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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°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.

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  • For stuffing, in a large bowl combine the next seven ingredients (through black pepper). Stir in egg until combined. Add cheese; stir until combined.

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Instructions Checklist
Instructions Checklist
  • 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.

  • Roast, uncovered, 40 to 45 minutes for medium-rare (140°F). Remove from oven. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5°F while it stands.)

  • Remove string. Cut roll into 1/2-inch slices. Serve warm.

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.

Nutrition Facts

214 calories; 11 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 88 mg cholesterol; 165 mg sodium. 2 g carbohydrates; 0 g fiber; 0 g sugar; 25 g protein;

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