Stuffed Beef Tenderloin with Red Pepper, Spinach and Cheese
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
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 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.