying Pan

Set aside 2 tbsp. gorgonzola and 1 tbsp. parsley and chill.

Ingredients you will need

Gorgonzola

Parsley

Combine bread crumbs, remaining cheese, 3 tbsp. parsley, 1 tbsp. chives, and 1 tsp. thyme in a bowl until well blended. Chill until cold, 1 hour.

Ingredients you will need

Breadcrumbs

Parsley

Cheese

Chives

Thyme

Equipment you will use

Bowl

Heat a grill to medium (350 to 45

Equipment you will use

Grill

with a burner turned off (for gas) or coals pushed to sides of firegrate (for charcoal) to make an indirect-heat area.

Cut a lengthwise slit down center of meat to within 1 in. of underside and 1/2 in. from ends, forming two sections. In each section, center a slit parallel to first, with the same depth and length. Densely pack the three slits with filling. Press cut sides together. Season roast with 1/2 tsp. each salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Lay meat cut side up. Wrap in bacon, overlapping ends under roast if bacon is long enough. Tie roast crosswise with kitchen twine at 1-in. intervals.

Ingredients you will need

Bacon

Meat

Wrap

Equipment you will use

Kitchen Twine

Grill beef, covered, over direct heat until lightly browned, turning as needed (watch carefully), 10 to 15 minutes. Move meat to indirect heat and cook, covered, until an instant-read thermometer inserted into thickest part of meat (not filling) reaches 135, 25 to 35 minutes.

Ingredients you will need

Beef

Meat

Equipment you will use

Kitchen Thermometer

Grill

Transfer to a platter, tent with foil, and let rest in a warm place 20 minutes.

Equipment you will use

Aluminum Foil

Meanwhile, bring port and shallot to a boil in a medium saucepan over high heat. Reduce heat to medium and simmer until reduced to 1 cup, 20 to 30 minutes. Strain; discard shallot. Melt butter in a small saucepan over medium heat.

Ingredients you will need

Shallot

Butter

Port

Equipment you will use

Sauce Pan

Add flour and cook 2 minutes, stirring.

Ingredients you will need

All Purpose Flour

Add port and bring to a simmer. Stir in remaining 1 tbsp. parsley, 1/2 tbsp. chives, and 1/2 tsp. thyme. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Chives

Thyme

Port

Untie beef.

Ingredients you will need

Beef

Cut in 1-in. slices and arrange on a platter. Top with reserved gorgonzola and parsley.

Ingredients you will need

Gorgonzola

Parsley

Pour some sauce around meat and serve remaining on the side.

Ingredients you will need

Sauce

Meat

*Center-cut beef tenderloin is a splurge, but you can cut the cost by butchering a whole untrimmed tenderloin yourself (it's easy). Learn how at sunset.com/beeftenderloin.

Ingredients you will need

Beef Tenderloin