SPINACH-STUFFED BEEF TENDERLOIN

By jarren

Ingredients

• 1 3 1/2-to 4-lb. center-cut beef tenderloin roast
• 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 1/2 cup roasted red sweet peppers, drained and chopped
• 3 cloves garlic, minced
• 1 tsp. fennel seeds
• 1/2 tsp. salt
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. black pepper
• 1 egg, lightly beaten
• 3 cups shredded Swiss cheese
• Cracked black pepper

Details

Servings 8
Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 425°F. Trim fat from meat. Make a 3/4-inch-deep lengthwise cut down the center of the meat. Starting at the bottom of the slit, cut horizontally around the meat, keeping the cut 3/4 inch from the outside edge and unrolling the meat as you work. When you finish, you should have a flat piece of meat that is 3/4 inch thick.

For stuffing, in a large bowl combine next seven ingredients (through black pepper). Stir in egg. Add cheese; stir until combined.

Spread stuffing over meat to within 1/2 inch of the edges. Starting from a long side, roll up meat into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle roll with cracked black pepper. Place roll, seam side up, on a rack in a shallow roasting pan.

Roast, uncovered, 40 to 45 minutes for medium rare (140°F). Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5°F during standing.

Remove string. Cut roll into 1/2-inch slices. Serve warm.