For an easy, elegant meal, serve family and friends Spinach and Mushroom-Stuffed Beef Tenderloin. Our secrets for the best beef tenderloin: Always buy organic and hormone free, cook it quickly, keep it moist, and use a trustworthy thermometer. Pull the tenderloin from the oven right when it hits 125′, and residual heat will take it to perfection.
Spinach and Mushroom Stuffed Beef Tenderloin
- 2 1/2 tablespoons olive oil (divided)
- 1/2 cup finely chopped shallots
- 2 8-ounce packages cremini mushrooms, finely chopped
- 1 tablespoon minced garlic
- 3 cups unsalted beef stock (such as Swanson, divided)
- 1 6-ounce bag baby spinach, coarsely chopped
- 1 3 1/4-pound beef tenderloin, trimmed
- 1 1/2 teaspoons salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- 3 thyme sprigs
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
- Preheat oven to 350°.
- Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.
- Garnish with thyme sprigs
Adapted from My Recipes
