Recipe by jonesies
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
Top Review by Chef Greg in Montgomery, AL
Very good recipe and not too hard to make. The blue cheese was too pungent when I made it the first time, so the next time I used shredded swiss instead of the blue cheese and my guests loved it.
- 1⁄2 lb mushroom, sliced
- 4 garlic cloves, minced
- 1 (6 ounce) package Baby Spinach (fresh, chopped)
- 4 ounces blue cheese, crumbled
- 2 lbs beef tenderloin
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon pepper, divided
Directions See How It's Made
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.