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Stuffed Beef Tenderloin with Red Pepper, Spinach and Cheese
Course
Dinner
Keyword
Dinner
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Servings
4
Calories
148
kcal
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
Calories:
148
kcal
|
Carbohydrates:
7
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
17
mg
|
Sodium:
1430
mg
|
Potassium:
382
mg
|
Fiber:
3
g
|
Sugar:
0.5
g
|
Vitamin A:
8847
IU
|
Vitamin C:
43
mg
|
Calcium:
219
mg
|
Iron:
2
mg