A spinach stuffing laced with Parmesan cheese and garlic fills the center of this lean beef tenderloin. Serve it for a special dinner with friends.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook onion and garlic in butter until tender. Add well-drained spinach to onion mixture; cook and stir until just heated through. Remove from heat. Stir in bread crumbs, Parmesan cheese, salt, and the 1/8 teaspoon pepper. Set the spinach mixture aside.

    Advertisement
Instructions Checklist
  • Using a long, thin knife, insert the blade into one end of the beef tenderloin. Cut to, but not through, the length of the loin to butterfly the meat. Spread the tenderloin open. Sprinkle the cut surface with a little salt and pepper. Spoon spinach mixture along length of tenderloin. Close tenderloin; tie securely in several places with kitchen string. Rub outside of beef tenderloin with the 2 teaspoons coarsely ground pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place the stuffed beef tenderloin on a rack in a roasting pan. Insert a meat thermometer into the meat. Roast, uncovered, in a 425 degree F oven for 30 to 45 minutes or until thermometer registers 145 degree F (for medium-rare).

Instructions Checklist
  • Remove roast from oven. Cover loosely with foil and let stand for 10 minutes. Slice to serve. Makes 8 to 10 servings.

Nutrition Facts

273 calories; 13 g total fat; 5 g saturated fat; 93 mg cholesterol; 276 mg sodium. 6 g carbohydrates; 1 g fiber; 32 g protein; 587 RE vitamin a; 9 mg vitamin c; 101 mg calcium; 5 mg iron;

Reviews