- 1 2 1/2 lb.beef tenderloin
- 1 clove minced garlic
- 4 oz (3C) chopped spinach
- 1/4 C softened butter
- 1 beaten egg
- 3/4 C bread crumbs
- 1 instant beef bouillon
- 1/2 C dry sherry
Preheat oven to 400
Make a double butterfly cut in meat to make 14x8 rectangle.
Mix butter & garlic; spread over meat.
Mix egg, spinach & bread crumbs & spoon over meat.
Roll up jelly-roll style, beginning from long side. Tie with string.
Place seam side down on rack in roasting pan
Sprinkle with salt. Insert thermometer. Roast, uncovered, 40 min.
Remove meat from pan, reserving drippings.
Add bouillon & sherry to drippings, Heat thru & serve as sauce for meat.