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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!


Merlot Sauce:


  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