Tenderloin Stuffed With Garlic Cheese With Red Wine Sauce


  1. Preheat oven to 350°F. Using a thin bladed knife, make a lengthwise cut at the center of the meat then season with salt and pepper. Heat butter in a pan and brown the meat all over.
  2. Combine stuffing ingredients and roll in plastic wrap. Secure ends by tying a knot.
  3. Stuff seared meat by cutting one end of rolled stuffing then gently squeezing out into the meat.
  4. Wrap in aluminium foil and roast in oven for about 8 to 10 minutes for medium doneness.
  5. Let stand for 10 minutes before slicing. Serve with red wine sauce.


  1. Heat butter in a pan and sauté garlic and onions. Add bacon and sauté for 2 minutes. Add the vegetables, broth and red wine and simmer for about 1 hour over low heat. Add the flour mixture, while continuously stirring and simmer for another 30 minutes. Season with salt and pepper.