Tenderloin Spinach Spirals Recipe

Tenderloin Spinach Spirals Recipe photo by Taste of Home

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Here's an elegant make-ahead dish that always gets compliments. It's nice for a summer buffet when grilling for a crowd just doesn't fit the bill. -Marlene Muckenhirn Delano, Minnesota

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Tenderloin Spinach Spirals Recipe

Prep: 20 min. Bake: 45 min. + chilling

Yield: 24 Servings

20 45 65

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded cheddar cheese
1/2 cup raisins, coarsely chopped
1/2 cup egg substitute
1/4 cup beef broth
1/4 cup chopped green onions
2 teaspoons salt
2 garlic cloves, minced
1/4 teaspoon pepper
2 beef tenderloin roasts (2-1/2 to 3 pounds each)
2 tablespoons olive oil

Directions

In a large, bowl, combine the first nine ingredients. Set aside.
Cut each tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string.
Place seam side down on a greased rack in a shallow roasting pan; brush with oil. Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices. Yield: 24 servings.

Originally published as Tenderloin Spinach Spirals in Taste of Home August/September 2004, p40