Spinach, Mushroom & Cheese Stuffed Tenderloin

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Serving: Serves 8
Prep Time: 20 Minutes
Cooking Time: Cook 40 Minutes

Taste of the Season Magazine 11/17

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Note: Wash hands with soap and water.
1. In a large skillet over medium heat, add 2 tablespoons oil. Once hot, add spinach and salt and pepper to taste and cook for 1-2 minutes or until spinach is just wilted; remove from skillet and set aside to cool. Once cool, place in a medium bowl. Add cream cheese and mushrooms and mix until just combined.
2. Preheat oven to 350 degrees Fahrenheit.
3. Place tenderloin on a sheet of plastic wrap with the long side facing you. Smear spinach mixture evenly over tenderloin, leaving a 1-inch border along the edge farthest from you. Beginning with the side nearest 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.
4. Place beef on a roasting rack and cook for 20 minutes. Increase oven temperature to 400 degrees Fahrenheit and cook for 20 minutes or until a meat thermometer registers 125 degrees Fahrenheit for rare or 135 degrees Fahrenheit for medium rare. Remove from pan, wrap in foil and let stand for 15 minutes before slicing.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 277 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 5g)
Protein: 32g
Total Carbohydrates: 2g (Dietary Fiber: 1g
Sugars: 1g)
Cholesterol: 95mg
Sodium: 140mg