SPINACH STUFFED BEEF TENDERLOIN RECIPES

Steps:

• Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Steps:

• Preheat the oven to 400°F
• For the Stuffing: heat the oil in a large saucepan or skillet
• Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
• Transfer to a bowl and let cool to room temperature
• Reserve the cheese and bread and continue with the recipe
• Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
• Spread the cool rice or spinach mixture evenly over the chicken
• If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
• Roll the chicken up, tie with kitchen twine, and place in roasting pan
• Roast the ballottine for 1 hour
• Lift it from the pan and place it on a platter
• For the Sauce: Skim off and discard most of the fat from the drippings in the pan
• Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
• Strain the juices into a saucepan
• Add the celery, onion, and carrot and bring to a boil over high heat
• Cover, reduce the heat to low, and boil gently for 5 minutes
• Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
• Remove from the heat
• Transfer the ballottine to a cutting board and remove the twine
• Cut half of it into 4 or 5 slices, each about 1 inch thick
• Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
• Pour the sauce over and around the ballottine, garnish with the parsley, and serve
• Cut additional slices of ballottine as needed at the table