Beef Tenderloin Stuffed With Gorgonzola And Mushroomwith Merlot Recipes

Steps:

• Heat oven to 425.
• Cut tenderloin horizontally down length of beef, about 1/2 " from top of beef, to within 1/2 " of opposite side; open flat. Repeat with other side.
• Melt butter in 10" skillet over medium high heat. Cook mushrooms in butter until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley. Toss to combine.
• Sprinkle bread crumb mixture over beef to within 1" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly.
• Tie beef with kitchen string at 1 1/2" intervals.
• Place seam side down on rack in shallow roasting pan. Brush with oil, sprinkle with salt. Insert oven proof thermometer in thickest part of beef.
• Bake uncovered 30 to 40 minutes until thermometer reads at least 140 degrees.
• Cover loosely with foil and let rest 15 minutes. Temp should rise to 145 degrees.
• Merlot Sauce:.
• Heat all ingredients in a 1 qt sauce pan, stirring occasionally; reduce heat to low. Simmer uncovered 10-15 minutes until reduced and syrupy.
• Serve on the side with beef.

Steps:

• Let meat rest 10 minutes before beginning dinner preparation.
• Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
• Preheat broiler to high.
• Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

Steps:

• Preheat the oven to 450 degrees.
• Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
• Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
• Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
• 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
• Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
• Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.