Beef Tenderloin with Garlic, Mushrooms, and Spinach
"This one will really impress your dinner guests!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil, divided
- 5 cloves garlic, peeled and minced
- 1 onion, finely chopped
- 10 ounces fresh mushrooms, sliced
- 1 lb Baby Spinach, washed
- 1⁄4 cup dry sherry
- salt, to taste
- pepper, freshly ground,to taste
- 3 -4 lbs beef tenderloin, trimmed and butterflied
directions
- Heat 1 tbsp.
- olive oil in large skillet.
- Add garlic and onion, and saute until softened.
- Add mushrooms, saute until lightly browned, stirring occasionally.
- Add spinach and sherry, and saute until spinach is wilted.
- Salt and pepper to taste.
- Season beef tenderloin on all sides with salt and pepper.
- Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
- Use butcher's string to tie the halves together and secure the filling.
- Heat remaining olive oil in large skillet.
- Sear tenderloin on all sides until browned.
- Heat oven to 425 degrees F.
- Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
- Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
- Cut into 1/2 inch slices to serve.
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Reviews
-
I'm going to give this 5 stars for ease and for the deliciousness of the stuffing. I needed to put a lot more salt on the meat than I did, and I didn't salt the stuffing at all and it needed it. But that's my fault. I also used a smallish end of a tenderloin and the thickness was not consistent, which made stuffing difficult (also my fault). I would have been completely lost without the string. I was only able to get about 2/3 of the stuffing in the tenderloin and decided that I would spoon the remaining 1/3 on when I served it. Unfortunately that idea really didn't work out well since I started picking at the mushrooms (I used baby portabellos) while cooking my sides and ended up sitting down with a fork and polishing off the whole thing. Dang that was good. I used a golden cream sherry which was absolutely perfect, baby bellos, a vidallia onion and fresh spinach. The only thing I was out of was garlic (can you believe it) so I used some "fresh minced garlic" from a jar (5 teaspoons). That seemed to work just fine. I roasted my little treasure for exactly 30 minutes (after searing) and it was perfect! The meat came out medium rare. I think if I had used a larger piece of meat it would have been more on the rare side (which I prefer) but my family thought it was exactly right. So, I would recommend keeping a close eye on the meat's temp to prevet it from over-cooking. I will definitely make this again... I might just make the stuffing as a side dish! It was awesome!! -
We all liked it my hubby picked around the spinach, but he really liked the flavor beyond that. I would like to try this again, and remember the string to tie off. It was tricky without it. Thanks -
We made this for Christmas Eve dinner -- it was easy to make, but oh-so-delicious. We warmed up the leftover tenderloin the next night and it tasted even better. My son marinated the tenderloin the night before, and it truly melted in your mouth, it was so tender. This is definately going into my recipe file for special occassions. (At $22/pound, it'll have to be reserved for really special occassions!)
RECIPE SUBMITTED BY
Terri F.
Rockford, 0
<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!! I quickly became addicted to this site and the friendly people I found here. Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p>
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