Spinach-Stuffed Beef Tenderloin
I made this many years ago for a dinner party. It was a new experience and at the time seemed like a little bit of work. I remember it was very good and I don't think it would seem as complicated now. I've grown some in my cooking skills : )
- 1/2 lb. fresh mushrooms, chopped
- 4 green onions, sliced
- 2 TBS. olive or canola oil, divided
- 2 garlic cloves, minced, divided
- 2 pkgs. (10 oz. ) each fresh spinach leaves
- 1 tsp. salt, divided
- 1/8-1/4 tsp. cayenne pepper
- 1 whole beef tenderloin (about 3 1/2 lb.) trimmed
- 1/4 tsp. onion powder
- 1/4 tsp. coarsely ground pepper
1. Saute mushrooms, and onions in 1 TBS. oil for 2 min. Add half of garlic; cook until mushrooms are tender. Add spinach, 1/2 tsp. salt and cayenne. Cook until spinach is wilted. Remove from the heat; set aside.
2. Cut a lengthwise slit down the center of tenderloin to with 3/4 " of bottom. Open so that meat lies flat. Spread the spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string.
3. Rub remaining oil over beef. Combine onion powder, pepper and remaining garlic and salt. Rub on beef.
4. Place in shall roasting pan. Bake uncovered at 425 for 40-55 min. or until thermometer reaches desired doneness.
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