Stuffed Tenderloin Roast with Currant Sauce

This is a recipe that comes from lots of trying and tweaking. My husband and 4 children love this savory tender meat with the sweet sauce drizzled over it. It's elegant and pretty enough for a dinner party, but not a lot of work.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 579 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• ¼ cup finely chopped pistachio nuts
• ½ teaspoon onion powder
• ½ cup dry bread crumbs
• 1 tablespoon olive oil
• 1 cup Merlot wine
• 1 tablespoon dried parsley
• ½ teaspoon minced garlic
• ½ cup beef broth
• ¼ teaspoon seasoned salt
• ½ cup crumbled blue cheese
• 1 cup finely chopped mushrooms
• ¼ cup finely chopped dried cranberries
• 1 (2.5 pound) beef tenderloin
• 1 cup currant jelly

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.

Step 3

Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.

Step 4

Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.

Step 5

As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.

Step 6

Arrange beef slices onto a platter and drizzle with currant sauce to serve.