Spinach, Pine Nut & Cheese Stuffed Tenderloin

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 350 degrees Fahrenheit.

4. In a large skillet over medium heat, add 2 tablespoons oil. Once hot, add spinach, pine nuts, salt and pepper and cook for 2 minutes or until spinach is just wilted; remove from skillet and set aside to cool. Once cool, place in a medium bowl. Add goat cheese and mix until just combined.

5. Place tenderloin on a sheet of plastic wrap with a long side facing you. Smear spinach mixture evenly over middle of tenderloin, leaving a 1-inch border along the edge farthest from you. Beginning with the side nearest to you and using the plastic wrap as an aid, roll up tenderloin, gently pressing on the filling; tie the rolled steak tight with butcher’s twine at 2- to 3-inch intervals. Season the outside with remaining oil and salt and pepper to taste. Wash hands after handling raw meat.

6. Place beef on a roasting rack and cook for 20 minutes.

7. Increase oven temperature to 400 degrees Fahrenheit and cook an additional 20 minutes or until temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer. Let rest for 3-minutes. Remove from pan, wrap in foil and let stand for 5 minutes before carving.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org