See step-by-step instructions for butterflying and stuffing the tenderloin here.
Spinach-Stuffed Beef Tenderloin
Makes 12 servings
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- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 3 tablespoons brandy
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded Parmesan cheese
- 2 ounces cream cheese
- 1 1/2 teaspoons steak seasoning, divided
- 1/2 teaspoon seasoned salt
- 1 (6 1/2-pound) whole beef tenderloin, trimmed
- 1 tablespoon vegetable oil
- In a large skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 10 minutes or until very tender. Add brandy, stirring until liquid is evaporated. Stir in spinach; cook for 2 minutes. Stir in Parmesan, cream cheese, 1/2 teaspoon steak seasoning, and seasoned salt until cheeses have melted. Remove from heat.
- Begin butterflying tenderloin by placing beef lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the tenderloin, make a lengthwise cut along the bottom-third of one long side, cutting to within 1/2 inch of other long side. Open meat at incision as if you were opening a book. Again holding your knife parallel to the cutting board with the blade facing the thicker side, make another lengthwise cut into the thicker side of the tenderloin, cutting to within 1/2 inch of opposite side. Open meat again at new incision. Flatten meat to an even thickness, if necessary. Spread spinach mixture to within 1/2 inch of edges, and roll up, jelly-roll style, starting with a long side. Tie tenderloin together with heavy butcher’s twine at 1-inch intervals. Sprinkle remaining 1 teaspoon steak seasoning onto tenderloin.
- Preheat oven to 400°.
- In an ovenproof skillet large enough to hold beef, heat vegetable oil over medium-high heat. Add tenderloin, and cook 6 to 8 minutes or until browned on all sides. Transfer skillet to oven, and bake for 55 to 65 minutes or until a meat thermometer registers 145° or desired degree of doneness. Let stand 10 minutes before slicing and serving.
- Brandy can be replaced with beef or chicken broth, if you prefer.
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