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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
•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 little olive oil with garlic and salt and pepper until spinach is wilted. Place in refrigerator to cool, about 20 minutes. Remove from refrigerator, add feta and mix. Set aside.
With a sharp knife trim the silver skin from tenderloin. Remove tail (the tapered end) and extra lobe (the wider end). Slice tenderloin lengthwise 3/4 of the way through. Spread tenderloin out. Turn tenderloin over so the inside of the tenderloin is on the board face down. Gently pound the edges of the tenderloin so they are thin enough together to equal the thickness of the rest of the loin. Turn the tenderloin over (cut side up); spread filling in the center of the loin. Roll tenderloin.
Lay bacon side by side on counter or cutting board overlapping slightly.
Place tenderloin on top of bacon. Wrap bacon around tenderloin and place in refrigerator for 25 minutes. Remove tenderloin; place in a hot pan. Sear seam side, turning the tenderloin until bacon is crisp on both sides.
Place tenderloin in a roasting pan and roast at 325 degrees until center reads 140 degrees.
Let rest 10 minutes before slicing. While tenderloin is roasting make the Red Wine Sauce.
RED WINE SAUCE
•1 tablespoon garlic, chopped
•1/4 cup onion, chopped
•1/4 cup carrot, chopped
•3 tablespoons tomato paste
•1 cup red wine
•12-ounce jar Heinz Bistro Au Jus
In the pan that the tenderloin was seared, add garlic, onion, and carrot. Saute until onions are translucent. Add tomato paste and cook until dark.
Add some water (about 1 to 2 tablespoons) to deglaze the pan and get the paste off the bottom of the pan. Repeat process of caramelizing the tomato paste until the liquid is brown. Add the wine and reduce by half. Add the au jus, bring to a simmer. Strain through fine mesh strainer.
Adjust seasoning if needed. Serve with tenderloin.
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SPINACH AND FETA STUFFED BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
•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 little olive oil with garlic and salt and pepper until spinach is wilted. Place in refrigerator to cool, about 20 minutes. Remove from refrigerator, add feta and mix. Set aside.
With a sharp knife trim the silver skin from tenderloin. Remove tail (the tapered end) and extra lobe (the wider end). Slice tenderloin lengthwise 3/4 of the way through. Spread tenderloin out. Turn tenderloin over so the inside of the tenderloin is on the board face down. Gently pound the edges of the tenderloin so they are thin enough together to equal the thickness of the rest of the loin. Turn the tenderloin over (cut side up); spread filling in the center of the loin. Roll tenderloin.
Lay bacon side by side on counter or cutting board overlapping slightly.
Place tenderloin on top of bacon. Wrap bacon around tenderloin and place in refrigerator for 25 minutes. Remove tenderloin; place in a hot pan. Sear seam side, turning the tenderloin until bacon is crisp on both sides.
Place tenderloin in a roasting pan and roast at 325 degrees until center reads 140 degrees.
Let rest 10 minutes before slicing. While tenderloin is roasting make the Red Wine Sauce.
RED WINE SAUCE
•1 tablespoon garlic, chopped
•1/4 cup onion, chopped
•1/4 cup carrot, chopped
•3 tablespoons tomato paste
•1 cup red wine
•12-ounce jar Heinz Bistro Au Jus
In the pan that the tenderloin was seared, add garlic, onion, and carrot. Saute until onions are translucent. Add tomato paste and cook until dark.
Add some water (about 1 to 2 tablespoons) to deglaze the pan and get the paste off the bottom of the pan. Repeat process of caramelizing the tomato paste until the liquid is brown. Add the wine and reduce by half. Add the au jus, bring to a simmer. Strain through fine mesh strainer.
Adjust seasoning if needed. Serve with tenderloin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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