Best 4 Spinach Stuffed Beef Tenderloin Recipes

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Spinach stuffed beef tenderloin is a juicy, flavorful dish perfect for special occasions. The tenderloin is a premium cut of beef known for its softness and melt-in-your-mouth texture. Stuffed with a vibrant and flavorful spinach filling, this dish elevates the beef's natural taste to new heights. The spinach stuffing adds moisture and color to the tenderloin, while the herbs and spices provide a delightful aromatic blend.

Let's cook with our recipes!

SPINACH-STUFFED BEEF TENDERLOIN



Spinach-Stuffed Beef Tenderloin image

Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1/2 pound fresh mushrooms, chopped
4 green onions, sliced
2 tablespoons olive oil, divided
2 garlic cloves, minced, divided
2 packages (10 ounces each) fresh spinach leaves
1 teaspoon salt, divided
1/8 to 1/4 teaspoon cayenne pepper
1 beef tenderloin roast (3-1/2 pounds)
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper

Steps:

  • In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.

Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 298mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF



BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF image

Categories     Beef

Yield 8 servings

Number Of Ingredients 19

1 4-pound trimmed beef tenderloin
1/4 tsp. salt
3/4 tsp. black pepper
3/4 tsp. dried thyme
2 cups crumbled blue cheese
1/3 cup bread crumbs
Butcher's twine or string
1 Tb. olive oil
1 cup ruby port wine
1 cup chicken broth
1 tsp. cornstarch dissolved in 1 tsp. water
For the barley pilaf:
1 cup dried mushrooms 2 Tbs. olive oil
1 large onion, diced
1 pound pearled barley
1 cup dry white wine
4 cups chicken broth
7 ounces rinsed baby spinach
1 cup grated Parmesan cheese

Steps:

  • Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

ONION-SPINACH STUFFED BEEF TENDERLOIN



Onion-Spinach Stuffed Beef Tenderloin image

Enjoy this hearty beef stuffed with spinach mixture and served with brandy cream sauce - perfect dinner for Christmas.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 cloves garlic, finely chopped
3 cups fresh baby spinach leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground pepper
2 lb beef tenderloin, trimmed of fat
2 tablespoons butter
1 shallot, finely chopped (2 tablespoons)
1/2 cup brandy
2 cups whipping cream
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oven to 425°F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes.
  • With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • Bake uncovered 25 to 30 minutes or until thermometer reads 135°F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140°F.
  • Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Remove string from beef before slicing. Serve beef with brandy cream sauce.

Nutrition Facts : Calories 630, Carbohydrate 10 g, Fat 7, Fiber 1 g, Protein 34 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 670 mg

SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN



SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN image

Categories     Beef     Dinner

Yield 4 people

Number Of Ingredients 7

4 oz blue chz, crumbled
4 garlic cloves, minced
1/2 tsp pepper, divided
1 (6 oz) package baby spinach (fresh, sliced)
2 lbs beef tenderloin
1/2 lb mushrooms, sliced
1/2 tsp salt, divided

Steps:

  • Step #1 In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender. Step #2 Add the garlic; cook & stir for 1 min. Step #3 In a bowl, mix the mushroom mixture, spinach & cheese; set aside. Step #4 Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Step #5 Open tenderloin so it lies flat; cover with plastic wrap. Step #6 Flatten to 3/4 inch thickness. Step #7 Remove plastic; sprinkle with 1/4 tsp salt & 1/4 tsp pepper. Step #8 Spread spinach mixture over the meat to within 1 inch of edges. Step #9 Close tenderloin; tie at 2 inch intervals with kitchen string. Step #10 Place tenderloin on a rack in a shallow roasting pan. Step #11 Sprinkle top with remaining salt & pepper. Step #12 Bake, at 425F degrees for 30 mins or until meat reaches desired doneness (for rare 140 degrees, uncovered, medium 160 degrees & well done 170 degrees). Step #13 Let stand 5-10 mins before slicing.

Tips:

  • Make sure the beef tenderloin is at room temperature before cooking, this will help it cook evenly.
  • Don't overcook the beef tenderloin, it should be cooked to medium-rare or medium for the best flavor and texture.
  • Use fresh spinach for the best flavor, if using frozen spinach, make sure to thaw it and squeeze out any excess water before using.
  • Season the spinach filling generously, this will help to bring out the flavor of the spinach and cheese.
  • Use a sharp knife to cut the beef tenderloin, this will help to prevent the meat from tearing.
  • If you don't have a meat thermometer, you can check the doneness of the beef tenderloin by inserting a toothpick into the center of the meat, if the toothpick comes out with just a hint of pink, the beef tenderloin is cooked to medium-rare.
  • Let the beef tenderloin rest for 10-15 minutes before slicing, this will help the juices to redistribute throughout the meat.

Conclusion:

Spinach stuffed beef tenderloin is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is stuffed with a flavorful mixture of spinach, cheese, and herbs, and then wrapped in bacon and roasted to perfection. The result is a juicy and flavorful dish that is sure to impress your guests.

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