- 8
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Ingredients
- 2 1/2 lbs. beef tenderloin
- 1 clove minced garlic
- 4 oz. chopped spinach
- 1/4 C softened butter
- 3/4 C breadcrumbs
- 1 beaten egg
Preparation
Step 1
Make a double butterfly cut in meat to make 14 X 8 rectangle. Mix butter, garlic & spread all over. Mix spinach, breadcrumbs & egg. Spoon mixture over meat. Roll up jelly-roll style, beginning from long end. Tie with string. Place seam side down on rack in roasting pan. Sprinkle with salt. Insert thermometer; roast, uncovered, at 400 for 40 min. Remove meat from pan, reserving drippings. Add 1 tsp beef bouillon, 1/2 C sherry to drippings for sauce, adding water as needed.
Cal. 451.3