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MUSHROOM-SPINACH STUFFED BEEF TENDERLOIN

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Ingredients

  • 1 tablespoon butter or stick margarine
  • 3 cup mushroom caps
  • 1/2 cup shallots
  • 2 tablespoon brandy
  • 1 teaspoon olive oil
  • 8 cup torn spinach
  • 1 clove garlic
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 ounce beef tenderloin
  • 1 teaspoon olive oil
  • 1 teaspoon Cooking spray

Preparation

Baking Directions:

1.

Melt butter in a large nonstick skillet over medium-high heat.

Add the mushrooms and shallots; sauté for 4 minutes.

Add brandy; cook for 30 seconds or until liquid evaporates.

Spoon mixture into a large bowl; set aside.

2.

Heat 1 teaspoon oil in pan over medium heat.

Add spinach and garlic; sauté 30 seconds or until spinach wilts.

Place spinach mixture in a colander, pressing with the back of a spoon until barely moist.

Add spinach mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to mushroom mixture; stir well.

3.

Trim fat from tenderloin.

To butterfly tenderloin, slice lengthwise, cutting to, but not through, the other side.

Open halves, laying the tenderloin flat.

Slice each half lengthwise, cutting to, but not through, other side, and open flat.

Place heavy-duty plastic wrap over tenderloin; flatten to an even thickness using a meat mallet or rolling pin.

Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over tenderloin.

Spread spinach mixture down center of tenderloin to within 1/2 inch of sides; fold over 3 or 4 inches of small end.

Roll up tenderloin jelly-roll fashion, starting with the short side.

Secure at 2-inch intervals with heavy string.

Brush 1 teaspoon olive oil over tenderloin; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place tenderloin on a broiler pan coated with cooking spray; cover and chill.

4.

To serve, preheat oven to 500.5. Insert meat thermometer into thickest portion of tenderloin.

Bake at 500 for 35 minutes or until the thermometer registers 145 (medium-rare) or 160 (medium).

Place tenderloin on a large serving platter; let stand for 10 minutes before slicing.

Serve warm or chilled.

Yield: 15 servings (serving size: 3 ounces).

Note: The tenderloin slices are prettiest and easiest to cut when you serve this dish chilled.

Cut just before serving to retain natural juices.

CALORIES 200 (43% from fat); FAT 9.5g (sat 3.4g, mono 3.9g, poly 0.7g); PROTEIN 25.3g; CARB 2.7g; FIBER 1.4g; CHOL 71mg; IRON 4.1mg; SODIUM 244mg; CALC 40mg

Serving Directions:

Make up to one day ahead

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