Tenderloin Ingredients

• 1 beef tenderloin (about 2 1/2 lb)
• 1 tablespoon butter or margarine
• 1 cup sliced fresh mushrooms (3 oz)
• 1 cup soft bread crumbs (about 1 1/2 slices bread)
• 1/2 cup crumbled Gorgonzola or Roquefort cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive or vegetable oil
• 1/4 teaspoon coarse salt (kosher or sea salt) or regular salt

Tenderloin Directions

• Heat oven to 425°F.
• To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat.
• Turn beef. 
• Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. 
• Add mushrooms; cook, stirring occasionally, 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 inch of edges.
• Tightly roll up beef, beginning with long side. 
• Turn small end of beef under about 6 inches so it cooks evenly.
• Tie beef with kitchen string at about 1 1/2-inch intervals.
• In shallow roasting pan, place beef, seam side down, on rack.
• Brush with oil; sprinkle with salt.
• Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. 
• Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)

Merlot Shallot Sauce Ingredients

• 1/3 cup finely chopped shallots
• 1 1/2 cups Merlot or other dry red wine
• 1 1/2 cups low-salt beef broth
• 1 teaspoon butter
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon kosher salt

Merlot Shallot Sauce Directions

• To prepare sauce, heat pan coated with cooking spray over medium-high heat.
• Add shallots; sauté 3 minutes or until tender.
• Stir in wine.
• Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes).
• Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). 
• Add butter, stirring until melted.
• Stir in parsley and 1/4 teaspoon salt. 
• Serve with tenderloin.

Sources: www.bettycrocker.com

Notes: I used the tenderloin recipe from Betty Crocker and the sauce recipe from Cooking Light. I strongly recommend going to the Betty Crocker website for their tutorial on cutting this tenderloin.