Spinach-Stuffed Beef Tenderloin

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Preparation time: 30 mins
Cooking time: 40 mins plus standing

Difficulty: Easy - for beginners
Serves: 12 servings


•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 meat 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.


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