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STUFFED BEEF TENDERLOIN WITH HORSERADISH & ROASTED GARLIC CRUST Recipe

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This recipe for STUFFED BEEF TENDERLOIN WITH HORSERADISH & ROASTED GARLIC CRUST is from The Smith/Cain/Francalancia Family Cookbook Project, 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 (4#) beef tenderloin, trimmed
1 onion diced
1/2 # fresh spinach, chopped
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/3 c. shredded Parmesan cheese
3 T drained and chopped dried tomatoes, in oil

Coating:
1 whole head of garlic
1/3 c. prepared horseradish
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
Directions:
Directions:
Preheat oven to 350º. Slightly separate garlic cloves, coat with olive oil, wrap in foil and bake for about 1 hour and 10 minutes. Squeeze the garlic from each clove into a bowl. Mash garlic, horseradish, salt, basil, thyme and pepper with a fork until blended

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, cutting to but not through bottom. Lay flat and spoon spinach mixture down center. Fold over and tie with string a 1" intervals. Tenderloin won't close completely.
Coat with above mixture.
Bake at 425º for 50 minutes or until a meat thermometer inserted into the thickest portion registers 145º for medium-rare. Adjust for doneness of you choice.

 

 

 

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