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.
it is…
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
Ingredients
- 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
Instructions
- 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.
