|I purchased an already trimmed tenderloin at Costco|
|A pocket is sliced lengthwise to place spinach stuffing (careful not to slice through other side)|
|Tenderloin is closed and tied closed with kitchen twine and placed on a rack in roasting pan|
|Parmesan biscuits fresh out of oven, carrots cooking on stove top, potatoes roasting in oven and tenderloin waiting to be added to the oven|
|Dinner in progress...red skinned potatoes roasting in the oven for the guys|
Stuffed Beef Tenderloin
1 4-pound trimmed beef tenderloin, patted dry with paper towels
Sea salt and black pepper
1 pound lightly cooked fresh baby spinach, well drained and chopped
3 to 4 tablespoons olive oil, divided
2 cloves garlic, minced
1 bunch green spring onions (about 8), sliced
3 tablespoons chopped Italian flat leaf parsley
3 tablespoons finely chopped sun-dried tomatoes packed in oil
1/4 cup shredded Parmigiano Reggiano (or regular Parmesan cheese)
Pinch red pepper flakes, optional
Preheat oven to 450 degrees F. Place a rack in the bottom of a large shallow roasting pan and set aside.
Place tenderloin on a large cutting board. Using a sharp knife, slice a long slit lengthwise through center of tenderloin (not through the other side), within 3/4-inch of opposite side, making a long pocket to hold spinach stuffing; open flat. Season generously with salt and pepper to taste. Set aside while preparing stuffing mixture.
In a medium skillet, add 1 tablespoon olive oil and saute garlic and onions over medium heat for 2 to 3 minutes or until softened. Stir in fresh parsley and cook about 1 minute. In a medium bowl combine drained chopped spinach and onion/garlic/parsley mixture. Stir in sun-dried tomatoes, cheese and red pepper flakes. Season with salt and pepper, to taste. Spread spinach stuffing mixture evenly down the center of beef tenderloin, pressing firmly. Tightly roll up tenderloin, tucking the small end under so it cooks evenly. Tie beef with kitchen twine at 2-inch intervals. Place beef on rack in roasting pan. Brush with remaining olive oil and sprinkle with salt and pepper.
Bake at 450 degrees F for the first 15 minutes; reduce oven temperature to 425 degrees and cook an additional 25 to 30 minutes to desired doneness; or until an instant read thermometer inserted into thickest part of roast registers approximately 140 to 145 degrees F for medium rare; 160 degrees F for medium; or 170 degrees for well done (note that meat will continue to cook after removing from oven and the temperature increases approximately 5 degrees as the meat rests). Remove from oven and cover loosely with foil for about 10 minutes before slicing.