TENDERLOIN STUFFED WITH GARLIC CHEESE WITH RED WINE SAUCE

Ingredients:

1	kg	MONTEREY BEEF TENDERLOIN
1	tsp	iodized fine salt
1/8	tsp	pepper
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED

100	grams	MAGNOLIA CREAM CHEESE
1/2	cup	sour cream
1	slice	bread, crust removed then diced
1-1/2	tsp	minced garlic
1/8	tsp	pepper
2	tsp	chopped basil leaves

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	minced garlic
1	pc	medium onion, diced
1 (250 grams)	pack	PUREFOODS CLASSIC HONEYCURED BACON, chopped
1	stalk	celery, diced
1	pc	leek, coarsely chopped
1	pc	bay leaf (laurel)
1	tsp	whole peppercorns
1	pc	small carrot, diced
6	cups	beef broth
1/2	cup	red wine (optional)
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR, mixed with 1/4 cup water
		iodized fine salt and pepper to taste

Procedure:

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.
Combine stuffing ingredients and roll in plastic wrap. Secure ends by tying a knot.
Stuff seared meat by cutting one end of rolled stuffing then gently squeezing out into the meat.
Wrap in aluminium foil and roast in oven for about 8 to 10 minutes for medium doneness.
Let stand for 10 minutes before slicing. Serve with red wine sauce.

RED WINE SAUCE:

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.

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