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Spinach & Bacon Stuffed Beef Tenderloin

Active Time: 40 minutes
Total Time: 1 hour 15 minutes plus chilling
Serves: 8


8 slices Schnucks hardwood smoked bacon, cut into 1/4-inch pieces
1 small onion, chopped (about 3/4 cup)
4 garlic cloves, chopped
2 tablespoons Schnucks unsalted butter
1 tablespoon chopped fresh tarragon leaves
1 package (9 ounces) baby spinach leaves (about 8 cups)
1/2 (8-ounce) package Schnucks cream cheese, cut into small pieces
3/4 cup Schnucks Italian style breadcrumbs
1 teaspoon lemon juice
1 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 center-cut beef tenderloin (about 3-1/2 pounds)
1-1/2 tablespoons Crisco® extra virgin olive oil

1. Preheat oven to 375°F. In 12-inch skillet, cook bacon over medium heat 5 to 6 minutes or until crisp, stirring frequently; with slotted spoon, transfer bacon to bowl. In same skillet, cook onion 3 to 4 minutes or until soft, stirring frequently. Add garlic, butter and tarragon; cook 1 minute or until butter melts. Add spinach and bacon; cook 1 to 2 minutes, turning with tongs frequently until spinach wilts. Remove skillet from heat; stir in cream cheese, breadcrumbs, lemon juice and 1/4 teaspoon each salt and pepper. Transfer spinach mixture to shallow dish; cover and refrigerate 30 minutes.

2. Butterfly beef tenderloin by cutting beef lengthwise down center, being careful not to cut through, leaving about 3/4-inch uncut on bottom. Open beef and lay flat between plastic wrap on cutting board. With smooth end of meat mallet, pound beef to flatten to about 3/4-inch thickness. Remove plastic wrap and evenly spread spinach mixture over beef, leaving about 1-1/2-inch border around edges. Starting at side, roll up beef with filling to form a pinwheel; grain of meat will be end to end. With kitchen string, tie beef crosswise at about 2-inch intervals. Tie beef lengthwise with second piece of string, threading through crosswise ties.

3. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; add beef and turn with tongs every 30 seconds to sear all sides of beef. Place beef on large rimmed baking pan; roast 35 to 40 minutes or until internal temperature reaches 135°F for medium-rare. Transfer beef to cutting board and loosely cover with aluminum foil; let stand 10 minutes. (Internal temperature will rise about 10°F upon standing.)

Each serving: about 594 calories, 35 g total fat (17 g saturated), 177 mg cholesterol, 782 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g sugars, 45 g protein

Cook’s Wisdom

Spinach filling can be prepared as directed in step 1, covered and refrigerated up to 1 day in advance. Let filling stand at room temperature 30 minutes before using.