Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce

Ingredients

• 2.5 lb frangelico 
• 1 tablespoon butter 
• 3 oz mushrooms fresh sliced
• 1 cup breadcrumbs soft ()
• 0.5 cup roquefort cheese crumbled
• 0.3 cup parsley fresh chopped
• 1 tablespoon vegetable oil 
• 0.3 teaspoon coarse salt (kosher or sea salt)
• 0.5 cup currant jelly 
• 0.5 cup red wine 
• 0.3 cup beef broth flavored (from 32-oz carton)
• 1 tablespoon butter 

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• kitchen twine

Directions

1. 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.
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.
3. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes.
4. Add bread crumbs, cheese and parsley; toss to combine.
5. 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.
6. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
7. 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.)
8. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.
9. Remove string from beef before carving.
10. Serve beef with sauce.