Beef Tenderloin Roll

By ezunich

Ingredients

• 1 4 lb-Beef Tenderloin (completely trimmed)
• 4 strips bacon
• 1 bunch spinach, washed and dried
• 2 tbsp Dijon mustard
• 2 tbsp brandy
• salt and pepper to taste
• 1 tbsp olive oil

Preparation

Step 1

To make a flat 3/4 inch thick piece of beef, butterfly tenderloin by cutting from top to bottom, through center to within 3/4 inch of bottom. Open like a book and press to flatten.
Cut horizontally, starting at the center of each half to within 3/4 inch of each side. open and flatten tenderloin slightly with a meat pounder so that the whole piece is about the same thickness. Preheat oven to 425°. In a large skillet over medium heat, saute diced bacon until crisp. Add spinach and cook until wilted. Season with salt and pepper.
Place spinach-bacon mixture tenderloin. Tie with kitchen twine to fasten. In a small bowl, mix together mustard and brandy. Rub over tenderloin. Brush a heavy roasting pan with olive oil and set tenderloin, seam side down, in roaster. Roast tenderloin to an internal temperature of 140° - about 40 minutes. Allow to rest for 15 minutes before slicing. Slice into 6 pieces across the grain.