Spinach & Bacon Stuffed Beef Tenderloin
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Spinach & Bacon Stuffed Beef Tenderloin

Prep: 50 minutes plus chilling and standing
Roast: 35 minutes • Serves: 8

8 slices bacon, each cut crosswise into 1/4-inch pieces
1small onion, diced
4garlic cloves, chopped
2tablespoons unsalted butter
1tablespoon finely chopped fresh tarragon leaves
8ounces fresh baby spinach
4ounces cream cheese
3/4cup Italian seasoned dried breadcrumbs
1teaspoon fresh lemon juice
1teaspoon salt
3/4teaspoon ground black pepper
1(3-pound) CAB Center-cut Beef Tenderloin
1-1/2tablespoons olive oil

1.Heat large skillet over medium-high heat. Add bacon; cook 4 to 5 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to bowl. To same skillet with drippings, add onion; cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Add butter and tarragon; cook 1 minute or until butter is melted. Stir in spinach and bacon; cook 1 to 2 minutes or until spinach is wilted. Remove skillet from heat; stir in cream cheese, breadcrumbs, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer spinach mixture to shallow dish; refrigerate 30 minutes.

2.Preheat oven to 375°. To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2-inch thickness. Remove plastic wrap; evenly spread spinach mixture over beef, leaving about 1-1/2-inch border around edges. Starting at 1 side, roll up beef and filling to form a pinwheel. With kitchen string, tie beef crosswise at about 2-inch intervals. Tie beef lengthwise with second piece of string, threading through crosswise ties. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.

3.Heat large skillet over medium-high heat. Add oil and beef to skillet; sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan; roast 35 to 40 minutes or until internal temperature reaches 135° for medium-rare. Let beef stand 10 minutes before removing string and slicing.

Approximate nutritional values per serving: 

566 Calories, 44g Fat (19g Saturated), 126mg Cholesterol,
782mg Sodium, 11g Carbohydrates, 2g Fiber, 29g Protein

Chef Tip:
Spinach filling can be made up to 1 day in advance and refrigerated. Remove from refrigerator 30 minutes before using.