Roast Beef Recipes
Stuffed Tuscany Tenderloin
Yield: 10 servings
Ingredients
- 1 onion, diced
- 2 tablespoons olive oil
- 1/2 pound fresh spinach, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons drained and chopped dried tomatoes in oil
- 1 (4 pound) beef tenderloin, trimmed
- Fresh parsley sprigs (for garnish)
Instructions
- Sauté onion in hot oil in a large skillet over medium heat until tender.
- Add spinach, salt and pepper; sauté for 1 minute or until spinach wilts.
- Remove from heat, and stir in cheese and dried tomatoes.
- Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Lay flat, and spoon spinach mixture down center of tenderloin. Fold tenderloin over mixture, and tie with string at 1 inch intervals. (Tenderloin won't completely close.)
- Chill for 2 hours, if desired.
- Place cut side up, on a rack in a roasting pan. Cover exposed filling with a strip of aluminum foil.
- Bake tenderloin at 425 degrees F for 50 minutes or until a meat thermometer registers 145 degrees F (medium-rare).
- Let stand for 10 minutes before slicing.
- Garnish, if desired.