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Gorgonzola Mushroom Stuffed Beef Tenderloin

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This Gorgonzola and Mushroom Stuffed Beef Tenderloin is an exquisite, restaurant-worthy entree you can make at home! Perfect for the holidays.

Beef is always on our celebratory menus and this elegant beef recipe will get rave reviews from your family or guests!

Beef Tenderloin with Gorgonzola Sauce on a white dinner plate

Stuffed Beef Tenderloin

I was all set to make Beef Wellington or this Classic Prime Rib for Christmas, but I decided to save those for other celebrations. Instead, I made this stunning Gorgonzola Mushroom-Stuffed Beef Tenderloin with a Red Wine Sauce, a recipe given rave reviews by one of my girlfriends.

I butterflied and stuffed the roast early in the day, then brought it out while the oven was preheating to allow the beef to lose some of its chill. Roasted then sliced into thick pinwheels, my family inhaled this spectacular beef, though the picky hubby needed to know exactly what was in the filling. I think he spotted a mushroom slice and worried what other offending ingredients I might have sneaked in.

Slices of Gorgonzola and Mushroom Stuffed Beef Tenderloin on a dinner plate

How to Make a Stuffed Beef Tenderloin

It’s become a family tradition to have beef for Christmas. I’ve roasted a prime rib and many beef tenderloins. But adding a filling made this one stand out.

I hadn’t butterflied a tenderloin before, but asking for a center cut piece helps avoid having to mess with the tail end. Two carefully placed slices allowed me to turn the tenderloin into a flat piece of beef capable of receiving stuffing.

The second part of this Fine Cooking video will demonstrate the technique better than any description I could provide. You can always ask your butcher to do this for you.

Though the hubby loved this,  he used his own special sauce made by Heinz. I’d recommend the red wine sauce as it complemented the beef magnificently.

File this stuffed beef tenderloin recipe away for the next birthday, Valentine’s Day, Father’s Day or for whenever you want to treat someone to a special meal just because. I highly recommend buying the best beef available, which is Certified Angus Beef brand, whose beef goes through most stringent scrutiny to be certified.

Gorgonzola and Mushroom Stuffed Beef Tenderloin on a dinner plate with carrots and mashed potatoes

This stuffed beef tenderloin recipe was adapted from the Betty Crocker website.

You may need these supplies to make this Stuffed Beef Tenderloin recipe:

More Terrific Beef Recipes You’ll Love:

Gorgonzola Mushroom Stuffed Beef Tenderloin | That Skinny Chick Can Bake

Gorgonzola Mushroom-Stuffed Beef Tenderloin

A beautifully stuffed beef tenderloin worthy of your special guests!

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Yield 8 servings


  • 3 pounds Beef Tenderolin (center cut preferred
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 cup soft breadcrumbs
  • 1/2 cup crumbled Gorgonzola
  • 1 tablespoon olive oil
  • 1/4 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


  1. Preheat oven to 425º.
  2. Butterfly beef by cutting tenderloin horizontally down length of beef, about ½-inch from top of beef, to within ½-inch of opposite side; open flat. Repeat with other side.
  3. Melt butter in a large skillet over medium-high heat. Cook mushrooms in until tender and liquid has evaporated. Sprinkle with ¼ teaspoon salt.Cool 5 minutes. Add breadcrumbs, cheese, and parsley. Toss to combine.
  4. Sprinkle filling mixture over beef leaving a 1-inch perimeter uncovered. Tightly roll up beef, beginning with long side. Tie beef with kitchen string at 2-inch intervals.
  5. Place seam side down on a rack in shallow roasting pan. Brush with oil, sprinkle with salt and pepper. Insert oven-proof thermometer in thickest part of beef.
  6. Bake uncovered 30 to 40 minutes until thermometer reads at 135º.
  7. Cover loosely with foil and let rest 15 minutes. The temperature should rise to 140º. Make sauce while beef is resting.

Merlot Sauce:.

  1. Heat all ingredients in a saucepan, stirring occasionally; reduce heat to low. Simmer uncovered 10-15 minutes until reduced and syrupy.

Total time: 1½ hours



Nutrition Information:



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


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41 comments on “Gorgonzola Mushroom Stuffed Beef Tenderloin”

  1. As good as the wellington my brother made over Christmas was, this looks even better.

    (Don’t tell him I said that though…)

  2. Sounds like a festive meal! My son would use the Heinz too:@)

  3. Great combination of flavours for most people apart from your husband and my son. They do cramp our style, don’t they?

  4. Oh man! My hubby would be so excited if I made this for dinner!!

  5. This looks so tasty. We have a few cows and once a year we fill our freezer with fresh, grass fed beef. Thanks for another great idea for me to try with some of that beef. Luckily, my husband likes mushrooms. Ha! But I may have to make the Merlot sauce more savory than sweet. Going to pin this one and try my hand at slicing the loin roast so I can butterfly it.

  6. Wow, that looks amazing! My husband would go completely nuts for it, too.

  7. I swoon. I would love this any time of year. We do a big rib roast at Christmas, mostly because the thing practically cooks itself and I don’t have to fuss in the kitchen. But the combo of mushroom and gorgonzola is to die for!

