Beef Tenderloin with Garlic, Mushrooms, and Spinach
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 8-10
Ingredients
- 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
- 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.
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