Cold Spinach-Stuffed Beef Tenderloin
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Cold Spinach-Stuffed Beef Tenderloin
  Beef    Tenderloin  
Last updated 6/12/2012 12:59:48 AM. Recipe ID 22811. Report a problem with this recipe.
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      Title: Cold spinach-stuffed beef tenderloin
      Yield: 4 Servings
 
  3 1/2 lb Beef tenderloin
           Salt and pepper
      1 c  Cooked spinach, squeezed and
           Chopped
    1/2 c  Julienned roasted red
           Peppers or pimentos
      6    Garlic cloves, sliced
    1/2 c  Grated Parmesan cheese
      2 tb Oil
 
  Preheat oven to 400 degrees F. Split tenderloin open down its entire
  length. Season generously inside and out. Spread spinach to cover
  inside surface. Top with roasted peppers and garlic. Sprinkle with
  Parmesan. Reform tenderloin and tie every 3 inches with butchers
  twine, to hold in the filling. In a large saute pan heat oil and sear
  meat on all sides. Roast on a rack in a roasting pan for 15 to 20
  minutes or until a meat thermometer registers 120 to 125 degrees F
  for rare (for medium-rare, roast until temperature registers 135 to
  140 degrees F). Remove, cool completely and wrap air tight for your
  picnic.
  




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Recipe ID 22811 (Apr 03, 2005)

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