Beef Tenderloin Supreme

By Jan

35-45 slices

Ingredients

• 2 (2/12 to 3 pound) beef tenderloins
• 2 (10-ounce) packages frozen chopped spinach, thawed, squeezed dry
• 1 (8-ounce) package shredded sharp cheddar cheese
• 1/4 cup red wine
• 1/2 cup golden raisins, corasely chopped
• 2 eggs, slightly beaten
• 1 tsp minced garlic
• 1/4 cup finely chopped shallots
• 2 tsp salt
• 1/4 tsp pepper
• vegetable oil
• 1/2 tsp pepper melange
• leafy greens

Preparation

Step 1

Heat oven to 425. Make a lengthwise cut down center of each tenderloin, cutting to within 1/2 inch of other side. Pound meat with meat mallet to flatten into rough rectangles about 8 inches wide. Combine spinach, cheese, wine, raisins, eggs, garlic, shallots, salt and pepper. Spread half of mixture evenly over each piece of meat to 1/2 inch of lengthwise edges. Starting with long side, roll up meat jelly roll fashion; tie with string at 1 inch intervals. Brush entire surface of meat with oil. Sprinkle tops of roasts with pepper melange. Arrange roasts several inches apart on rack in shallow roasting or broiler pan. Roast to an internal temperature of 145 to 150. (40-45 minutes). Cool slightly; refrigerate, covered, several hours or overnight.

To serve: Remove strings; carve crosswise into 3/8 inch slices. Arrange sliced on lettuce-lined serving platter. Serve cold.