For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection.
For more information about how to order a Durham Ranch Bison Tenderloin for your next holiday or family gathering, visit Sierra Meat and Seafood or give them a call (800) 444-5687.
Christmas Stuffed Bison Tenderloin with Gorgonzola Cream Sauce
- 4 pound Durham Ranch bison tenderloin, trimmed
- 12 slices prosciutto
- 2 (8ounce) packages baby portabella mushrooms, chopped
- 4 cups baby spinach
- 2 ounces Gorgonzola cheese, crumbled
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 1/4 teaspoon kosher salt
- Salt and pepper, to taste
- Gorgonzola cream sauce (recipe below)
Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside.
Heat a skillet over medium heat and add butter, 1 tablespoon olive oil and chopped shallots. Sauté shallots until softened. Add mushrooms to skillet and continue to cook until mushrooms brown. Add thyme, salt and balsamic vinegar and stir. Remove mushrooms from heat and place in a bowl. Reheat skillet over low heat and add spinach cooking until spinach becomes wilted. Remove from heat.
Preheat oven to 425 degrees.
Layer sliced prosciutto on the inside of the tenderloin and add the wilted spinach. Spread mushroom mixture evenly over the spinach and then add Gorgonzola cheese crumbles. Carefully roll up the tenderloin and secure with twine. Brush remaining olive oil over the tenderloin and season with salt and pepper. Place tenderloin in a rimmed baking sheet and insert a meat thermometer into the thickest part of the tenderloin.
Bake uncovered 50 minutes or until thermometer reads 130°F. Remove from oven and cover tenderloin loosely with foil. Let rest about 15 minutes or until thermometer reads 140°F. Slice and serve with Gorgonzola cream sauce.
Gorgonzola Cream Sauce
Heat pan over medium heat and melt 1 tablespoon butter. Add 1 chopped shallot and sauté until softened. Reduce heat to low and slowly add 1 pint heavy cream, stirring until cream is reduced and thickens, about 20 minutes. Add 3 ounces Gorgonzola crumbled cheese and stir until sauce is smooth.