ONION-SPINACH STUFFED BEEF TENDERLOIN

Onion-Spinach Stuffed Beef Tenderloin image

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

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 cloves garlic, finely chopped
3 cups fresh baby spinach leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground pepper
2 lb beef tenderloin, trimmed of fat
2 tablespoons butter
1 shallot, finely chopped (2 tablespoons)
1/2 cup brandy
2 cups whipping cream
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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