Shelly's Recipe

ROASTED STUFFED TENDERLOIN WITH GARLIC SPINACH

Category: Roasts/Tenderloin - Beef

3 lbs center cut tenderloin, trimmed, cleaned, butterflied and tenderized
1 lb. spinach, cleaned and prepared
2 shallots
2 tbsp minced garlic
1 oz olive oil
Salt and pepper to taste

Jack Daniels Mushroom Sauce:
2 oz of Jack Daniels
2 shallots, chopped
2 large portabella mushrooms, sliced
1 cup Demi Glace Sauce
1/4 cup (1/2 cube) butter

Blue Cheese Butter:
1/2 cup (1 cube) butter, softened
1/2 cup of blue cheese, crumbled
1 tbsp parsley, chopped
1 clove garlic, chopped

Roasted Stuffed Tenderloin with Garlic Spinach: Saute spinach, shallots, garlic, salt and pepper in olive oil. Lay out tenderloin and place spinach mixture on two-thirds of steak. Roll up tenderloin and tie as you would a roast. Refrigerate overnight.

Heat a roasting pan on a burner. Season tenderloin with salt and pepper. Add oil to the roasting pan and quickly sear the meat. Finish the tenderloin in a preheated 350 oven for approximately 20-25 minutes. Let stand for at least 5 to 10 minutes before cutting.

Jack Daniels Mushroom Sauce: Heat pan, saute shallots and mushrooms in butter until tender. Add Jack Daniels, reduce half way. Stir in Demi Glace and simmer for 10 minutes. Remove from heat and keep warm.

Blue Cheese Butter: In a small bowl, combine butter, blue cheese, parsley and garlic. Set aside.

Presentation: Slice the beef filet, ladle the Jack Daniel Sauce over the top and top with Blue Cheese Butter Serves 6