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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Tuscany Tenderloin Recipe

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This recipe for Stuffed Tuscany Tenderloin is from Cooking onTyBrooke Lane and Caney Fork Road, 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
1 Tbsp. olive oil
1/2 pound of fresh spinach, chopped
1/2 tsp.salt
1/2 tsp.freshly ground black pepper
1/3 cup shredded Parmesan cheese
3 Tbsp. drained and chopped sun-dried tomatoes
1 (4 lb.) beef tenderloin, trimmed
Directions:
Directions:
Saute onions in oil over medium heat until tender. Add spinach, salt and pepper. Saute about 1 minute. Remove from heat and add cheese and tomatoes.

Cut the beef lengthwise down the center, but not through to the bottom. Lay flat. Spoon mixture down the center of the meat. Fold tenderloin over mixture; tie together with kitchen string at 1" intervals.

Can chill up to 2 hours.

Preheat oven to 425º.
Place tenderloin, cut side up on a rack in a roasting pan. Cover any exposed filling with a bit of aluminum foil.

Bake for about 50 min. or until the thickest portion registers about 135º. Be careful not to overcook.

Let stand 15 minutes before slicing.
Personal Notes:
Personal Notes:
I used to serve this at Christmas before Tyler and Elizabeth started doing the beef tenderloin at their house on Christmas Day.

 

 

 

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