Spinach-Stuffed Beef Tenderloin Recipe

Ingredients

• 1/2 pound fresh mushrooms, chopped
• 4 green onions, sliced
• 2 tablespoons Crisco® Pure Olive Oil, divided
• 2 garlic cloves, minced, divided
• 2 packages (10 ounces each) fresh spinach leaves
• 1 teaspoon salt, divided
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 beef tenderloin roast (3-1/2 pounds)
• 1/4 teaspoon onion powder
• 1/4 teaspoon coarsely ground pepper

Directions

• In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil for 2 minutes. Add half of the garlic; cook until mushrooms are tender. Add spinach, 1/2 teaspoon 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 in. 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 and 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 meat thermometer reaches desired doneness (for medium-rare, meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Remove string before slicing. Yield: 12 servings.

Spinach-Stuffed Beef Tenderloin published in Light & Tasty December/January 2002, p16