Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
- 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 beef tenderloin roast (3-1/2 pounds)
- 1/4 teaspoon onion powder
- 1/4 teaspoon coarsely ground pepper
- In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. 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, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. Remove string before slicing. Yield: 12 servings.
Originally published as Spinach-Stuffed Beef Tenderloin in Light & Tasty December/January 2002, p16
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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