Pin Recipe

Stuffed Beef Tenderloin with Red Pepper, Spinach and Cheese

Prep Time 15

Cook Time 40

Servings 4

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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.

Nutrition

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.