Spinach-Stuffed Beef Tenderloin

Recipe by jonesies
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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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