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SPINACH-STUFFED BEEF TENDERLOIN Recipe

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This recipe for SPINACH-STUFFED BEEF TENDERLOIN, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Bradshaw
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound fresh mushrooms,chopped
4 green onions,sliced
2 tablespoon olive or canola oil,divided
2 garlic cloves,minced,divided
2 packages (10 ounce each) fresh spinach leaves
1 teaspoon salt,divided
1/8-1/4 teaspoon cayenne pepper
1 whole beef tenderloin(about 3-1/2 pounds)
trimmed
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper

Directions:
Directions:
In a large nonstick skillet, saute mushrooms and onions in 1 T. oil for 2 minutes. Add half of the garlic, cook until they are tender. Add spinach, 1/2 tsp salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.

Cut a lengthwise slit down the center of the tenderloin to with-in 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper, and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.

Bake uncovered, at 425 for 45 minutes or until a meat thermometer reaches desired doneness.

Rare140 - Medium160 - Welldone170
Let stand for 10 minutes. Remove string before slicing.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
Recipe comes from Taste from Home.

 

 

 

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