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Stuffed Tuscany Tenderloin Recipe

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This recipe for Stuffed Tuscany Tenderloin is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, diced;
2 Tbsp. olive oil;
1/2 lbs. fresh spinach, chopped;
1/2 tsp. salt;
1/2 tsp. freshly ground pepper;
1/3 cup shredded Parmesan cheese;
3 Tbsp. drained and chopped dried tomatoes in oil;
1 (4 lb.) beef tenderloin, trimmed;
Garnish: fresh parsley sprigs
Directions:
Directions:
Saute' onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt, and pepper, and saute' 1 minute or until spinach wilts. Remove from heat, and stir in cheese and dried tomatoes. Cut tenderloin lengthwise down center of tenderloin. Fold tenderloin over mixture, and tie with string at 1-inch intervals. (Tenderloin won't completely close.) Chill 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 at 425º for 50 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145º (medium-rare).
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is a family favorite for Christmas dinner served with Sausage and Rice casserole!

 

 

 

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