Beef Tenderloin

Chidoro · Post by **Chidoro** » February 1, 2005, 12:16 pm

Being reminded of when I hacked myself about a year ago cooking this, I had to find the recipe again. This was an excellent and not too difficult meal. I always use fresh Locatelli cheese whenever Parmesan is called for and make sure you have your butchers twine handy:

3 1/2 pound beef tenderloin
Salt and pepper
1 cup cooked spinach, squeezed and chopped
1/2 cup julienned roasted red peppers or pimentos
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese
2 tablespoons 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. Spri*nkle 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).

It was f'ing magnificent, trust me.

Aabidano · Post by **Aabidano** » February 7, 2005, 12:53 pm

Sounds pretty good, have you done it with fresh spinach?

Chidoro · Post by **Chidoro** » February 7, 2005, 6:30 pm

I only use fresh spinach regardless of the dish. It wilts in like 20 seconds, if that, once the water is boiled so I wouldn't use frozen anything if I can avoid it.

Aabidano · Post by **Aabidano** » February 17, 2005, 1:55 pm

Made something similar last night. Used:

4lb round roast
1/4 cup finely chopped green peppers
1/4 cup finely chopped red oinion
1/2 cup chopped fresh spinach
1/4 cup Parmesan cheese
4 cloves garlic
2 tbsp olive oil

Mixed all ingredients together. Made a pocket in the roast just like you'd do stuffing a pork chop. Stuffed as much mixture inside as I could, and tied it up fairly tight. Baked at 350 for about 35 minutes to ~135 internal temperature.

Came out pretty good, I'd never stuffed a roast like that before. The flavor from the stuffing really penetrates through the meat.

I've got a pork tenderloin in the freezer, thinking about stuffing it and slow cooking it in the smoker this weekend.

Chidoro · Post by **Chidoro** » February 17, 2005, 5:23 pm

That does sound great. I really need to try it w/ an eye round soon, just to see how well it translates taste-wise at less than half the cost per lb.

Aabidano · Post by **Aabidano** » February 17, 2005, 6:02 pm

The grocers near the house have really high prices for the better cuts of meat. No tenderloin for me If I'm shopping on the way home

Pherr the Dorf · Post by **Pherr the Dorf** » February 17, 2005, 7:28 pm

My grandmother used to pound flank then cover the surface with chopped parsley, parm cheese, breadcrumbs, golden rasins and pinenuts then roll it, tie it off, sear it, and cook it in the sauce with the meatballs and sausages. I have adapted that to any cut I can jellyroll, including tenderloin, it's fucking yum

Aabidano · Post by **Aabidano** » February 18, 2005, 2:05 pm

Had the leftovers last night, they'd been in the fridge in a covered container overnight with about 3/4" of juice in the dish.

Almost gave me a chubby, the flavor was amazing after sitting overnight. Needs more spinach, and maybe a bit of lime. The peppers, onions and garlic overpowered it.