Spinach, Red Pepper, and Sausage Stuffed Fillet of Beef

By KDCooks

Ingredients

• 2 tablespoons unsalted butter
• 4 ounces Italian sausage, crumbled
• 1 medium onion, sliced
• 1 red pepper, cut into 1/2-inch strips
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 ounces fresh spinach
• 2 TBS+ light cream cheese
• 1/4 cup fine dry bread crumbs
• 1 (3 pound) beef tenderloin

Details

Servings 4

Preparation

Step 1

In a large skillet over medium-high heat, melt the butter and add the sausage. Cook until browned, about 5 minutes. Reduce the heat to medium and add the onion, red pepper, salt and pepper and cook, stirring occasionally, until vegetables are lightly caramelized, about 8 minutes.

Add spinach and continue to cook until wilted, 2 to 3 minutes.

Add sausage mixture to food processor, add cream cheese, bread crumbs, rough chop.

Using a knife, gently make a hole through the middle of the tenderloin down its entire length, beginning at both ends by making cuts into the flesh using the knife, and then using the steel pole to further lengthen and widen the hole until it runs the length of the tenderloin and is wide enough for stuffing, about 1 1/2 to 2 inches wide.

Preheat the oven to 450 degrees F.

Using your fingers or pastry bag, carefully stuff as much of the stuffing as possible into the cavity. ny small amount of leftover stuffing

Using butcher's twine, tie the fillet every 3 inches with butchers twine to help the fillet hold its shape. Roast on a large baking sheet until browned on the outside, about 10 to 15 minutes. Reduce the heat to 350 degrees F and continue to cook 20 minutes longer for medium rare. Remove from the oven and set aside on a cooling rack to rest for 15 minutes before carving.

When ready to serve, remove the butcher's twine and discard. Cut the fillet into thick slices and serve immediately.