SHAKER HERB-MARINATED, SPINACH-STUFFED WHOLE BEEF TENDERLOIN
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Trim and remove all silver skin and fat from the beef. Rub meat with the olive oil and then splash with sherry. Continuing to rub beef, then sprinkle the steak seasoning all over the meat. Cover beef on all sides with the fresh herbs, rubbing to coat.
- Place meat in a shallow pan and allow to rest for 30 minutes. Turn and pat beef with the marinade that has collected in the pan. Allow to rest for an additional 30 minutes.
- Heat the grill to 500 degrees F.
- With an 8-inch knife, carefully pierce the meat in the center of 1 end. Cut a hole through that side as far into the fillet as the knife will allow. Turn to the other end and repeat this process, until the hole extends all the way through the fillet. Open the hole like a tunnel, being careful not to break through to the outside of the fillet. Using only small amounts at a time, stuff the cooled Spinach Stuffing into the opening from 1 end to the other.
- Reduce grill temperature to 400 degrees F.
- Place the stuffed beef tenderloin on the grill and, turning every 5 to 7 minutes to avoid burning the herbs, cook to an internal temperature of 110 to 120 degrees F. Cooking time for a medium-rare tenderloin is approximately 20 minutes.
- Once the tenderloin is cooked to your liking and removed from the grill, allow to rest for 10 minutes. Slice into 1/2 to 1-inch medallions. If desired, serve on a bed of roasted marinated red and yellow peppers with a green salad of your choice tossed in Maple Balsamic Vinaigrette.
- Spinach Stuffing:
- Heat oil in a saute pan over high heat. Add frozen spinach, garlic, and red pepper flakes, and saute over high heat until the spinach has lost its moisture and is heated through, approximately 3 to 5 minutes. Add sherry and cook for 2 minutes. Add bread crumbs and Romano cheese. Cook for 1 to 2 minutes, until the ingredients combine into a soft-textured stuffing. If the stuffing seems too dry, add some additional sherry. If the stuffing seems too wet, add more bread crumbs.
- Remove from heat and add salt and pepper, to taste. Add all fresh herbs and mix gently. Allow to cool before stuffing into tenderloin.
- Mix the mustard with the vinegars. Add the oil and combine well. Add all the dry seasonings and mix together. Add the maple syrup and stir until combined.
STUFFED BEEF TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
ONION-SPINACH STUFFED BEEF TENDERLOIN
Enjoy this hearty beef stuffed with spinach mixture and served with brandy cream sauce - perfect dinner for Christmas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 425°F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes.
- With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
- Bake uncovered 25 to 30 minutes or until thermometer reads 135°F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140°F.
- Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Remove string from beef before slicing. Serve beef with brandy cream sauce.
Nutrition Facts : Calories 630, Carbohydrate 10 g, Fat 7, Fiber 1 g, Protein 34 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 670 mg
SPINACH-STUFFED BEEF TENDERLOIN
Makes 12 servings
Number Of Ingredients 11
Steps:
- 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.
SPINACH-STUFFED BEEF TENDERLOIN
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.
Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 298mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SPINACH-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
Provided by jonesies
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 393.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 108.1, Sodium 428.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.7, Protein 33.3
BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH
Make and share this Beef Tenderloin with Garlic, Mushrooms, and Spinach recipe from Food.com.
Provided by Terri F.
Categories Meat
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp.
- olive oil in large skillet.
- Add garlic and onion, and saute until softened.
- Add mushrooms, saute until lightly browned, stirring occasionally.
- Add spinach and sherry, and saute until spinach is wilted.
- Salt and pepper to taste.
- Season beef tenderloin on all sides with salt and pepper.
- Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
- Use butcher's string to tie the halves together and secure the filling.
- Heat remaining olive oil in large skillet.
- Sear tenderloin on all sides until browned.
- Heat oven to 425 degrees F.
- Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
- Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
- Cut into 1/2 inch slices to serve.
Nutrition Facts : Calories 585.5, Fat 38.2, SaturatedFat 14, Cholesterol 146.2, Sodium 149.7, Carbohydrate 6.3, Fiber 1.9, Sugar 1.8, Protein 46
MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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5/5 (1)Estimated Reading Time 3 minsServings 10Total Time 1 hr 20 mins
- Heat olive oil in a large skillet, add garlic and onions, saute over medium heat until soft and lightly golden brown.
- Make a cut in the tenderloin lengthwise, ensuring that you don't cut all the way through - you want to make a pocket. Then make two more cuts holding the knife parallel to the cutting board, along each side of the tenderloin. Again, make sure you don't cut all the way through the meat.
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5/5 (11)Total Time 2 hrsServings 12Calories 306 per serving
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
- Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.
