Nutrition Facts

  • One serving:
  • (4 ounces stuffed beef)
  • Calories:
  • 241
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 83 mg
  • Sodium:
  • 298 mg
  • Carbohydrate:
  • 3 g
  • Fiber:
  • 2 g
  • Protein:
  • 30 g
  • Diabetic Exch:
  • 3 lean meat, 1 vegetable, 1 fat.

Spinach-Stuffed Beef Tenderloin

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

SERVINGS

12

CATEGORY

Lower Fat

METHOD

Baked

PREP

30 min.

COOK

40 min.

TOTAL

70 min.

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 whole beef tenderloin (about 3-1/2 pounds), trimmed
  • 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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008