Spinach Stuffed Beef Tenderloin Recipe
Would you like to experiment with a great Spinach Stuffed Beef Tenderloin recipe? It is the answer when you look for a tasty Side Dish. There is no bigger sin than reading this recipe of Spinach Stuffed Beef Tenderloin and not trying it out.
Ingredients
Spinach Stuffing
5 to 6-pound whole beef tenderloin (fillet of beef), trimmed of excess fat
1 tablespoon minced or pressed garlic (4 to 6 large cloves)
1 1/2 teaspoons each fennel seeds and cracked pepper
1 1/2 teaspoons salt (optional)
1 cup regular-strength beef broth
1 cup Madeira or dry sherry
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.
