Decadent Gorgonzola Mushroom Stuffed Beef Tenderloin

Prepare to impress with this exquisite Gorgonzola and Mushroom Stuffed Beef Tenderloin—a truly restaurant-worthy entree you can master in your own kitchen! Perfect for making any occasion, especially the holidays, unforgettable.

Beef tenderloin is the quintessential centerpiece for celebratory menus, and this elegant Stuffed Beef Tenderloin Recipe is guaranteed to earn rave reviews from your family and guests. It transforms a premium cut of beef into an extraordinary culinary experience with its savory filling and rich accompanying sauce.

Why This Stuffed Beef Tenderloin Recipe Is a Must-Make

While classics like Beef Wellington or a succulent Classic Prime Rib always have their place, sometimes you crave something new, something that truly stands out. This **Gorgonzola and Mushroom Stuffed Beef Tenderloin** offers that perfect blend of familiar comfort and sophisticated innovation. It’s a recipe shared with me by a dear friend, who spoke volumes about its deliciousness and ease, inspiring me to make it a new holiday tradition.

• Elevated Elegance: This recipe offers a delightful departure from more mainstream beef tenderloin preparations. The savory stuffing and luxurious red wine sauce elevate the dish, making it feel incredibly special without being overly complicated.
• Ideal for Holidays & Special Occasions: Whether it’s Christmas dinner, New Year’s Eve, an anniversary, or any moment deserving of a truly magnificent meal, this **Stuffed Beef Tenderloin** delivers. It’s designed to impress, offering a “wow” factor that will have your guests talking long after the meal.
• Master a New Culinary Skill: Learn the rewarding technique of butterflying a beef tenderloin. This skill, which involves carefully splitting the meat to create a flat canvas for stuffing, is surprisingly accessible and incredibly satisfying to master. It’s a valuable addition to any home chef’s repertoire.

I found myself butterflying and stuffing this beautiful roast early in the day, a fantastic time-saver for holiday entertaining. Allowing the beef to come to room temperature while the oven preheated ensured even cooking. Once roasted to perfection and sliced into thick, irresistible pinwheels, my family devoured this spectacular beef. Even my notoriously picky husband, after a brief interrogation about “exactly what was in that filling” (he spotted a mushroom slice and always worries about unfamiliar ingredients!), absolutely loved it. The rich flavors of Gorgonzola, earthy mushrooms, and tender beef created a symphony of taste that even the most discerning palate couldn’t resist.

Key Ingredient Notes for Your Perfect Roast

Crafting a truly exceptional **Gorgonzola and Mushroom Stuffed Beef Tenderloin** begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital:

• Beef Tenderloin: Opt for a 3-pound, high-quality center cut beef tenderloin. The center cut is preferred because its uniform thickness makes butterflying much easier, resulting in a more consistent roll and even cooking. Look for well-marbled beef for maximum flavor and tenderness.
• Mushrooms: Sliced mushrooms, such as cremini (baby bella) or white button mushrooms, are perfect for the earthy stuffing. Always trim the stems before slicing. Sautéing them first concentrates their flavor and removes excess moisture, preventing a soggy stuffing.
• Soft Breadcrumbs: These are crucial for binding the stuffing and adding texture without making it too dense. You can easily make soft breadcrumbs by tearing a few slices of day-old bread and pulsing them in your food processor. This ensures freshness and ideal consistency.
• Gorgonzola Cheese: The star of the stuffing! Gorgonzola, a delightful Italian blue cheese, offers a unique piquant, salty, and creamy flavor that pairs exceptionally well with beef and mushrooms. You can buy it pre-crumbled or crumble a chunk yourself for a fresher taste. If Gorgonzola is too strong for your preference, a milder blue cheese or even a sharp aged cheddar could be considered, though the distinct flavor of Gorgonzola is highly recommended for this recipe.
• Currant Jelly: This might seem like an unusual ingredient, but it’s key to the exquisite red wine sauce. Currant jelly provides a subtle sweetness, a beautiful glossy sheen, and helps to thicken the sauce, adding depth and balance to the rich beef. I personally recommend the Tiptree brand for its quality.
• Red Wine: A good quality dry red wine is essential for the sauce. A Merlot or Cabernet Sauvignon works wonderfully, contributing robust flavor and complexity that complements the beef tenderloin perfectly. Choose a wine you would enjoy drinking, as its flavor will be concentrated in the sauce.
• Kitchen Staples: Don’t forget the essentials like good quality olive oil for searing and seasoning, kosher salt, and freshly ground black pepper to enhance all the flavors, and butter for sautéing mushrooms and enriching the sauce.

