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Spinach-Stuffed Beef Tenderloin

 Spinach-Stuffed Beef Tenderloin
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
12 ServingsPrep:30 min. Bake: 40 min. + standing


  • 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

2 of 2

Spinach-Stuffed Beef Tenderloin (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving (4 ounces stuffed beef) equals 242 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.