SPINACH-STUFFED BEEF TENDERLOIN RECIPE - FOOD.COM
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 393.5, FatContent 27.2, SaturatedFatContent 11.7, CholesterolContent 108.1, SodiumContent 428.5, CarbohydrateContent 2.6, FiberContent 0.8, SugarContent 0.7, ProteinContent 33.3
SPINACH-STUFFED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 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 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.
Nutrition Facts : Calories 241 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 298mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat
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MUSHROOM-STUFFED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
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Total Time 50 minutes
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Calories 238 calories per serving
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
EASY STUFFED BEEF TENDERLOIN - HY-VEE RECIPES AND IDEAS
Looking to elevate your beef tenderloin? Try stuffing it with a homemade Spinach-Mushroom Stuffing. Your local Hy-Vee Meat Department will even butterfly it for you!
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Pat tenderloin dry. Preheat oven to 425 degrees. Lightly grease a roasting rack; place in a roasting pan. Open tenderloin so it lies flat. Spoon stuffing down the center. Fold tenderloin together; tie with kitchen string. Rub a mixture of olive oil, thyme, parsley, salt, and black pepper over roast. Place on prepared rack. Roast, uncovered 30 to 40 minutes or until medium-rare (130 degrees). Let stand 15 minutes before slicing. Garnish with additional thyme and drizzle with balsamic glaze, if desired.
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