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Spinach Stuffed Beef Tenderloin Recipe
|Beef tenderloin||6 Pound, trimmed (1 Piece)|
|Garlic||6 Clove (30 gm), minced or pressed (1 Tablespoon Upon Mincing)|
|Fennel seeds||1 1⁄2 Teaspoon|
|Cracked pepper||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Regular-strength beef broth||1 Cup (16 tbs)|
|Madeira/Dry sherry||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4471 Calories from Fat 1618
% Daily Value*
Total Fat 180 g276.2%
Saturated Fat 66.1 g330.3%
Trans Fat 0 g
Cholesterol 1823.4 mg
Sodium 5252.2 mg218.8%
Total Carbohydrates 26 g8.5%
Dietary Fiber 5.9 g23.7%
Sugars 2.7 g
Protein 609 g1218.4%
Vitamin A 28.8% Vitamin C 27.9%
Calcium 88.3% Iron 272.8%
*Based on a 2000 Calorie diet
With a sharp knife, make a lengthwise slash in center of beef fillet, cutting to within 1 inch of opposite side and both ends to form a pocket.
Spoon stuffing evenly into pocket, then pat in firmly.
Sew roast closed, using a large embroidery needle and strong thread (or dental floss) and making stitches 1/2 inch apart.
Blend garlic, fennel seeds, pepper, and, if desired, salt; with your fingers, pat mixture all over the roast.
Barbecue roast by indirect heat placing roast on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook roast until a meat thermometer inserted in thickest part registers 135°F for rare
Transfer roast to a platter and keep warm.
Pour meat drippings into a 2 to 3-quart pan add broth and Madeira.
Bring to a boil over high heat, then boil until reduced to 1 1/2 cups; keep warm.