Onion-Spinach Stuffed Beef Tenderloin

Name: Onion-Spinach Stuffed Beef Tenderloin
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
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

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Prep 1 hr 10 min
Total 1 hr 10 min
Servings 6

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Enjoy this hearty beef stuffed with spinach mixture and served with brandy cream sauce – perfect dinner for Christmas.

By Betty Crocker Kitchens

Updated Nov 11, 2014

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Ingredients

Beef and Stuffing

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

Brandy Cream Sauce

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

1

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.
2

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.
3

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.
4

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.
5

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.
6

Remove string from beef before slicing. Serve beef with brandy cream sauce.

Nutrition

630 Calories, 45g Total Fat, 34g Protein, 10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 630

Total Fat: 45g; 0%

Saturated Fat: 24g; 0%

Sodium: 670mg; 0%

Total Carbohydrate: 10g; 0%

Dietary Fiber: 1g; 0%

Protein: 34g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Vegetable; 5 Very Lean Meat; 7 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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