{"id":1457,"date":"2016-10-10T12:41:42","date_gmt":"2016-10-10T12:41:42","guid":{"rendered":"http:\/\/inseasonezine.com\/home\/?p=1457"},"modified":"2016-10-10T21:24:16","modified_gmt":"2016-10-10T21:24:16","slug":"spinach-bacon-stuffed-beef-tenderloin","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/spinach-bacon-stuffed-beef-tenderloin\/","title":{"rendered":"Spinach & Bacon Stuffed Beef Tenderloin"},"content":{"rendered":"

\"SpinachBaconStuffedBeefTenderloin\"
\n\"download\"\"Email<\/a>
\nSpinach & Bacon Stuffed Beef Tenderloin<\/span><\/p>\n

Prep: 50 minutes plus chilling & standing
\nRoast: 35 minutes \u2022 Serves: 8<\/span> <\/p>\n

8<\/span>slices bacon, each cut crosswise into 1\/4-inch pieces
\n1\t<\/span>small onion, diced
\n4\t<\/span>garlic cloves, chopped
\n2\t<\/span>tablespoons unsalted butter
\n1\t<\/span>tablespoon finely chopped fresh tarragon leaves
\n8\t<\/span>ounces fresh baby spinach
\n4\t<\/span>ounces cream cheese, cut in small pieces
\n3\/4\t<\/span>cup Italian seasoned dried breadcrumbs
\n1\t<\/span>teaspoon fresh lemon juice
\n1\t<\/span>teaspoon salt
\n3\/4\t<\/span>teaspoon ground black pepper
\n1\t<\/span>(3-pound) center-cut beef tenderloin
\n1-1\/2\t<\/span>tablespoons olive oil<\/p>\n<\/div>\n

1.<\/span>Preheat oven to 375\u00b0. 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.
\n<\/span><\/p>\n

2.<\/span>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.
\n<\/span><\/p>\n

3.<\/span>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\u00b0 for medium-rare. Let beef stand 10 minutes before removing string and slicing.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n566 Calories, 44g Fat (19g Saturated), 126mg Cholesterol,
\n782mg Sodium, 11g Carbohydrates, 2g Fiber, 29g Protein
\n<\/span>
\n\"SpinachBaconStuffedBeefTenderloin\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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