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Onion-Spinach Stuffed Beef Tenderloin

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Onion-Spinach Stuffed Beef Tenderloin
  • 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.
Updated Nov 11, 2014

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
0
*Percent Daily Values are based on a 2,000 calorie diet.
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