Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

INGREDIENTS

center-cut beef tenderloin* (2 1/2 to 3 lbs.), fat trimmed

1/2 cup

plain dried bread crumbs

12 oz

gorgonzola cheese, at room temperature, divided

5 tbsp

chopped flat-leaf parsley, divided

1 1/2 tbsp

chopped chives, divided

1 1/2 tsp

chopped fresh thyme, divided

About 1/2 tsp. kosher salt

About 1/2 tsp. pepper

3/4 lb

thinly sliced bacon

bottle (750 ml.) reserve or fino port (not tawny or ruby)

shallot, chopped

2 tbsp

butter

2 1/2 tsp

flour