Spinach-Stuffed Beef Tenderloin

By kjs1010

Ingredients

• 1/2 pound fresh mushrooms, chopped
• 4 green onions, sliced
• 2 Tbs olive or canola oil, divided
• 2 garlic cloves, minced, divided
• 2 packages (10 oz each) fresh spinach leaves
• 1 tsp salt, divided
• 1/8-1/4 tsp cayenne pepper
• 1 whole beef tenderloin (about 3 1/3 pounds),trimmed
• 1/4 tsp onion powder
• 1/4 tsp pepper

Details

Servings 12

Preparation

Step 1

In a large nonstick skillet, saute mushrooms and onions in 1 Tbs oil for 2 minutes. Add half of the garlic; cook until mushrooms are tender. Add spinach, 1/2 tsp salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.

Cut a lengthwise slit down the center of tenderloin to within 3/4 inch of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper, remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425 for 40-55 minutes or until a thermoneter reaches desired doneness (for rare-140, medium-160 well-done-170). Let stand for 10 minutes. Remove string before slicing.