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Tenderloin Spinach Spirals Recipe

Tenderloin Spinach Spirals Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + chilling YIELD:24 servings


  • 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


  • 1. In a large, bowl, combine the first nine ingredients. Set aside.
  • 2. 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.
  • 3. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
  • 4. Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices. Yield: 24 servings.

Reviews for Tenderloin Spinach Spirals

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AvidcookGAtoCA 252648
Reviewed Aug. 14, 2016

"I cut this recipe in half. I did not have the egg substitute, so I used 1 beaten egg in its place. Due to some picky eaters, I left out the raisins and it was fine without it - probably great with them, but I knew I had to leave them out. I added a tablespoon of creamed cheese and a sprinkle of nutmeg to the spinach mixture, otherwise I stuck to the recipe. This was tasty and looked very nice on the platter. I considered serving it warm as a main course, but decided to use as a heavy appetizer. Next time I may sprinkle with dry steak seasoning (Montreal) on the outside of the roll over the oil before placing in oven. This makes an impressive and tasty dish."

SydneyHolcomb 55867
Reviewed Apr. 20, 2014

"This Recipe is our Easter dinner every year! I love it!"

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