Spinach Stuffed Beef Tenderloin Recipe
Ingredients
| Spinach | 1 Tablespoon | |
| 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) |
Directions
Prepare Spinach Stuffing; set aside.
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.
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.
Chef