  8. The Mr. would die of happiness if I made this! Of course, after he ate it that was. Looks succulent! Pinning!

  9. As soon as I read the title I thought, I wonder if your Bill had any of it? Mushrooms and Gorgonzola? Two perfect combinations for me, for sure! I know my hubby would love it too. The Merlot sauce sounds incredible too Liz! What a nice tradition to serve this instead of turkey. We’re re-doing Christmas dinner so that JT’s 90 year old father can join us, we settled on doing a stuffed turkey breast but now I have to admit that I’m rethinking the whole thing. It’s gorgeous too, of course!

  10. That video was EXCELLENT! Thank you.

  11. I don’t eat beef, but that merlot sauce looks ridiculously good. Thanks for sharing.

  12. My hubby would love this if I made it for him, it looks so juicy and tender!

  13. There’s nothing quite as nice as a good piece of beef!

  14. This looks so delicious… can I substitute red wine? I cannot cook with it for religious reasons, and what is the Heinz sauce that your hubby used? Thanks for sharing.

    • Hi, Amira…the Heinz sauce is just ketchup. My hubby puts it on ALL his meats 🙂 Let’s see instead of the wine, you could substitute some beef broth…or even some sort of juice with a bit of balsamic vinegar to up the acidity. Or just find another sauce without alcohol that works with beef 🙂

  15. I’m tucking this one away for a special occasion. It looks and sounds amazing Liz. I know my family would inhale it too.

  16. I haven’t cooked a whole beef tenderloin (or at least a substantial hunk of it) in ages. And I don’t believe I’ve ever stuffed one, although I’ve done this with pork tenderloin. Really great dish – this looks like something I’d make. And probably will. 😉

  17. Yummy–can I come to your house for dinner?

  18. So, I have a few ribeyes in the freezer that I want to thaw and use for Valentine’s day. But I want to figure out how to use the flavors from your dish while still using the ribeyes. I’ll keep you posted!

  19. My son and I would just feast on this beef tenderloin. It is making me hungry Liz and I haven’t cooked dinner yet. Oh my goodness.

  20. The tenderloin looks perfectly done and the blue cheese-mushroom filling sounds really divine.

  21. What a masterpiece! I love stuffed meats…and this one sounds very tasty and so does the currant sauce! 🙂 ela

  22. This looks beyond scrumptious… and the beef was perfectly cooked! What a great recipe, Liz!

  23. The tenderloin sounds great with the combination of mushrooms and gorgonzola stuffed inside.

  24. That is a perfectly cooked roast, Liz. Oh my gosh, it looks delicious. My husband would have used the Merlot sauce, but I think he would have enjoyed Bill’s too. A guy is a guy is a guy.

  25. Este rollo de carne està perfectamente cocinado es irresistible,abrazos.

  26. I am so ignorant in meat cuts, you sound like a pro 🙂 And this dish looks FABULOUS. Gorgonzola is soooo good and with Mushrooms is must be even better. Meat is perfectly cooked too. Really great recipe .

  27. My husband would adore this dish, Liz. So would I. I think it will be featuring very soon – “just because”. Love the colour of that merlot sauce too. Your hubby is hilarious – I can’t believe he added Heinz !

  28. I had to come over to see this, it sounded amazing and I adore steak and gorgonzola!! It looks fantastic!

  29. Oh this would make a very special Sunday dinner Liz! It looks fabulous! I’ve never roasted or stuffed a tenderloin. I think I’m always afraid of cooking it too long and drying out such a beautiful cut of meat. And definitely your red wine sauce over your hubby’s special sauce…..that is too funny! : )

  30. This is the kind of meal I love when I want something comforting and warming. Your beef is cooked just the way I like beef cooked and that stuffing of mushrooms and gorgonzola sounds wonderful! Can I come to dinner?

  31. Oh my deliciousness! We had the lamest dinner last night, leaving us both completely unsatisfied. I think in our minds we were dreaming of a plate like this. It looks amazing!

  32. Oh my goodness that looks delicious!!! I MUST try making this – the farmer would be in heaven!

  33. What an incredible preparation, I love the mushroom/gorgonzola stuffing!

  34. This looks delicious, Liz. My family would “ewww” over the Gorgonzola which would be fine with me, cause that would mean I could eat this for dinner for a week all on my own hehehe

  35. This sounds like a serious dish.. Merlot sauce? I would love it just for the sauce! 🙂

  36. What an elegant dish this is! Perfect for any celebration!!

  37. Guess what, Liz?? I made Pork Wellington for X’mas with foie gras. It was amazingly good! Mmmm….. your tenderloin looks stunning!

  38. Can you believe I’ve never had Beef Wellington before? Time for me to come out of my sugar haze and give this a try. This is special occasion fare for real!

  39. Some combinations always work, even for bill, jaja! This is my kind of meal too. Love it Liz! Stuffing tenderloins makes a piece of meat taste wonderful, I don’t know why I don’t do it more often.

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