Shelly's Recipe

STUFFED BEEF TENDERLOIN

Category: Roasts/Tenderloin - Beef

3 tbsp butter
1 onion, finely chopped
3 cloves garlic, minced
1 (12 oz) pkg bacon, cooked and crumbled
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 tsp ground black pepper, divided
1 1/4 tsp salt, divided
1 (5 1/2 lb) 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 tsp pepper, and 1/4 tsp 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 tsp black pepper and 1 tsp 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. Serves 8-10