This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
- 1/2 pound sliced fresh mushrooms
- 4 garlic cloves, minced
- 1 package (6 ounces) fresh baby spinach, chopped
- 1 cup (4 ounces) crumbled blue cheese
- 1 beef tenderloin roast (2 pounds)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges.
- Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5-10 minutes before slicing. Yield: 8 servings.
Originally published as Spinach-Stuffed Beef Tenderloin in Light & Tasty February/March 2005, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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