Spinach-stuffed Beef Tenderloin

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb mushroom, sliced
• 4 garlic cloves, minced
• 1 (6 ounce) package baby spinach (fresh, chopped)
• 4 ounces blue cheese, crumbled
• 2 lbs beef tenderloin
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided

Recipe

• 1 in a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• 2 add the garlic; cook and stir for 1 minute.
• 3 in a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• 4 cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• 5 open tenderloin so it lies flat; cover with plastic wrap.
• 6 flatten to 3/4 inch thickness.
• 7 remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• 8 spread spinach mixture over the meat to within 1 inch of edges.
• 9 close tenderloin; tie at 2 inch intervals with kitchen string.
• 10 place tenderloin on a rack in a shallow roasting pan.
• 11 sprinkle with remaining salt and pepper.
• 12 bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• 13 let stand 5-10 minutes before slicing.