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Spinach-Stuffed Beef Tenderloin
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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 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
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |