Stuffed Beef Tenderloin with Red Pepper, Spinach and Cheese
Stuffed Beef Tenderloin with Red Pepper, Spinach and Cheese
Servings 4
Ingredients
- 1 (3 to 4 pound) beef tenderloin - center cut
- 1 (10-ounce) package frozen chopped spinach - thawed and squeezed dry
- ½ cup crumbled feta cheese
- 1 small jar roasted red peppers - drained
- Salt and freshly ground pepper
- 2 to 3 tablespoons olive oil
Instructions
- Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef.
- Open the beef tenderloin.
- Use a meat mallet to pound the meat to 3/4-inch thickness.
- Season the flattened beef with salt and pepper.
- Place the red peppers on top of the beef leaving a 1-inch border.
- Place the spinach and then cheese on top of the red peppers.
- Roll the beef up tightly, jelly-roll fashion.
- Use butcher string to secure the beef roll.
- Preheat the oven to 375 degrees F. Drizzle roast with olive oil and season with a little more salt and pepper.
- Roast for 30 to 40 minutes or until desired doneness. 135 degrees for medium rare.
- Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes before slicing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
