For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Spinach & Bacon Stuffed Beef Tenderloin

SpinachBaconStuffedBeefTenderloin

downloadEmail This Post
Spinach & Bacon Stuffed Beef Tenderloin

Prep: 50 minutes plus chilling & standing
Roast: 35 minutes • Serves: 8

8slices bacon, each cut crosswise into 1/4-inch pieces
1 small onion, diced
4 garlic cloves, chopped
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
8 ounces fresh baby spinach
4 ounces cream cheese, cut in small pieces
3/4 cup Italian seasoned dried breadcrumbs
1 teaspoon fresh lemon juice
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (3-pound) center-cut beef tenderloin
1-1/2 tablespoons olive oil

1.Preheat oven to 375°. Heat large skillet over medium-high heat. Add bacon and cook 4 to 5 minutes or until crisp, stirring frequently. Add onion and cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic and cook 1 minute, stirring frequently. Add butter and tarragon, and cook 1 minute or until butter is melted. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted. Remove skillet from heat, and stir in cream cheese, breadcrumbs, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer spinach mixture to shallow dish and refrigerate 30 minutes.

2.To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2-inch thickness. Remove plastic wrap, and evenly spread spinach mixture over beef, leaving about 1-1/2-inch border around edges. Starting at one side, roll up beef and filling to form a pinwheel. With kitchen string, tie beef crosswise at about 2-inch intervals. Tie beef lengthwise with second piece of string, threading through crosswise ties.

3.Heat large skillet over medium-high heat. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to skillet and sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan and roast 35 to 40 minutes or until internal temperature reaches 135° for medium-rare. Let beef stand 10 minutes before removing string and slicing.


Approximate nutritional values per serving: 

566 Calories, 44g Fat (19g Saturated), 126mg Cholesterol,
782mg Sodium, 11g Carbohydrates, 2g Fiber, 29g Protein

SpinachBaconStuffedBeefTenderloin

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube