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Spinach-Stuffed Beef Tenderloin Recipe

Spinach-Stuffed Beef Tenderloin Recipe photo by Taste of Home

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Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.

This recipe is:

Healthy

Diabetic Friendly

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Spinach-Stuffed Beef Tenderloin Recipe

Prep:30 min. Bake: 40 min. + standing

Yield: 12 Servings

30 40 70

Ingredients

1/2 pound fresh mushrooms, chopped
4 green onions, sliced
2 tablespoons 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 until mushrooms are tender. Add half of the garlic; cook 1 minute longer. 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, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Remove string before slicing. Yield: 12 servings.

Nutritional Analysis: One serving (4 ounces stuffed beef) equals 242 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Spinach-Stuffed Beef Tenderloin

Spinach-Stuffed Beef Tenderloin

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Reviewed on Jul. 05, 2012 by ConnieK

OMG!!!! Too bad rating only goes to 5 stars, I'd give this 10 stars. I made the recipe exactly as written and it came out perfect. Too bad tenderloin is so expensive. I'd make this every week if I could afford to.

Reviewed on Mar. 07, 2011 by 555444

What a great dish. Cooked meat rare and the tenderloin just melted in your mouth.Thank you for such a great dish. Tenderloin is my husbands favorite cut of meat needless to say he went back for seconds. I will be making this dish again SOON!!!!!

Reviewed on Aug. 28, 2010 by rchlirlnd

Tried with pork instead, since that was what was in the freezer. Turned out really well - flavor of the meat by itself was wonderful and was so juicy. I wouldn't say it was easy like the description says, but then again I have a 5 month old and a hubby who likes to "help". The one thing I would add is maybe Parmesan or Feta cheese. Definitely try with pork tenderloin!

Reviewed on Mar. 17, 2010 by alexismd

This recipe was just OK. Flavor was there, but meat was too tough. Seems better to cook at a much lower temperature for a long period of time and bake in juices instead of on a rack to achieve desired tenderness.

Reviewed on Dec. 28, 2007 by gotchanow

seems too long to 'bake' for such a fine piece of beef...too well done for me