Spinach-Stuffed Beef Tenderloin Recipe

Ingredients

• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 package (6 ounces) fresh baby spinach, chopped
• 1 cup (4 ounces) crumbled blue cheese
• 1 beef tenderloin roast (2 pounds)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided

Directions

• In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook and stir for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5-10 minutes before slicing. Yield: 8 servings.

Spinach-Stuffed Beef Tenderloin published in Light & Tasty February/March 2005, p37