Stuffed Beef Tenderloin

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1 Beef Tenderloin (3.5 – 4lbs)
1 10oz. pkg. frozen, chopped spinach, thawed & squeezed dry
2 Tablespoons dry red wine
1 clove garlic minced
Thin sliced shitake or portabella mushrooms (optional)
3oz. Sharp Cheddar cheese, grated
1/4 cup dark currants
4 canned roasted, whole bell peppers
1 Large egg
Fresh ground black pepper to taste
Salt to taste

Butterfly meat (best to ask butcher to do when meat is purchased), trim. Beat flat (approx 1/4″). Transfer meat to cookie sheet/baking pan lightly greased with olive oil. Combine Spinach, wine, cheese, currants, egg, garlic, black pepper & salt. Cut peppers into strips. Place 1/2 of peppers over meat. Cover with spinach filling. Place remaining peppers on top of filling. Beginning at long end, roll tenderloin up and tie with string at 1-2″ intervals. Rub olive oil over surface of meat, season with salt & pepper. If meat was refrigerated and has not yet reached room temp let it stand for 30 min. Roast at 400 for 35-40 min. or until meat thermometer inserted in center reads 135 degrees. Remove from oven; let stand 15 minutes before slicing.

Stuffed Beef Tenderloin, 5.0 out of 5 based on 1 rating

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