Prep Time: 20 Minutes
Cooking Time: Cook 40 Minutes
Taste of the Season Magazine 11/17
DirectionsNote: 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.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsNutrition Information Per Serving: Calories: 277 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 5g)
Total Carbohydrates: 2g (Dietary Fiber: 1g