Mushroon-spinach stuffed beef tenderloin

By zeenieme

make up to one day ahead

Ingredients

• 1 tablespoon butter or stick margarine
• 3 cups sliced shiitake or button mushrooms caps (about 6 ounces mushrooms)
• 1/2 cup chopped shallots
• 2 tablespoons brandy
• 1 teaspoon olive oil
• 8 cups torn spinach
• 1 garlic clove, minced
• 1 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• 1 (4-pound) trimmed beef tenderloin
• 1 teaspoon olive oil
• Cooking spray

Details

Servings 15

Preparation

Step 1

1. Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots; saute for 4 minutes. Add brandy; cook for 30 seconds or until liquid evaporates. Spoon mixture into a large bowl; set aside.

2. Heat 1 teaspoon oil in pan over medium heat. Add spinach and garlic; saute 30 seconds or until spinach wilts. Place spinach mixture in a colander, pressing with the back of a spoon until barely moist. Add spinach mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to mushroom mixture; stir well.

3. Trim fat from tenderloin. To butterfly tenderloin, slice lengthwise, cutting to, but not through, the other side. Open halves, laying the tenderloin flat. Slice each half lengthwise, cutting to, but not through, other side, and open flat. Place heavy-duty plastic wrap over tenderloin; flatten to an even thickness using a meat mallet or rolling pin. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over tenderloin. Spread spinach mixture down center of tenderloin to within 1/2 inch of sides; fold over 3 or 4 inches of small end. Roll up tenderloin jelly-roll fashion, starting with the short side. Secure at 2 inch intervals with heavy string. Brush 1 teaspoon olive oil over tenderloin; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place tenderloin on a broiler pan coated with cooking spray; cover and chill.

4. To serve, preheat oven to 500 degrees

5. Insert meat thermometer into thicket portion of tenderloin. Bake at 500 degrees for 35 minutes or until the thermometer registers 145 degrees (medium-rare) or 160 degrees (medium). Place tenderloin on a large serving platter; let stand for 10 minutes before slicing. Serve warm or chilled.

Note: The tenderloin slices are prettiest and easiest to cut when you serve this dish chilled. Cut just before serving to retain natural juices.