SPINACH-STUFFED BEEF TENDERLOIN | BETTER HOMES & GARDENS
From bhg.com
Servings 18Calories 214 per servingTotal Time 1 hr 15 mins
- 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.
- For stuffing, in a large bowl combine the next seven ingredients (through black pepper). Stir in egg until combined. Add cheese; stir until combined.
- 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.)
CREAMED SPINACH-STUFFED FILET ROAST RECIPE - FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 1 hr 30 minsCategory Filet Mignon
- In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the flour and cook, stirring, until the flour is golden, about 3 minutes. Whisk in the cream until smooth, then add the spinach. Cook, stirring occasionally, until the mixture is very thick, about 5 minutes. Stir in the cheese, nutmeg and lemon juice and season with salt and pepper. Let cool slightly.
- Preheat the oven to 450°. Set a rack over a large rimmed baking sheet. Arrange the filet on the rack and season the top with salt and pepper. Spread the creamed spinach evenly over the filet, leaving a 1-inch border around the edges. Roll up the filet and tie with kitchen twine at 1-inch intervals. Rub the filet with the olive oil and season with salt and pepper. Roast for 30 to 35 minutes, until medium-rare within and an instant-read thermometer inserted in the center registers 120°. Transfer to a cutting board and let rest for 10 minutes. Slice 1/2 inch thick and serve warm.
SPINACH- AND MUSHROOM-STUFFED TENDERLOIN
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hrServings 1Calories 440 per serving
- Prepare Spinach-Mushroom Stuffing: In 12-inch skillet, heat 4 tablespoons margarine or butter (1/2 stick) over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid evaporates, 12 to 15 minutes.
- Remove skillet from heat; stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 tablespoons grated Parmesan cheese, 2 tablespoons plain dried bread crumbs, 1 teaspoon chopped fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
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From myrecipes.com
5/5 (1)Calories 200 per servingServings 15
- Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and shallots; sauté 4 minutes. Add brandy; cook 30 seconds or until liquid evaporates. Spoon mixture into a large bowl; set aside.
- Heat 1 teaspoon oil in skillet over medium heat. Add spinach and garlic; sauté 30 seconds or until spinach wilts. Place spinach mixture in a colander, pressing with the back of a spoon until barely moist. Add spinach mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to mushroom mixture; stir well.
- Trim fat from tenderloin. To butterfly tenderloin, slice lengthwise, cutting to, but not through, other side. Open the halves, laying tenderloin flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place heavy-duty plastic wrap over tenderloin, and flatten to an even thickness, using a meat mallet or rolling pin. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over tenderloin. Spread spinach mixture down center of tenderloin to within 1/2 inch of sides; fold over 3 or 4 inches of small end. Roll up tenderloin, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string. Brush 1 teaspoon olive oil over tenderloin, and sprinkle with remaining salt and pepper.
- Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 500° for 35 minutes or until the thermometer registers 130° (rare) or 160° (medium).
STUFFED BEEF TENDERLOIN WITH BURGUNDY-MUSHROOM SAUCE ...
From southernliving.com
Servings 8Total Time 1 hr 45 minsCategory Beef
- Prepare the Beef: Preheat oven to 350°F. Drain spinach well; press between paper towels to remove excess moisture. Melt butter in a medium-size straight-sided saucepan over medium. Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes. Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Remove from heat, and let cool 10 minutes.
- Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to, but not through, other side. (The cut should be within 1⁄2 inch of other side.) Open top cut piece, as you would a book, and lay flat. Place between 2 sheets of plastic wrap. Using flat side of a meat mallet or back of a small heavy skillet, pound to 1⁄2-inch thickness and about a 13-inch square. Spread leek-spinach mixture evenly over Beef, leaving a 1⁄2-inch border around edges. Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals. Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1⁄2 teaspoon pepper.
- Place Beef on a wire rack set over a rimmed baking pan. Bake in preheated oven 30 minutes. Increase oven temperature to 450°F (do not remove from oven). Bake until a meat thermometer registers 125°F, about 20 minutes. Remove from heat, and let stand 30 minutes before slicing.
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SPINACH-STUFFED BEEF TENDERLOIN - MIDWEST LIVING
From midwestliving.com
5/5 (1)Calories 273 per servingTotal Time 1 hr 5 mins
- In a medium saucepan, cook onion and garlic in butter until tender. Add well-drained spinach to onion mixture; cook and stir until just heated through. Remove from heat. Stir in bread crumbs, Parmesan cheese, salt, and the 1/8 teaspoon pepper. Set the spinach mixture aside.
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- Place the stuffed beef tenderloin on a rack in a roasting pan. Insert a meat thermometer into the meat. Roast, uncovered, in a 425 degree F oven for 30 to 45 minutes or until thermometer registers 145 degree F (for medium-rare).
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