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Gorgonzola Mushroom Stuffed Beef Tenderloin

Name: Gorgonzola Mushroom-Stuffed Beef Tenderloin Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds Beef Tenderloin (center cut preferred as it will be easier to butterfly); 1 tablespoon butter; 1 cup sliced mushrooms; 1 cup soft breadcrumbs; ½ cup crumbled Gorgonzola; 1 tablespoon olive oil; ¼ teaspoon kosher salt plus more for exterior of roast; Freshly ground black pepper; 1 cup currant jelly; 1 cup red wine (Merlot or Cabernet Sauvignon); 1 tablespoon butter

posted by Liz Berg on December 21, 2025

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This Gorgonzola and Mushroom Stuffed Beef Tenderloin is an exquisite, restaurant-worthy entree you can make at home! Perfect for the holidays.

Beef is always on our celebratory menus, and this elegant Beef Tenderloin Recipe will get rave reviews from your family or guests!

Beef Tenderloin with Gorgonzola Sauce on a white dinner plate

Table of Contents hide

5 Internal Temperatures for Beef

6 Serving Suggestions

7 You May Also Like:

8 Gorgonzola Mushroom-Stuffed Beef Tenderloin Recipe

Why You Must Make

I was all set to make Beef Wellington or this Classic Prime Rib for Christmas, but I decided to save those for other celebrations. Instead, I made this stunning stuffed beef tenderloin with a Red Wine Sauce, a recipe given rave reviews by one of my girlfriends.

It’s a nice change from more mainstream beef tenderloin recipes.
This beef recipe is perfect for holidays like Christmas.
You’ll learn a new cooking skill: butterflying a tenderloin. This involves making a flat piece of meat by slicing it almost in half lengthwise, then opening it like a book to make one large, thinner piece of beef. More details are listed below.

I butterflied and stuffed the roast early in the day, then brought it out while the oven was preheating to allow the beef to let it warm up slightly. Roasted and then sliced into thick pinwheels, my family inhaled this spectacular beef, though the picky hubby needed to know exactly what was in the filling. I think he spotted a mushroom slice and was worried about any other offending ingredients I might have sneaked in.

Ingredient Notes

Kitchen Staples – Olive Oil, Kosher Salt, Freshly Ground Black Pepper, Butter
Beef Tenderloin – About 3 pounds. Center cut preferred, but not necessary.
Mushrooms – Sliced. I trim the stems before slicing.
Breadcrumbs – Soft breadcrumbs recommended. You can make these by tearing up a few slices of bread and using your Food Processor (affiliate link) to make crumbs.
Gorgonzola Cheese – You can buy already crumbled or use a chunk and crumble it.
Currant Jelly – Used to make the sauce. I used the Tiptree brand (affiliate link).
Red Wine – I use a Merlot or Cabernet Sauvignon.

How to Make

Butterfly your tenderloin. You can always ask your butcher to do it for you, but it’s not that difficult. I’ve linked a demo by Paula Deen in the recipe tips below.
Sauté the mushrooms and make the stuffing.
PRO-Tip: Spread the stuffing over the center of the beef, leaving a 1-inch border clear.
Tightly roll up the beef, securing it with butcher’s twine every 2 inches.
Place the seam side down on a rack in your roaster and season the exterior.
Insert an oven thermometer and roast as directed. Let rest covered with foil after removing from the oven.
PRO-Tip: Note that the internal temperature will rise about 10° while it rests, so be sure to pull it out before it reaches your desired final temperature.
Make the sauce while the beef rests and serve!

Recipe Tips

It’s become a family tradition to have beef for Christmas. I’ve roasted a prime rib and many beef tenderloins. But adding a filling made this one stand out.

I hadn’t butterflied a tenderloin before, but asking for a center-cut piece helps avoid having to mess with the thinner tail end. Two carefully placed slices allowed me to turn the tenderloin into a flat piece of beef capable of receiving stuffing.
To butterfly a beef tenderloin, place the roast in front of you with one of the cut surfaces facing you. You’ll want to make two slices.
This Paula Deen Post will demonstrate the technique if my description leaves you befuddled. You can always ask your butcher to do this for you.
You’ll be making 2 slices lengthwise, one lower one from the left side, then one higher one from the right side. Eyeball about a third of the way up from the bottom as that’s where your first slice will start. Cut lengthwise almost all the way through, stopping approximately ½-inch from the edge. Then on the other side, eyeball about two-thirds of the way up. Slice lengthwise again, stopping when you’re about ½-inch from the opposite edge. When you open up these slices, you’ll have a relatively flat piece of tenderloin. Use a meat mallet to gently pound out any major lumps and bumps.
I butterflied and stuffed the roast early in the day.
Then bring it out of the refrigerator while the oven is preheating to allow the beef to warm up slightly. This helps the meat cook more evenly. About 30 minutes will do.
It is then roasted and sliced into thick pinwheels.
PRO-Tip: Make sure to check the internal temperature while roasting. If you love rare beef, there’s nothing worse than overcooking, especially with an expensive cut like beef tenderloin.
PRO-Tip: Cover with foil and let it rest for 15-20 minutes before cutting. This helps the juices in the meat redistribute.
My family inhaled this spectacular beef, though the picky hubby needed to know exactly what was in the filling. I think he spotted a mushroom slice and worried about other offending ingredients I might have snuck in.

Though the hubby loved this, he used his own special sauce made by Heinz. I’d recommend the red wine sauce I shared with the recipe as it complemented the beef magnificently.

File this stuffed beef tenderloin recipe away for the next birthday, Valentine’s Day, Father’s Day, or whenever you want to treat someone to a special meal. I highly recommend buying the best beef available.

Internal Temperatures for Beef

Note: You’ll want to pull your beef from the oven before it reaches your desired temperature. There is cooking term called “carryover cooking time,” which means that the beef will continue cooking even after it’s pulled out of the oven. The hotter exterior of your roast will radiate its heat internally and can add up to 10° to the internal temperature as it rests.

So use a Meat Thermometer (affiliate link to what I use) and pull your beef out about 10 degrees less than your desired final temperature. Cover it with foil and then recheck the temperature before slicing. It should reach your desired temperature, but you can always return it to the oven for a few more minutes if needed.

Here are some helpful goal temperatures from the Certified Angus Beef website:

Rare – Cool red center. 125° F 52 ° C.
Medium Rare – Warm red center. 135° F 57 ° C.
Medium – Warm pink center. 145° F 63 ° C.
Medium Well – Slightly pink center. 150° F 66 ° C.
Well Done – Little or no pink. 160° F 71 ° C.

Gorgonzola and Mushroom Stuffed Beef Tenderloin on a dinner plate with carrots and mashed potatoes.

Serving Suggestions

Here are some side dishes and salad recipes that would pair nicely with this beef tenderloin recipe.