Stuffed Tenderloin Roast with Currant Sauce
Stuffed Tenderloin Roast with Currant Sauce might be just the side dish you are searching for. This recipe serves 8. One serving contains 667 calories, 30g of protein, and 40g of fat. Head to the store and pick up olive oil, bread crumbs, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.
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.