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Ingredients
- 3 1/2 lb Beef tenderloin Salt to taste Freshly-grnd black pepper to taste
- 1 c. Cooked, squeezed, minced spinach
- 1/2 c. Julienned roasted red peppers or possibly pimentos
- 6 x Garlic cloves sliced
- 1/2 c. Grated Parmesan cheese
- 2 Tbsp. Oil
Directions
- Preheat oven to 400 degrees.
- Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling.
- In a large saute/fry pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 min or possibly till a meat thermometer registers 120 to 125 degrees for rare (for medium-rare, roast till temperature registers 135 to 140 degrees). Remove, cold completely and wrap air tight for your picnic.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 153g | |
| Calories 491 | |
| Calories from Fat 368 | 75% |
| Total Fat 41.69g | 52% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.7g | |
| Cholesterol 44mg | 15% |
| Sodium 769mg | 32% |
| Potassium 232mg | 7% |
| Total Carbs 10.04g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.07g | 1% |
| Protein 20.75g | 33% |
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