Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
INGREDIENTS
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1 center-cut beef tenderloin* (2 1/2 to 3 lbs.), fat trimmed
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1/2 cup plain dried bread crumbs
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12 ounces gorgonzola cheese, at room temperature, divided
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5 tablespoons chopped flat-leaf parsley, divided
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1 1/2 tablespoons chopped chives, divided
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1 1/2 teaspoons chopped fresh thyme, divided
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About 1/2 tsp. kosher salt
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About 1/2 tsp. pepper
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3/4 pound thinly sliced bacon
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1 bottle (750 ml.) reserve or fino port (not tawny or ruby)
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1 shallot, chopped
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2 tablespoons butter
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2 1/2 teaspoons flour
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