Beef tenderloin, when prepared properly is mouth watering and delightful. This Spinach and Mushroom Stuffed Beef Tenderloin recipe is an easy way to impress – And by adding halved beets, carrots and garlic to the sheet pan, you have the perfect side dish.
Stuffed beef tenderloin is so good and can easily become a family favorite. It happens to also be elegant enough to impress your dinner guests or serve as the star dish at your holiday table.
SIMPLE. Easier than it looks – any busy mama can pull this dish together in a little over an hour (including roasting time).
FLAVORFUL. Despite being a quick, but hardy family meal, this dish boasts amazing flavor and a beautiful presentation. It’s a fall/winter favorite here in our home – I hope you will try it and fall in love too.
EASY CLEAN UP. My favorite recipes included easy clean up and this beef tenderloin recipe fits the bill. It’s a one pan clean up and that makes any busy mama a happy one.
MAKES A BEAUTIFUL PRESENTATION: This serving dish is an easy way to showcase your meal and make a beautiful presentation.
Spinach and Mushroom Stuffed Beef Tenderloin
- 4 bacon slices, diced
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 cups button mushrooms, diced
- 5 oz fresh baby spinach
- 3 tbsp. pine nuts
- 1/2 cup white wine
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 1 1/2 lbs. beef tenderloin
- Preheat oven to 350°.
- Cook bacon in a large skillet over medium-high heat until almost cooked through. Add shallot, garlic, and mushrooms; cook for 3-4 minutes, stirring frequently. Add spinach and pine nuts; cook until spinach wilts, stirring frequently. Stir in white wine and cook until wine mostly evaporates. Sprinkle even with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
- Cut tenderloin down its length cutting to but not through the other side. Fold beef open like a book. Cover with a piece of parchment and gently pound to about 1/2-inch even thickness with a mallet or rolling pin. Sprinkle meat evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Evenly spread spinach-mushroom mixture over the beef, leaving a 1/2-inch border around the edges. Roll up jelly-roll style and tie up in 1-inch intervals with kitchen twine.
- Place rolled tenderloin on a jelly-roll pan. Bake at 350° for 30 minutes. Increase heat to 450° without opening the door of the oven. Cook for an additional 15-20 minutes or until meat reaches at least 125° when measured with an instant read thermometer. Let meat rest for 10 minutes; slice across the grain into 12 even slices.