Name: Spinach-Stuffed Beef Tenderloin
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Stuffed Beef Tenderloin

1. 1/2 pound fresh mushrooms, chopped -

2. 4 green onions, sliced -

3. 2 tablespoons olive oil, divided -

4. 2 garlic cloves, minced, divided -

5. 2 packages (10 ounces each) fresh spinach leaves -

6. 1 teaspoon salt, divided -

7. 1/8 to 1/4 teaspoon cayenne pepper -

8. 1 beef tenderloin roast (3-1/2 pounds) -

9. 1/4 teaspoon onion powder -

10. 1/4 teaspoon coarsely ground pepper -

How to cook deliciously - Spinach-Stuffed Beef Tenderloin

1. Stage

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.

2. Stage

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.

3. Stage

Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.