Taste of Home
Spinach-Stuffed Beef Tenderloin
TOTAL TIME: Prep:30 min. Bake: 40 min. + standing
YIELD: 12 servings.
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
Ingredients
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1/2 pound fresh mushrooms, chopped
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4 green onions, sliced
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2 tablespoons olive oil, divided
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2 garlic cloves, minced, divided
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2 packages (10 ounces each) fresh spinach leaves
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1 teaspoon salt, divided
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1/8 to 1/4 teaspoon cayenne pepper
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1 beef tenderloin roast (3-1/2 pounds)
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1/4 teaspoon onion powder
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1/4 teaspoon coarsely ground pepper
Directions
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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.
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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.
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3.
Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.
Nutrition 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.
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