• 8servings
  • 50minutes
  • 238calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound sliced fresh mushrooms

  2. 4 garlic cloves, minced

  3. 1 package (6 ounces) fresh baby spinach, chopped

  4. 1 cup (4 ounces) crumbled blue cheese

  5. 1 beef tenderloin roast (2 pounds)

  6. 1/2 teaspoon salt, divided

  7. 1/2 teaspoon pepper, divided

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.

  2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges.

  3. Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.

  4. Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5-10 minutes before slicing. Yield: 8 servings.


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