Gorgonzola Mushroom Stuffed Beef Tenderloin
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 Tenderloin Recipe will get rave reviews from your family or guests!
Why You Must Make
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 stuffed beef tenderloin with a Red Wine Sauce, a recipe given rave reviews by one of my girlfriends.
- It’s a nice change from more mainstream beef tenderloin recipes.
- This beef recipe is perfect for holidays like Christmas.
- You’ll learn a new cooking skill: butterflying a tenderloin or making a flat piece of meat by splitting it.
I butterflied and stuffed the roast early in the day, then brought it out while the oven was preheating to allow the beef to take off 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.
- Kitchen Staples – Olive Oil, Kosher Salt, Freshly Ground Black Pepper, Butter
- Beef Tenderloin – About 3 pounds. Center cut preferred, but not necessary.
- Mushrooms – Sliced. I trim the stems before slicing.
- Breadcrumbs – Soft breadcrumbs recommended. You can make these by tearing up a few slices of bread and using your food processor to make crumbs.
- Gorgonzola Cheese – You can buy already crumbled or use a chunk and crumble it.
- Currant Jelly – Used to make the sauce. I used the Tiptree brand.
- Red Wine – I use a Merlot or Cabernet Sauvignon
How to Make
- Butterfly your tenderloin. You can always ask your butcher to do it for you, but it’s not that difficult. I’ve linked a demo by Paula Deen in the recipe tips below.
- Saute the mushrooms and make the stuffing.
- Spread the stuffing over the beef leaving a 1-inch border clear.
- Tightly roll up the beef, securing it with butcher’s twine every 2 inches.
- Place seam side down on a rack in your roaster and season the exterior.
- Insert an oven thermometer and roast as directed. Let rest covered with foil after removing from the oven.
- Make the sauce while the beef rests and serve!
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.
- To butterfly a beef tenderloin, place the roast in front of you with one of the cut surfaces facing you. You’ll want to make two slices.
- This Paula Deen Post will demonstrate the technique if my description leaves you befuddled. You can always ask your butcher to do this for you.
- You’ll be making 2 slices lengthwise, one lower one from the left side, then one higher one from the right side. Eyeball about a third of the way up from the bottom as that’s where your first slice will start. Cut lengthwise almost all the way through, stopping approximately ½-inch from the edge. Then on the other side, eyeball about two-thirds of the way up. Slice lengthwise again, stopping when you’re about ½-inch from the opposite edge. When you open up these slices, you’ll have a relatively flat piece of tenderloin. Use a meat mallet to gently pound out any major lumps and bumps.
- I butterflied and stuffed the roast early in the day.
- Then brought it out while the oven was preheating to allow the beef to take off some of its chill. This helps the meat cook more evenly. About 30 minutes will do.
- It is then roasted and sliced into thick pinwheels.
- PRO-Tip: Make sure to check the internal temperature while roasting. If you love rare beef, there’s nothing worse than overcooking, especially with an expensive cut like beef tenderloin.
- PRO-Tip: Cover with foil and let it rest for 15-20 minutes before cutting. This helps the juices in the meat redistribute.
- 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 about other offending ingredients I might have snuck in.
Though the hubby loved this, he used his own special sauce made by Heinz. I’d recommend the red wine sauce I shared with the recipe as it complemented the beef magnificently.
File this stuffed beef tenderloin recipe away for the next birthday, Valentine’s Day, Father’s Day, or whenever you want to treat someone to a special meal. I highly recommend buying the best beef available.
Internal Temperatures for Beef
Note: You’ll want to pull your beef out of the oven before it reaches your desired temperature. There is something called “carryover cooking” which means that the beef will continue cooking even when it’s pulled out of the oven. The hotter outside of your roast will radiate its heat internally and can add up to 10° as it rests.
So use a meat thermometer and pull your beef out about 10 degrees less than your desired end temperature. Cover it with foil and then recheck the temperature before slicing. It should reach your desired temperature, but you can always put it back in the oven for a few more minutes if needed.
From the Certified Angus Beef website:
- Rare – Cool red center. 125° F 52 ° C.
- Medium Rare – Warm red center. 135° F 57 ° C.
- Medium – Warm pink center. 145° F 63 ° C.
- Medium Well – Slightly pink center. 150° F 66 ° C.
- Well Done – Little or no pink. 160° F 71 ° C.
- Cream Cheese Mashed Potatoes
- Maple Glazed Carrots
- Oven Roasted Asparagus
- Perfect Caesar Salad
- Spinach Almond and Berries Salad
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- 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
- 1 cup currant jelly
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 1 tablespoon butter
- Preheat oven to 425º.
- Butterfly beef by cutting tenderloin horizontally down the length of beef, about ½-inch from the top of the beef, to within ½-inch of the opposite side; open flat. Repeat with the other side.
- Melt butter in a large skillet over medium-high heat. Cook mushrooms until tender and the liquid has evaporated. Sprinkle with ¼ teaspoon salt.
- Cool for 5 minutes. Add breadcrumbs, cheese, and parsley. Toss to combine.
- Sprinkle filling mixture over beef leaving a 1-inch perimeter uncovered. Tightly roll up beef, beginning with the long side. Tie beef with kitchen string at 2-inch intervals.
- Place seam side down on a rack in a shallow roasting pan. Brush with oil, and sprinkle with salt and pepper. Insert an oven-proof thermometer in the thickest part of the beef.
- Bake uncovered for 30 to 40 minutes until the thermometer reads at 135º.
- Cover loosely with foil and let rest for 10-15 minutes. The temperature should rise to 140º. Make sauce while the beef is resting.
- Heat all ingredients in a saucepan, stirring occasionally; reduce heat to low.
- Simmer uncovered for 10-15 minutes until reduced and syrupy.
Total time: 1½ hours
Roasting times will vary depending on the doneness you prefer.
Note that the internal temperature will rise about 10 degrees while you let it rest, so take that into account when you're roasting.
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Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gCholesterol: 146mgSodium: 465mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 35g