Ingredients
1 whole beef tenderloin (3–4 pounds), trimmed
Salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
4 garlic cloves, minced
2 tbsp butter
1 small onion, finely chopped
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped
½ cup breadcrumbs
½ cup grated parmesan
1 egg, lightly beaten
Instructions
1. Butterfly the beef tenderloin lengthwise without cutting all the way through; open it flat and pound to even thickness.
2. In a pan, melt butter and sauté onions. Add mushrooms and cook until soft. Stir in spinach until wilted. Remove from heat and add breadcrumbs, parmesan, and egg. Let cool.
3. Spread the stuffing over the beef and roll it up tightly. Tie with kitchen twine every 1–2 inches.
4. Rub the outside with olive oil, Dijon mustard, herbs, garlic, salt, and pepper. Sear on all sides in a hot skillet.
5. Roast in a preheated 400°F oven for 30–40 minutes or until internal temperature reaches 130°F for medium-rare.
6. Rest for 10–15 minutes before slicing and serving.
Notes
Use a meat thermometer to avoid overcooking.
Customize the stuffing with sun-dried tomatoes, blue cheese, or pancetta.
Make stuffing a day ahead to save prep time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg