Spinach-Stuffed Beef Tenderloin
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
Ingredients
- 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
Reviews
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.
seems too long to 'bake' for such a fine piece of beef...too well done for me