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