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Gorgonzola and Mushroom-Stuffed Beef Tenderloin with Red Wine Au Jus

DIRECTIONS

Preheat oven to 425°F. To prepare the tenderloin for stuffing, roll-cut the beef into a ½-inch thick flat surface. (This process is similar to unrolling a roll of paper towels.) Place your tenderloin on a cutting board with the short end of the tenderloin closest to you. With a very sharp knife, slice into the tenderloin's long side, slicing parallel to the cutting board, about ½ inch from the board. As you cut, continue to slowly unroll the roast. Continue to slice and unroll until you have sliced it through to the center. Once the roast is fully unraveled, you are ready to top it with the stuffing.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add mushrooms, green onions and garlic; cook, stirring frequently, for 5 to 6 minutes, or until mushrooms are tender and their liquid has evaporated from the skillet. Cool mushroom mixture for 5 minutes. Transfer mushroom mixture to a large bowl. Add bread crumbs, cheese, parsley, thyme and cayenne; toss to combine.
Sprinkle stuffing mixture over beef to within 1 inch of edges. Press stuffing gently into beef. Beginning on the long side, roll beef tightly into a spiral. Secure tightly with kitchen string at 2-inch intervals. Transfer beef, seam-side down, to a shallow roasting pan. Brush beef with remaining tablespoon of olive oil and sprinkle with salt.
Roast beef in preheated oven for 40 to 45 minutes, or until an instant-read thermometer inserted into the center reads 140°F. Remove beef from oven; transfer to a clean platter, cover loosely with foil and let stand for 15 minutes before carving. Measure 3 tablespoons of beef drippings from the roasting pan; transfer drippings to a small saucepan.
While beef stands, stir 3 tablespoons flour into the reserved beef drippings. Cook mixture, while stirring, over medium heat for 3 minutes. Slowly add red wine, whisking constantly. Add beef broth, increase heat to medium high, and cook, stirring occasionally, until mixture is reduced by about one third and is of sauce-like consistency.
Carve beef crosswise into 8 portions; place on serving plates and ladle with red wine sauce.
Per serving: 414 cal., 22 g fat (12 g sat. fat), 166 mg chol., 320 mg sodium, 4 g carbo., 0 g fiber, 50 g pro.