Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

Ingredients

• 0.8 pound bacon thinly sliced
• 2.5 lbs center-cut beef tenderloin fat trimmed
• 0.5 cup bread crumbs dried plain
• 2 tablespoons butter 
• 1.5 tablespoons chives divided chopped
• 5 tablespoons flat-leaf parsley divided chopped
• 2.5 teaspoons flour 
• 1.5 teaspoons thyme leaves fresh divided chopped
• 12 ounces gorgonzola cheese divided at room temperature
• 0.5 tsp kosher salt 
• 0.5 tsp pepper 
• 750 ml fino port (not tawny or ruby)
• 1  shallots chopped

Equipment

• bowl
• frying pan
• sauce pan
• grill
• kitchen thermometer
• aluminum foil
• kitchen twine

Directions

1. Bring meat to room temperature, 1 to 1 1/2 hours. Meanwhile, make filling: Toast bread crumbs in a small frying pan over medium heat until deep golden brown, stirring, 4 to 5 minutes; let cool.
2. Set aside 2 tbsp. gorgonzola and 1 tbsp. parsley and chill.
3. Combine bread crumbs, remaining cheese, 3 tbsp. parsley, 1 tbsp. chives, and 1 tsp. thyme in a bowl until well blended. Chill until cold, 1 hour.
4. Heat a grill to medium (350 to 45
5. with a burner turned off (for gas) or coals pushed to sides of firegrate (for charcoal) to make an indirect-heat area.
6. Cut a lengthwise slit down center of meat to within 1 in. of underside and 1/2 in. from ends, forming two sections. In each section, center a slit parallel to first, with the same depth and length. Densely pack the three slits with filling. Press cut sides together. Season roast with 1/2 tsp. each salt and pepper.
7. Lay meat cut side up. Wrap in bacon, overlapping ends under roast if bacon is long enough. Tie roast crosswise with kitchen twine at 1-in. intervals.
8. Grill beef, covered, over direct heat until lightly browned, turning as needed (watch carefully), 10 to 15 minutes. Move meat to indirect heat and cook, covered, until an instant-read thermometer inserted into thickest part of meat (not filling) reaches 135, 25 to 35 minutes.
9. Transfer to a platter, tent with foil, and let rest in a warm place 20 minutes.
10. Meanwhile, bring port and shallot to a boil in a medium saucepan over high heat. Reduce heat to medium and simmer until reduced to 1 cup, 20 to 30 minutes. Strain; discard shallot. Melt butter in a small saucepan over medium heat.
11. Add flour and cook 2 minutes, stirring.
12. Add port and bring to a simmer. Stir in remaining 1 tbsp. parsley, 1/2 tbsp. chives, and 1/2 tsp. thyme. Season to taste with salt and pepper.
13. Untie beef.
14. Cut in 1-in. slices and arrange on a platter. Top with reserved gorgonzola and parsley.
15. Pour some sauce around meat and serve remaining on the side.
16. *Center-cut beef tenderloin is a splurge, but you can cut the cost by butchering a whole untrimmed tenderloin yourself (it's easy). Learn how at sunset.com/beeftenderloin.