Spinach-Stuffed Beef Tenderloin Recipe
Spinach-Stuffed Beef Tenderloin Recipe photo by Taste of Home
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Spinach-Stuffed Beef Tenderloin Recipe

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Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
TOTAL TIME: Prep:30 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep:30 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

4 ounce-weight: 241 calories, 12g fat (4g saturated fat), 83mg cholesterol, 298mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.


  1. 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.
  2. 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.
  3. 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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ConnieK User ID: 282614 34059
Reviewed Jul. 5, 2012

"OMG!!!! Too bad rating only goes to 5 stars, I'd give this 10 stars. I made the recipe exactly as written and it came out perfect. Too bad tenderloin is so expensive. I'd make this every week if I could afford to."

555444 User ID: 4692005 58002
Reviewed Mar. 7, 2011

"What a great dish. Cooked meat rare and the tenderloin just melted in your mouth.Thank you for such a great dish. Tenderloin is my husbands favorite cut of meat needless to say he went back for seconds. I will be making this dish again SOON!!!!!"

rchlirlnd User ID: 3259693 34058
Reviewed Aug. 28, 2010

"Tried with pork instead, since that was what was in the freezer. Turned out really well - flavor of the meat by itself was wonderful and was so juicy. I wouldn't say it was easy like the description says, but then again I have a 5 month old and a hubby who likes to "help". The one thing I would add is maybe Parmesan or Feta cheese. Definitely try with pork tenderloin!"

alexismd User ID: 4533558 57884
Reviewed Mar. 17, 2010

"This recipe was just OK. Flavor was there, but meat was too tough. Seems better to cook at a much lower temperature for a long period of time and bake in juices instead of on a rack to achieve desired tenderness."

gotchanow User ID: 1613544 41392
Reviewed Dec. 28, 2007

"seems too long to 'bake' for such a fine piece of beef...too well done for me"

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