Shelly's Recipe

TENDERLOIN SPINACH SPIRALS

Category: Steaks - Beef

2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheddar cheese
1/2 cup raisins, coarsely chopped
2 egg, beaten
1/4 cup beef broth
1/4 cup chopped green onions
2 tsp salt
2 garlic cloves, minced
1/4 tsp pepper
2 whole beef tenderloins (2 1/2 - 3 lb each)
2 tbsp olive oil

In a large bowl, combine the first 9 ingredients. Set aside.

Cut each tenderloin horizontally from the long side to within 1/2 inch of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2 inch thickness; remove plastic wrap.

Spread the spinach mixture over each tenderloin to within 1 inch of edges. Roll up jelly-roll style, starting with a long side; tie at 1 inch intervals with kitchen string. 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 (medium 160). Let stand 10 minutes. Discard kitchen string, cut into desired sized slices.