- 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 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.
Reviews forSpinach-Stuffed Beef Tenderloin
"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."
"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!!!!!"
"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!"
"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."