2006 Mushroom-Stuffed Beef Tenderloin

By boandozzy

5 ounces stuffed cooked beef equals 238 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 417 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein.

Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as Spinach-Stuffed Beef Tenderloin in Light & Tasty February/March 2005, p37

Ingredients

• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 package (6 ounces) fresh baby spinach, chopped
• 1 cup (4 ounces) crumbled blue cheese
• 1 beef tenderloin roast (2 pounds)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges.

Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.

Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5-10 minutes before slicing. Yield: 8 servings.