Mastering This Gorgonzola Mushroom-Stuffed Beef Tenderloin

Creating this show-stopping beef tenderloin might seem daunting, but by breaking it down into manageable steps, you’ll find it incredibly rewarding. Here’s a simplified guide to making this elegant dish:

1. Butterfly the Tenderloin: This is the initial, crucial step. While your butcher can certainly do this for you, learning to butterfly the beef tenderloin yourself is a fantastic skill. Essentially, you’ll make careful, horizontal slices to open up the cylindrical roast into a flatter, uniform piece of meat, ready for stuffing.
2. Prepare the Stuffing: Begin by sautéing your sliced mushrooms in butter until they are tender and all their liquid has evaporated. This concentrates their flavor. Once cooled slightly, combine the cooked mushrooms with soft breadcrumbs, crumbled Gorgonzola cheese, and any additional herbs you desire.
3. Stuff the Beef: Evenly spread the prepared mushroom and Gorgonzola stuffing over the butterflied beef tenderloin. It’s important to leave a 1-inch border clear around the edges. This ensures the stuffing stays securely inside when you roll the beef.
4. Roll and Secure: Tightly roll up the beef tenderloin from one long side, encasing the stuffing. Once rolled, use butcher’s twine to secure the roast at approximately 2-inch intervals. This helps the beef maintain its shape during cooking and ensures even roasting.
5. Season and Roast: Place the tied beef tenderloin, seam side down, on a rack in a shallow roasting pan. Brush the exterior with olive oil and season generously with kosher salt and freshly ground black pepper. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the stuffing. Roast as directed, monitoring the internal temperature carefully.
6. Rest for Perfection: Once the beef reaches its target internal temperature (remembering carryover cooking!), remove it from the oven. Loosely tent it with foil and let it rest for 15-20 minutes. This critical step allows the juices to redistribute throughout the meat, resulting in an incredibly tender and succulent roast.
7. Craft the Red Wine Sauce: While your beef is resting, prepare the rich red wine sauce. This is a quick and easy process that adds another layer of flavor and luxury to the dish. Serve slices of the stuffed beef tenderloin with a generous drizzle of the warm sauce.

Expert Tips for a Flawless Stuffed Beef Tenderloin

Serving beef for Christmas has become a cherished family tradition, and while prime rib and standard tenderloins are wonderful, adding this flavorful stuffing truly makes this recipe stand out. Here are some invaluable tips to ensure your **Gorgonzola and Mushroom Stuffed Beef Tenderloin** is absolutely perfect every time:

• Mastering the Butterfly Cut: If you’re new to butterflying, start with a center-cut tenderloin, as it’s the most uniform and easiest to work with. Position the roast with one cut surface facing you. You’ll make two precise, lengthwise cuts to create a flat piece.
  • For a clear visual guide, I highly recommend this Paula Deen Post on butterflying and stuffing tenderloin. It offers excellent step-by-step instructions.
  • To elaborate on the technique: imagine dividing the tenderloin into thirds horizontally. Your first slice will start about a third of the way up from the bottom, cutting lengthwise almost all the way through, stopping about ½-inch from the opposite edge. Then, from the other side, make a second lengthwise slice about two-thirds of the way up, again stopping ½-inch from the edge. When you open these cuts, you’ll have a relatively flat piece. Use a meat mallet to gently pound out any significant lumps or bumps, ensuring an even thickness.
  • Don’t hesitate to ask your butcher to butterfly the tenderloin for you! They are experts and can save you time and effort.
• Prep Ahead for Stress-Free Cooking: You can butterfly and stuff the roast early in the day, or even the day before. Cover it tightly and refrigerate.
• Bring to Room Temperature: Before roasting, always bring your beef tenderloin out of the refrigerator for at least 30 minutes to an hour (depending on its size). This allows the beef to lose some of its chill, ensuring it cooks more evenly from edge to center. Cold meat will cook unevenly, potentially leading to overcooked exteriors and undercooked centers.
• The Art of Roasting & Slicing: Once roasted, allow the magnificent tenderloin to rest before slicing it into thick, elegant pinwheels. The visual appeal of the spiral-cut stuffing is truly impressive.
• PRO-Tip: Use a Reliable Meat Thermometer! This is non-negotiable, especially for an expensive cut like beef tenderloin. Overcooking can quickly turn a tender roast dry and tough. An instant-read or oven-safe thermometer will be your best friend in achieving your desired level of doneness.
• PRO-Tip: The Importance of Resting: After removing from the oven, loosely tent the beef with foil and let it rest for 15-20 minutes. This crucial step allows the meat’s fibers to relax and reabsorb the juices that have migrated to the center during cooking. Skipping this step will result in juices flowing out when you slice, leaving you with a drier roast.
• Don’t Skimp on the Sauce: While my beloved husband sometimes prefers his own special sauce (like Heinz!), I wholeheartedly recommend the homemade red wine sauce shared in this recipe. Its rich, tangy, and slightly sweet notes beautifully complement the savory beef and Gorgonzola, enhancing every bite.

