Description
An elegant beef tenderloin stuffed with a creamy spinach and mushroom filling, perfect for holiday dinners and special occasions.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 cup spinach, chopped
- 1 cup mushrooms, chopped
- 1/2 cup cream cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
- Kitchen twine
Instructions
- Preheat the oven to 375°F (190°C). Trim excess silver skin from the tenderloin and make a pocket for the filling. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms for 4–5 minutes, then add spinach and cook until wilted. Combine with cream cheese, breadcrumbs, thyme, salt, and pepper in a bowl.
- Stuff the filling into the tenderloin pocket and tie securely with kitchen twine. Sear the tenderloin in a hot skillet until browned (about 2 minutes per side).
- Transfer skillet to the oven and roast for 25–30 minutes, until the internal temperature reaches your desired doneness.
- Let the roast rest uncovered for 10–15 minutes, slice, and serve warm.
Notes
Serve with roasted vegetables or a red wine reduction. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg