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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 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 User ID: 7617506 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 User ID: 7771913 55867
Reviewed Apr. 20, 2014

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

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