SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN

SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN image

Yield 4 people

Number Of Ingredients 7

4 oz blue chz, crumbled
4 garlic cloves, minced
1/2 tsp pepper, divided
1 (6 oz) package baby spinach (fresh, sliced)
2 lbs beef tenderloin
1/2 lb mushrooms, sliced
1/2 tsp salt, divided

Steps:

Step #1 In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender. Step #2 Add the garlic; cook & stir for 1 min. Step #3 In a bowl, mix the mushroom mixture, spinach & cheese; set aside. Step #4 Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Step #5 Open tenderloin so it lies flat; cover with plastic wrap. Step #6 Flatten to 3/4 inch thickness. Step #7 Remove plastic; sprinkle with 1/4 tsp salt & 1/4 tsp pepper. Step #8 Spread spinach mixture over the meat to within 1 inch of edges. Step #9 Close tenderloin; tie at 2 inch intervals with kitchen string. Step #10 Place tenderloin on a rack in a shallow roasting pan. Step #11 Sprinkle top with remaining salt & pepper. Step #12 Bake, at 425F degrees for 30 mins or until meat reaches desired doneness (for rare 140 degrees, uncovered, medium 160 degrees & well done 170 degrees). Step #13 Let stand 5-10 mins before slicing.