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.

Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 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

Directions

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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