BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH

Beef Tenderloin with Garlic, Mushrooms, and Spinach image

Provided by Terri F.

Categories Meat

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

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2 tablespoons olive oil, divided
5 cloves garlic, peeled and minced
1 onion, finely chopped
10 ounces fresh mushrooms, sliced
1 lb Baby Spinach, washed
1/4 cup dry sherry
salt, to taste
pepper, freshly ground,to taste
3 -4 lbs beef tenderloin, trimmed and butterflied

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.