Wrapped Tenderloin With Gorgonzola-Mushroom Gravy

• 2 tablespoons olive oil
• 2 (4 ounce) beef tenderloin steaks, about 1-inch thick and
• 12 teaspoon McCormick's Montreal Brand steak seasoning
• 4 pillsbury perfect portions refrigerated buttermilk biscuits (2 twin-packs from 21oz pkg)
• 1 egg yolk
• 1 tablespoon water
• 1 cup crumbled gorgonzola (4 oz)
• 18 teaspoon fresh ground black pepper
• 12 cup whipping cream
• 12 teaspoon Worcestershire sauce
• 4 12 ounces drained & sliced mushrooms
• 1 12 teaspoons fresh parsley

1. Heat oven to 400F.
2. In 8" skillet, heat oil over medium-high heat.
3. Pat steaks dry with paper towel; sprinkle both sides with steak seasoning.
4. Add steaks to skillet; cook 1 to 2 minutes on each side or until browned.
5. Remove steaks from skillet; place on plate.
6. Spray cookie sheet or 13x9-inch baking dish with cooking spray.
7. On cooking surface, roll or press 2 of the biscuits into 5-6" rounds.
8. Place 1 steak on center of each flattened biscuit.
9. Press remaining 2 biscuits into 5-6" rounds; place over steaks.
10. Flute or crimp edges with fork to seal.
11. In small bowl, beat egg yolk and water with fork until blended; brush over top biscuits.
12. Bake 14-18 minutes or until golden brown.
13. Meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and Worcestershire sauce.
14. Heat to boiling.
15. Reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted.
16. Stir in mushrooms.
17. Keep warm over low heat.
18. Sprinkle half of mushroom gravy over each wrapped steak; sprinkle with parsley.

olive oil, beef tenderloin, buttermilk, egg yolk, water, gorgonzola, ground black pepper, whipping cream, worcestershire sauce, mushrooms, parsley

Taken from www.food.com/recipe/wrapped-tenderloin-with-gorgonzola-mushroom-gravy-155398 (may not work)