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Tenderloin Spinach Spirals


MARLENE MUCKENHIRN • Delano, Minnesota
Here’s an elegant make-ahead dish that always gets
compliments. It’s nice for a summer buffet when grilling
for a crowd just doesn’t fit the bill.

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  • 2 packages (10 ounces each) frozen chopped spinach,
  • thawed and squeezed dry
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup raisins, coarsely chopped
  • 1/2 cup egg substitute
  • 1/4 cup beef broth
  • 1/4 cup chopped green onions
  • 2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 2 whole beef tenderloins (2-1/2 to 3 ounces each)
  • 2 tablespoons olive oil


Servings 24


Step 1

1. In a large, bowl, combine the first nine ingredients. Set aside.

2. Cut each tenderloin horizontally from the long side to
within 1/2 in. of opposite side. Open so meat lies flat; cover
with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string.

3. Place seam side down on a greased rack in a shallow
roasting pan; brush with oil. Bake, uncovered, at 425° for
45-60 minutes or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145°;
medium, 160°; well-done, 170°). Let stand for 10 minutes.

4. Cover and refrigerate until chilled. Discard kitchen string;
cut into 1/2-in. slices.

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