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Tenderloin Spinach Spirals

 Tenderloin Spinach Spirals
Here's an elegant make-ahead dish that always gets compliments. It's nice for a summer buffet when grilling for a crowd just doesn't fit the bill. -Marlene Muckenhirn Delano, Minnesota
24 ServingsPrep: 20 min. Bake: 45 min. + chilling


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup raisins, coarsely chopped
  • 1/2 cup egg substitute
  • 1/4 cup beef broth
  • 1/4 cup chopped green onions
  • 2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 2 beef tenderloin roasts (2-1/2 to 3 pounds each)
  • 2 tablespoons olive oil


  • In a large, bowl, combine the first nine ingredients. Set aside.
  • Cut each tenderloin horizontally from the long side to within 1/2 in.
  • of opposite side. Open so meat lies flat; cover with plastic wrap.
  • Flatten to 1/2-in. thickness; remove plastic wrap. Spread the
  • spinach mixture over each tenderloin to within 1 in. of edges. Roll
  • up jelly-roll style, starting a long side; tie at 1-in. intervals
  • with kitchen string.
  • Place seam side down on a greased rack in a shallow roasting pan;
  • brush with oil. Bake, uncovered, at 425° for 45-60 minutes or
  • until meat reaches desired doneness (for medium-rare, a meat

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Tenderloin Spinach Spirals (continued)

Directions (continued)

  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10 minutes.
  • Cover and refrigerate until chilled. Discard kitchen string; cut
  • into 1/2-in. slices. Yield: 24 servings.