File this **Gorgonzola and Mushroom Stuffed Beef Tenderloin recipe** away for any special occasion – be it a birthday, Valentine’s Day, Father’s Day, or just an evening when you want to treat someone (or yourself!) to an extraordinary meal. Always strive to buy the best quality beef available; it makes a significant difference in the final dish.

Understanding Internal Temperatures for Beef Doneness

Achieving the perfect doneness for your beef tenderloin is paramount to its enjoyment. It’s not just about reaching a specific temperature; it’s about understanding the science behind it. You’ll want to pull your beef out of the oven *before* it reaches your desired final temperature due to a phenomenon called “carryover cooking.”

Carryover cooking means that even after you remove the roast from the oven, its internal temperature will continue to rise. The intense heat stored in the outer layers of the meat will radiate inwards, effectively continuing the cooking process. This can add anywhere from 5°F to 10°F (or even more for very large roasts) to the final internal temperature as the meat rests.

Therefore, use a reliable meat thermometer and remove your beef from the oven when it’s approximately 5-10 degrees below your target final temperature. Cover it loosely with foil and let it rest. After the resting period, recheck the temperature before slicing. If it hasn’t quite reached your desired doneness, you can always return it to the oven for a few more minutes, though this is rarely needed if you account for carryover cooking.

Here’s a guide to beef doneness from the Certified Angus Beef website, with crucial advice on pull temperatures:

• Rare: Cool, bright red center. Target internal temperature: 125°F (52°C). **Pull from oven at: 115-120°F (46-49°C)**
• Medium Rare: Warm, deep red center. This is often considered the ideal doneness for beef tenderloin, offering maximum tenderness and juiciness. Target internal temperature: 135°F (57°C). **Pull from oven at: 125-130°F (52-54°C)**
• Medium: Warm, pink center. Still very juicy and tender. Target internal temperature: 145°F (63°C). **Pull from oven at: 135-140°F (57-60°C)**
• Medium Well: Slightly pink center. Firmer texture, less juicy than medium rare. Target internal temperature: 150°F (66°C). **Pull from oven at: 140-145°F (60-63°C)**
• Well Done: Little or no pink. Firmer texture, significantly less juicy. Target internal temperature: 160°F (71°C). **Pull from oven at: 150-155°F (66-68°C)**

Perfect Pairings: Serving Suggestions for Your Roast

To complete your elegant meal, pair this magnificent **Gorgonzola and Mushroom Stuffed Beef Tenderloin** with complementary side dishes that enhance its rich flavors without overpowering them. Here are some fantastic suggestions:

• Cream Cheese Mashed Potatoes: The luxurious creaminess of these mashed potatoes provides a comforting contrast to the tender beef and sharp Gorgonzola, making for a truly satisfying bite.
• Maple Glazed Carrots: A touch of sweetness from maple-glazed carrots adds a beautiful balance to the savory main course, along with a vibrant pop of color on your plate.
• Easy Oven Roasted Asparagus: Crisp-tender asparagus offers a fresh, slightly bitter counterpoint that cuts through the richness of the beef and sauce, providing a light, healthy element.
• Perfect Caesar Salad: A classic Caesar salad, with its tangy dressing, crunchy croutons, and crisp romaine, offers a refreshing textural and flavor contrast that is always welcome.
• Spinach Almond and Berries Salad: For a lighter, fruitier option, this salad provides a delightful mix of textures and flavors, with the sweetness of berries playing off the savory beef.

