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
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.
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.
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
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
More about "spinach stuffed beef tenderloin recipes"
GRILLED SPINACH- AND MUSHROOM-STUFFED BEEF TENDERLOIN RECIPE
From seriouseats.com
5/5 (2)Total Time 2 hrsCategory Entree, MainsCalories 604 per serving
STUFFED BEEF TENDERLOIN WITH BURGUNDY-MUSHROOM …
From southernliving.com
17 CELEBRATION-WORTHY BEEF TENDERLOIN RECIPES
From cookinglight.com
BEEF TENDERLOIN STUFFED WITH GOAT CHEESE, SPINACH
From fodmapeveryday.com
BEEF TENDERLOIN FILLETS WITH SPINACH STUFFED PORTOBELLO …
From fromachefskitchen.com
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN & TRUFFLED WINE …
From myrecipes.com
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 ARTICHOKE STUFFED PORK TENDERLOIN | PORK LOIN RECIPES ...
From pinterest.com
MEAT RECIPES - GRILL | PAGE 2 | FAREWAY
From fareway.com
ROSA DI PARMA (STUFFED BEEF TENDERLOIN) | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
CREAMED SPINACH–STUFFED FILET ROAST RECIPE - KAY CHUN - FOOD
From foodandwine.com
SPINACH-STUFFED BEEF TENDERLOIN - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
40 PASSOVER RECIPES THAT WON'T LEAVE YOU BLOATED
From msn.com
BEEF TENDERLOIN ROAST RECIPE WITH SPINACH AND WALNUTS
From cravingtasty.com
SPINACH AND MUSHROOM-STUFFED BEEF TENDERLOIN | GRILLING
From seriouseats.com
CARAMELIZED SHALLOT STUFFED BEEF TENDERLOIN - LAND O'LAKES
From landolakes.com
10 BEST STUFFED BEEF TENDERLOIN ROAST RECIPES | YUMMLY
From yummly.com
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN RECIPE
From rosemaryandmaple.com
COLD SPINACH-STUFFED BEEF TENDERLOIN | EMERILS.COM
From emerils.com
SPINACH-STUFFED BEEF TENDERLOIN | MIDWEST LIVING
From midwestliving.com
STUFFED BEEF TENDERLOIN WITH RED PEPPER, SPINACH AND CHEESE
From thecookingmom.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #dinner-party #dietary #meat
You'll also love