Spinach-Stuffed Beef Tenderloin

Give classic beef tenderloin some flair and flavor with a savory super-food filling.

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  • Makes: 18 servings
  • Makes: about 18 servings
  • Prep: 25 mins
  • Roast: 40 mins 425°F
  • Stand: 10 mins

Spinach-Stuffed Beef Tenderloin

Directions

  1. Preheat oven to 425 degrees F. Trim fat from meat. Make a lengthwise cut, 3/4 inch deep, down the center of the meat. Starting at the bottom of the slit, cut horizontally around the meat, keeping the cut 3/4 inch from the outside edge of the meat and unrolling the meat as you work. When you finish, you should have a flat piece of meat that is an even 3/4-inch thickness.
  2. For stuffing, in a large bowl combine the next seven ingredients (through black pepper). Stir in egg until combined. Add cheese; stir until combined.
  3. Spread stuffing over meat to within 1/2 inch of the edges. Starting from a long side, roll up meat into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle meat roll with cracked black pepper. Place roll, seam side up, on a rack in a shallow roasting pan.
  4. Roast, uncovered, 40 to 45 minutes for medium-rare (140 degrees F). Remove from oven. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5 degrees F while it stands.)
  5. Remove string. Cut roll into 1/2-inch slices. Serve warm.

From the Test Kitchen

Make-Ahead Directions:

Prepare the stuffing as directed in Step 2 (do not stuff meat). Transfer to an airtight container; cover and chill up to 24 hours. To serve, prepare meat roll and roast as directed.

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Nutrition Facts (Spinach-Stuffed Beef Tenderloin)

  • Per serving:
  • 214 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 88 mg chol. ,
  • 165 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 25 g pro.
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