Explore More Elegant Beef Recipes

If you loved this **Gorgonzola Mushroom Stuffed Beef Tenderloin**, you’ll surely enjoy these other delicious beef-focused recipes from my collection and around the web:

• How to Make Roast Beef in the Oven from CopyKat Recipes – A great guide for a classic roast.
• Mushroom Topped Pepper Steak for Two – A fantastic option for a more intimate dinner.
• Beef Tenderloin with Gorgonzola Sauce – If you love the Gorgonzola pairing but prefer a simpler preparation.
• More of the Best Main Dish Recipes – A wide array of main course inspiration.
• More of the Best Beef Recipes – Discover more ways to enjoy this versatile meat.

The Recipe:

Gorgonzola Mushroom-Stuffed Beef Tenderloin Recipe

Prep Time
20 minutes

Cook Time
1 hour 5 minutes

Total Time
1 hour 25 minutes

Yield
8 servings

A beautifully stuffed beef tenderloin worthy of your special guests! Adapted from the Betty Crocker website.

Ingredients

• 3 pounds Beef Tenderloin (center cut preferred as it will be easier to butterfly)
• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1 cup soft breadcrumbs
• ½ cup crumbled Gorgonzola
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt plus more for exterior of roast
• Freshly ground black pepper

Merlot Sauce:

• 1 cup currant jelly
• 1 cup red wine (Merlot or Cabernet Sauvignon)
• 1 tablespoon butter

Instructions

1. Preheat oven to 425ºF (220ºC).
2. Butterfly beef by carefully cutting the tenderloin horizontally down its length, about ½-inch from the top, to within ½-inch of the opposite side. Open the beef flat. Repeat this process with the other side if needed to create an even, flat surface.
3. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they are tender and all the liquid has evaporated. Sprinkle with ¼ teaspoon of kosher salt.
4. Allow the cooked mushrooms to cool for 5 minutes. Then, add the soft breadcrumbs, crumbled Gorgonzola cheese, and a pinch of parsley (optional). Toss all ingredients gently to combine the stuffing mixture.
5. Sprinkle the prepared stuffing mixture evenly over the butterflied beef, ensuring you leave a 1-inch perimeter uncovered around the edges. Tightly roll up the beef tenderloin, starting from one of the long sides. Secure the rolled beef with kitchen string (butcher’s twine) at approximately 2-inch intervals to maintain its shape during roasting.
6. Place the secured beef tenderloin, seam side down, on a rack set in a shallow roasting pan. Brush the exterior of the beef with olive oil, then season generously with additional kosher salt and freshly ground black pepper. Insert an oven-proof meat thermometer into the thickest part of the beef, making sure it doesn’t touch the stuffing.
7. Bake uncovered for 30 to 40 minutes, or until the internal thermometer reads 135ºF (57ºC) for medium-rare. Refer to the internal temperature guide in the article for your preferred doneness, remembering to account for carryover cooking.
8. Once removed from the oven, cover the beef loosely with foil and let it rest for 10-15 minutes. During this time, the internal temperature should rise by about 5-10 degrees, reaching approximately 140ºF (60ºC) for medium-rare. While the beef is resting, prepare your Merlot Sauce.

Merlot Sauce:

1. Combine all ingredients for the Merlot Sauce (currant jelly, red wine, and 1 tablespoon butter) in a small saucepan. Heat over medium-low heat, stirring occasionally to combine.
2. Simmer uncovered for 10-15 minutes, or until the sauce has reduced slightly and becomes syrupy in consistency. Serve warm with the sliced beef tenderloin.

Total time: Approximately 1½ hours (includes prep, cook, and rest time)

Notes

Roasting times can vary based on your oven and the exact size and shape of your beef tenderloin, as well as your desired level of doneness. Always use a reliable meat thermometer for accurate results.
Please remember that the internal temperature of the beef will rise by approximately 5-10 degrees Fahrenheit during the resting period after it’s removed from the oven. This “carryover cooking” is essential for a juicy and perfectly cooked roast, so factor it into your target pull temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• OXO Cutting Board
• Tiptree Red Currant Jelly
• Roasting Pan

Nutrition Information:

Yield:

8

Amount Per Serving:
Calories: 644Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gCholesterol: 146mgSodium: 465mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 35g

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