Stuffed Beef Tenderloin Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, minced | |
| Spinach | 1 Bunch (100gm), chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped | ||
| One 3-pound center-cut beef tenderloin roast | ||
| 1 beef-flavor bouillon cube or envelope | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Chopped oil-packed sun-dried tomatoes, for garnish | ||
Directions
Preheat the oven to 425°F.
In a 1 2-inch skillet, heat the oil over medium heat.
Add the onion; cook until tender and golden.
Add the spinach, salt, and pepper; cook, stirring, until spinach just wilts.
Remove the mixture from the heat; stir in the Parmesan cheese and 1/4 cup sun-dried tomatoes.
Set aside.
Make a lengthwise cut along the center of the tenderloin, cutting almost but not all the way through.
Ease the tenderloin open.
Spoon the spinach-cheese mixture evenly into the slit in the tenderloin, pressing firmly.
Close the tenderloin, packing the spinach mixture into the slit.
With kitchen string, tie the tenderloin securely in several places to hold the cut edges of meat together.
Place the tenderloin, cut-side up, on a rack in a small roasting pan.
Roast the tenderloin 45 to 50 minutes for medium-rare, or until desired doneness.
After the meat has roasted 30 minutes, if necessary, cover the stuffing with foil to prevent drying out.
Transfer the roast to a cutting board.
Let stand 10 minutes; keep warm.
Meanwhile, remove the rack from the roasting pan.
Skim and discard the fat from the drippings; add the bouillon, sherry, and water to the roasting pan.
Heat the mixture to boiling over medium-high heat; stir until the brown bits are loosened.
In a 1 2-inch skillet, heat the oil over medium heat.
Add the onion; cook until tender and golden.
Add the spinach, salt, and pepper; cook, stirring, until spinach just wilts.
Remove the mixture from the heat; stir in the Parmesan cheese and 1/4 cup sun-dried tomatoes.
Set aside.
Make a lengthwise cut along the center of the tenderloin, cutting almost but not all the way through.
Ease the tenderloin open.
Spoon the spinach-cheese mixture evenly into the slit in the tenderloin, pressing firmly.
Close the tenderloin, packing the spinach mixture into the slit.
With kitchen string, tie the tenderloin securely in several places to hold the cut edges of meat together.
Place the tenderloin, cut-side up, on a rack in a small roasting pan.
Roast the tenderloin 45 to 50 minutes for medium-rare, or until desired doneness.
After the meat has roasted 30 minutes, if necessary, cover the stuffing with foil to prevent drying out.
Transfer the roast to a cutting board.
Let stand 10 minutes; keep warm.
Meanwhile, remove the rack from the roasting pan.
Skim and discard the fat from the drippings; add the bouillon, sherry, and water to the roasting pan.
Heat the mixture to boiling over medium-high heat; stir until the brown bits are loosened.
Chef
