↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 (12-ounce) package bacon, cooked and crumbled
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 teaspoons ground black pepper, divided
1 1/4 teaspoons salt, divided
1 (5 1/2-pound) beef tenderloin, trimmed
In a medium skillet, melt butter over medium heat. Add onion and garlic; cook for 5 to 6 minutes, or until tender. Add bacon, spinach, 1⁄2 teaspoon pepper, and 1⁄4 teaspoon salt, stirring well. Remove from heat; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1⁄2 inch of other side. From bottom of cut, slice horizontally to 1⁄2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1⁄2-inch thickness, using a meat mallet or rolling pin. Discard plastic wrap.
Spread spinach mixture over tenderloin, leaving a 1⁄2-inch border at edges. Roll up tenderloin, jelly-roll style, starting with long side. Tie tenderloin, at 2-inch intervals, with heavy string. Season with remaining 1 teaspoon black pepper and 1 teaspoon salt.
Preheat oven to 375. Place tenderloin on a rack in a shallow roasting pan. Bake for 45 to 55 minutes, or until a meat thermometer inserted in thickest portion registers 145°. Let stand for 10 minutes before slicing. Yield: 8 - 10 servings
view more member recipes
STUFFED BEEF TENDERLOIN
view my recipes
print
save
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 (12-ounce) package bacon, cooked and crumbled
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 teaspoons ground black pepper, divided
1 1/4 teaspoons salt, divided
1 (5 1/2-pound) beef tenderloin, trimmed
In a medium skillet, melt butter over medium heat. Add onion and garlic; cook for 5 to 6 minutes, or until tender. Add bacon, spinach, 1⁄2 teaspoon pepper, and 1⁄4 teaspoon salt, stirring well. Remove from heat; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1⁄2 inch of other side. From bottom of cut, slice horizontally to 1⁄2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1⁄2-inch thickness, using a meat mallet or rolling pin. Discard plastic wrap.
Spread spinach mixture over tenderloin, leaving a 1⁄2-inch border at edges. Roll up tenderloin, jelly-roll style, starting with long side. Tie tenderloin, at 2-inch intervals, with heavy string. Season with remaining 1 teaspoon black pepper and 1 teaspoon salt.
Preheat oven to 375. Place tenderloin on a rack in a shallow roasting pan. Bake for 45 to 55 minutes, or until a meat thermometer inserted in thickest portion registers 145°. Let stand for 10 minutes before slicing. Yield: 8 - 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Beef Tenderloin
by sgre52160
1 (4 lb) beef tenderloin or prime eye round roast (trimmed of excess fat and cut for stuffing) 1 1/2 lb sliced mushrooms 1/4 cup butter 1 large onion, chopped 3 tsp fresh herbs, chopped (for examp
by sgre52160
1 (4 lb) beef tenderloin or prime eye round roast (trimmed of excess fat and cut for stuffing) 1 1/2 lb sliced mushrooms 1/4 cup butter 1 large onion, chopped 3 tsp fresh herbs, chopped (for examp
Spinach And Feta Stuffed Beef Tenderloin
by sgre52160
•10-ounce bag spinach •1 teaspoon minced garlic •Salt and pepper, to taste •6 ounces feta cheese •1 whole beef tenderloin (about 5 pounds) •10 strips bacon Saute spinach in a littl
by sgre52160
•10-ounce bag spinach •1 teaspoon minced garlic •Salt and pepper, to taste •6 ounces feta cheese •1 whole beef tenderloin (about 5 pounds) •10 strips bacon Saute spinach in a littl
Madeira And Mushroom Stuffed Beef Tenderloin
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
Stuffed Beef Tenderloin - Rosa Di Parma
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
view more member recipes