Recipe by Terri F.
This one will really impress your dinner guests!
Top Review by GSCook
I'm going to give this 5 stars for ease and for the deliciousness of the stuffing. I needed to put a lot more salt on the meat than I did, and I didn't salt the stuffing at all and it needed it. But that's my fault. I also used a smallish end of a tenderloin and the thickness was not consistent, which made stuffing difficult (also my fault). I would have been completely lost without the string. I was only able to get about 2/3 of the stuffing in the tenderloin and decided that I would spoon the remaining 1/3 on when I served it. Unfortunately that idea really didn't work out well since I started picking at the mushrooms (I used baby portabellos) while cooking my sides and ended up sitting down with a fork and polishing off the whole thing. Dang that was good. I used a golden cream sherry which was absolutely perfect, baby bellos, a vidallia onion and fresh spinach. The only thing I was out of was garlic (can you believe it) so I used some "fresh minced garlic" from a jar (5 teaspoons). That seemed to work just fine. I roasted my little treasure for exactly 30 minutes (after searing) and it was perfect! The meat came out medium rare. I think if I had used a larger piece of meat it would have been more on the rare side (which I prefer) but my family thought it was exactly right. So, I would recommend keeping a close eye on the meat's temp to prevet it from over-cooking. I will definitely make this again... I might just make the stuffing as a side dish! It was awesome!!
- 2 tablespoons olive oil, divided
- 5 cloves garlic, peeled and minced
- 1 onion, finely chopped
- 10 ounces fresh mushrooms, sliced
- 1 lb Baby Spinach, washed
- 1⁄4 cup dry sherry
- salt, to taste
- pepper, freshly ground,to taste
- 3 -4 lbs beef tenderloin, trimmed and butterflied
Directions See How It's Made
- Heat 1 tbsp.
- olive oil in large skillet.
- Add garlic and onion, and saute until softened.
- Add mushrooms, saute until lightly browned, stirring occasionally.
- Add spinach and sherry, and saute until spinach is wilted.
- Salt and pepper to taste.
- Season beef tenderloin on all sides with salt and pepper.
- Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
- Use butcher's string to tie the halves together and secure the filling.
- Heat remaining olive oil in large skillet.
- Sear tenderloin on all sides until browned.
- Heat oven to 425 degrees F.
- Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
- Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
- Cut into 1/2 inch slices to serve.