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Spinach-Stuffed Beef Tenderloin

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

In a large nonstick skillet, saute mushrooms and onions in 1
tablespoon oil for 2 minutes. Add half of the garlic; cook until

Printed from tasteofhome.com Jul 5, 2008

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Spinach-Stuffed Beef Tenderloin cont.

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.