Stuffed Beef Tenderloin with Gorgonzola Cheese and Port Wine Sauce


Stuffed Beef Tenderloin with Gorgonzola Cheese and Port Wine Sauce

Stuffed Beef Tenderloin with Gorgonzola Cheese and Port Wine Sauce

The trick to this tasty recipe is to cook all the ingredients at the correct times and temperatures and let them rest to enhance the flavor of the dish. So if you have time, this is the perfect recipe to get in the kitchen and enjoy cooking it. And then eating it, of course!

Stuffed Beef Tenderloin with Gorgonzola Cheese and Port Wine Sauce


1 center-cut beef tenderloin

1/2 cup plain dried bread crumbs

12 ounces Gorgonzola cheese

3/4 pound thinly sliced bacon

1 shallot

2 tablespoons butter

2 1/2 teaspoons flour

5 tablespoons chopped flat-leaf parsley

1 1/2 tablespoons chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 tsp. kosher salt

1/2 tsp. pepper

1 bottle (750 ml.) of Port wine

No. Servings:


Cooking time:

180 minutes


  1. Take the meat out and when it reaches room temperature let it rest for 1 to 1 1/2 hours.
  2. During this time, prepare the stuffing. Toast the breadcrumbs in a frying pan over medium heat for 4-5 minutes until golden brown. Let it rest.
  3. Mix the bread crumbs with the Gorgonzola cheese, 3 tablespoons of parsley, 1 tablespoon of chives and 1 teaspoon of thyme in a bowl until well blended. Let stand for 1 hour.
  4. You should set aside 2 tablespoons of Gorgonzola and 1 tablespoon of parsley for another step later on in the recipe.
  5. Heat a grill to medium heat and make a lengthwise cut in the center of the meat up to one inch from the bottom and half an inch from the ends forming two sections.
  6. In each section make an indentation and fill them with the stuffing. Press the cut sides together and season the roast with salt and pepper.
  7. Press cut sides together and season roast with 1/2 tsp. each salt and pepper.
  8. Place the meat cut side up and wrap it with bacon, overlapping the ends at the bottom of the beef roll. Tie the beef with kitchen string.
  9. Grill the meat, covered, over direct heat until lightly browned, about 10 to 15 minutes. You can turn it as many times as necessary.
  10. Move meat to indirect heat and cook, covered, until an instant-read thermometer inserted into the thickest part of meat (not stuffing) reaches 135° from 25 to 35 minutes. Transfer to a platter, tent with foil, and let rest in a warm place for 20 minutes.
  11. For the sauce, bring the Port and shallot to a boil in a saucepan over high heat. Reduce heat to medium and simmer until reduced for approximately 20-30 minutes. Strain the sauce and discard the shallot.
  12. Melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the Port and bring to a simmer. Stir in the remaining tablespoon of parsley, 1/2 tablespoon of chives and 1/2 teaspoon of thyme. Season to taste with salt and pepper.
  13. Untie the meat and cut it into slices of approximately equal size for each piece and place them in a serving dish.
  14. Top the slices with the Gorgonzola and parsley reserved earlier and pour a little sauce around the meat and serve the rest on the side.

We want to know your opinion