Beef Tenderloin 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 Merlot Sauce 1/2 cup currant jelly 1/2 cup Merlot, Zinfandel or nonalcoholic red wine 1/4 cup Progresso® beef flavored broth (from 32-oz carton) 1 tablespoon butter or margarine 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. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine. 3. 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. 4. 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.) 5. 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. Remove string from beef before carving. Serve beef with sauce.

Beef 1 beef tenderloin roast (3 lb) 1/3 cup red wine vinegar 1/3 cup olive or vegetable oil 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes 1/2 teaspoon freshly ground pepper 2 cloves garlic, finely chopped Merlot Sauce 1 cup currant jelly 1 cup Merlot, Zinfandel or nonalcoholic red wine 1/2 cup Progresso® beef flavored broth (from 32-oz carton) 2 tablespoons butter or margarine Directions: 1. In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade. 2. Heat oven to 425?F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef. 3. Roast uncovered 40 to 45 minutes or until thermometer reads 140?F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145?F. (Temperature will continue to rise about 5?F and beef will be easier to carve as juices set up.) 4. In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.