Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce

Name: Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 3 slices applewood-smoked bacon slices, finely chopped; 170 grams baby spinach, coarsely chopped; 710 milliliters unsalted beef stock (such as Swanson), divided; 1 kilograms beef tenderloin, trimmed; 1 teaspoon freshly ground black pepper, divided; 3 Tbsps butter; 454 grams packages cremini mushrooms, finely chopped; 5 teaspoons all-purpose flour; 1 Tbsp minced garlic; 3 Tbsps olive oil, divided; 237 milliliters red wine (such as pinot noir); 2 teaspoons salt, divided; 118 milliliters finely chopped shallots; 3 thyme sprigs; 2 teaspoons truffle oil

Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce might be just the main course you are searching for. This recipe serves 12. One serving contains 458 calories, 26g of protein, and 36g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of shallots, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat a large skillet over medium heat.

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Frying Pan

Add 1 tablespoon olive oil to pan; swirl to coat.

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Olive Oil

Equipment you will use

Frying Pan

Add bacon; cook for 2 minutes, stirring occasionally.

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Bacon

Add shallots; cook 2 minutes, stirring occasionally.

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Shallot

Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high.

Ingredients you will need

Mushrooms

Add garlic; saut 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes).

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Beef Stock

Garlic

Add spinach; cook 1 minute or until spinach wilts.

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Spinach

Preheat oven to 35

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Oven

Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book.

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Beef

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Knife

Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet.

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Beef

Meat

Wrap

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Plastic Wrap

Meat Tenderizer

Frying Pan

Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

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Olive Oil

Pepper

Beef

Salt

Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges.

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Mushrooms

Spread

Beef

Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine.

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Jelly

Beef

Roll

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Kitchen Twine

Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Olive Oil

Pepper

Beef

Salt

Place beef on a jelly-roll pan.

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Jelly

Beef

Roll

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Frying Pan

Bake at 350 for 30 minutes. Increase oven temperature to 450 (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 12

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Beef

Equipment you will use

Kitchen Thermometer