Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce | Blau's Saukville Meats - Family-Owned and

Ingredients

• 1 Center-cut beef tenderloin* (2 1/2 to 3 lbs.), fat trimmed
• ½ cup Plain dried bread crumbs
• 12 oz Gorgonzola cheese, at room temperature, divided
• 5 tbsp Chopped flat-leaf parsley, divided
• 1 ½ tbsp Chopped chives, divided
• 1 ½ tsp Chopped fresh thyme, divided
• ½ tsp Kosher salt and Pepper (to taste)
• ¾ lb Sliced bacon, thinly sliced
• 1 Bottle (750 ml.) reserve or Fino Port (not Tawny or Ruby)
• 1 Shallot, chopped
• 2 tbsp Butter
• 2 ½ tsp Flour