Home » Entrees » Gorgonzola Mushroom Stuffed Beef Tenderloin
posted by Liz Berg
on December 2, 2023
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!
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes
3 How to Make
4 Recipe Tips
5 Internal Temperatures for Beef
6 Serving Suggestions
7 You May Also Like:
8 Gorgonzola Mushroom-Stuffed Beef Tenderloin Recipe
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.
Ingredient Notes
- 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!
Recipe Tips
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.
Serving Suggestions
- Cream Cheese Mashed Potatoes
- Maple Glazed Carrots
- Oven Roasted Asparagus
- Perfect Caesar Salad
- Spinach Almond and Berries Salad
You May Also Like:
- How to Make Roast Beef in the Oven from CopyKat Recipes
- Mushroom Topped Pepper Steak for Two
- Beef Tenderloin with Gorgonzola Sauce
- More of the Best Main Dish Recipes
- More of the Best Beef Recipes
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The Recipe:
Gorgonzola Mushroom-Stuffed Beef Tenderloin Recipe
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Yield8 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
- 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.
Merlot Sauce:
- 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
Notes
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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Nutrition Information:
Yield:
8
Amount Per Serving:Calories: 644Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gCholesterol: 146mgSodium: 465mgCarbohydrates: 40gFiber: 1gSugar: 21gProtein: 35g
HOW MUCH DID YOU LOVE THIS RECIPE?
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posted by Liz Berg on December 2, 2023
42 Comments // Leave a Comment »
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Eva Taylor — Reply
That beef looks like a wonderful holiday meal and it’s cooked perfectly. The gorgonzola takes it right over the top. I absolutely love it.
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Paula @ Vintage Kitchen Notes — Reply
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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Sandra — Reply
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!
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Shirley Tay (Blackswan) — Reply
Guess what, Liz?? I made Pork Wellington for X’mas with foie gras. It was amazingly good! Mmmm….. your tenderloin looks stunning!
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Renee - Kudos Kitchen — Reply
What an elegant dish this is! Perfect for any celebration!!
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Medeja — Reply
This sounds like a serious dish.. Merlot sauce? I would love it just for the sauce! 🙂
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JanetFCTC — Reply
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
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Laura (Tutti Dolci) — Reply
What an incredible preparation, I love the mushroom/gorgonzola stuffing!
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Rosella — Reply
Oh my goodness that looks delicious!!! I MUST try making this – the farmer would be in heaven!
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Emily @ Life on Food — Reply
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!
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mjskit — Reply
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?
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Anne@FromMySweetHeart — Reply
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! : )
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Tara — Reply
I had to come over to see this, it sounded amazing and I adore steak and gorgonzola!! It looks fantastic!
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Hester @ Alchemy in the Kitchen — Reply
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 !
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Evelyne@cheapethniceatz — Reply
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 .
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rosita vargas — Reply
Este rollo de carne està perfectamente cocinado es irresistible,abrazos.
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The Mom Chef ~ Taking on Magazines One Recipe at a Time — Reply
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.
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Karen (Back Road Journal) — Reply
The tenderloin sounds great with the combination of mushrooms and gorgonzola stuffed inside.
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Denise Browning@From Brazil To You — Reply
This looks beyond scrumptious… and the beef was perfectly cooked! What a great recipe, Liz!
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ela@GrayApron — Reply
What a masterpiece! I love stuffed meats…and this one sounds very tasty and so does the currant sauce! 🙂 ela
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Angie@Angie's Recipes — Reply
The tenderloin looks perfectly done and the blue cheese-mushroom filling sounds really divine.
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wok with ray — Reply
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.
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Lori @ Foxes Love Lemons — Reply
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!
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Cindy Harris — Reply
Yummy–can I come to your house for dinner?
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John@Kitchen Riffs — Reply
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. 😉
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The Café Sucre Farine — Reply
I’m tucking this one away for a special occasion. It looks and sounds amazing Liz. I know my family would inhale it too.
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Amira — Reply
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.
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Liz Berg — Reply
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 🙂
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Lizzy (Good Things) — Reply
There’s nothing quite as nice as a good piece of beef!
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Kelly — Reply
My hubby would love this if I made it for him, it looks so juicy and tender!
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honeywhatscooking — Reply
I don’t eat beef, but that merlot sauce looks ridiculously good. Thanks for sharing.
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Eva Taylor — Reply
That video was EXCELLENT! Thank you.
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Eva Taylor — Reply
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!
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Jessica @ Jessiker Bakes — Reply
The Mr. would die of happiness if I made this! Of course, after he ate it that was. Looks succulent! Pinning!
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Carolyn — Reply
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!
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Nikki @ Tikkido — Reply
Wow, that looks amazing! My husband would go completely nuts for it, too.
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Sarah | Curious Cuisiniere — Reply
This sounds heavenly!
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Sylvia — Reply
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.
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steph@stephsbitebybite — Reply
Oh man! My hubby would be so excited if I made this for dinner!!
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My Kitchen Stories — Reply
Great combination of flavours for most people apart from your husband and my son. They do cramp our style, don’t they?
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Happier Than A Pig in Mud — Reply
Sounds like a festive meal! My son would use the Heinz too:@)
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DWei — Reply
As good as the wellington my brother made over Christmas was, this looks even better.
(Don’t tell him I said that though…)
