Spinach & Mushroom Stuffed Tenderloin

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Spinach & Mushroom Stuffed Tenderloin
Spinach & Mushroom Stuffed Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 10

    Servings

  • -------Mushroom Stuffing------

  • 4

    Tbsp Butter (Or Margarine)

  • 1

    Lb Mushrooms, Coarsely Chopped

  • 2

    Tbsp Dry Vermouth

  • 1

    Pkg Frozen Chopped Spinach (10 Oz) Thawed &, Squeezed Dry

  • 2

    Tbsp Parmesan Cheese, Grated

  • 2

    Tbsp Plain Bread Crumbs

  • 1

    Tsp Thyme

  • 1/4

    Tsp Black Pepper

  • 1/4

    Tsp Salt

  • Ten

    ------Tenderloin------

  • 2

    Tsp Thyme

  • 1

    Tsp Salt

  • 1

    Tsp Black Pepper

  • 4 1/2

    Lb Whole Beef Tenderloin

  • 3

    Tbsp Butter (Or Margarine)

  • 1/4

    Cup Bread Crumbs

  • 2

    Tbsp Vermouth

  • 1

    Can Chicken Broth (13 Fl)

  • 1/2

    Lb Mushrooms, Sliced

  • 2

    Tbsp Flour

Directions

Stuffing (prepare it first and set it aside): In a 12 inch skillet, heat butter over med-high heat and add mushrooms. Cook until golden and liquid evaporates, 12-15 minutes. Stir in vermouth and cook another minute. Remove skillet from heat and stir in the spinach, cheese bread crumbs and spices. Tenderloin: Preheat oven to 425. In a cup, mix the thyme, salt and pepper and rub evenly over the tenderloin. With a sharp knife, cut a 1 1/2 inch deep slit in the tenderloin 2 inches from each end. Spoon the stuffing mixture into the slit and tie the tenderloin closed using string at 2 inch intervals. Roast for 30 minutes. Meanwhile in a small saucepan, melt 1 tablespoon butter over low heat, then remove pan from heat and stir in the breadcrumbs. Sprinkle the breadcrumb mixture over the tenderloin and roast 10-15 minutes longer or until internal temp reaches 145 (med-rare). Transfer to a platter and let rest. While resting, prepare the mushroom gravy. Add vermouth and 1/2 cup chicken broth to the roasting pan and stir over low heat until the browned bits are loosened. Skim off the fat and add the remaining chicken stock. In a separate pan, heat remaining butter over med-high heat, add mushrooms and cook until golden and liquid evaporates, about 12 minutes. Stir in flour. Gradually stir in the meat juice mixture and cook, stirring constantly, until the gravy boils and thickens slightly. To serve: Remove string, cut tenderloin into slices and garnish with thyme sprigs (optional). Serve with mushroom gravy. Per serving: 808 cal (69% from fat, 27% from protein, 4% from carb); 54 g protein; 62 g tot fat; 26 g sat fat; 25 g mono fat; 7 g carb; 2 g fiber; 97 mg calcium; 8 mg iron; 807 mg sodium; 199 mg cholesterol

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