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Ingredients
- 7 lb Beef tenderloin, head and tail removed (cleaned)
- 1 lb Spinach, cleaned
- 1 1/2 lb Mixed mushrooms
- 1 c. Prosciutto, julienned
- 2 c. Fontina cheese
- 1/2 c. Pine nuts
- 3 x Shallots, minced
- 2 ounce Grape seed oil Salt and pepper, to taste
Directions
- With a long thin knife, cut an opening from one end to the tenderloin to the other and set aside. In a skillet, pour 1 oz of the grape seed oil and saute/fry the shallots, garlic, and pine nuts for approximately 20 seconds.
- Add in the mushrooms and saute/fry for an additional 2 min. Salt and pepper to taste. Remove the skillet from the stove and mix in the proscuitto and spinach. Stir till the spinach wilts. Let the mix cold, then mix in the cheese and season with salt and pepper again. Fill the beef tenderloin with the cooled filling and salt an pepper the outside of the beef. Sear on all sides in a saute/fry pan and then place in a 375 degree oven and bake for 20 min or possibly till it reaches the desired internal temperature. Remove the tenderloin from the oven and let rest for 10 min (a must!).
- Room, showed us how to prepare roasted beef tenderloin with a wonderful side dish of caramelized onion and calamata olive hash browns. This dish will definitely impress your guests!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 10 servings | |
| Calories 856 | |
| Calories from Fat 421 | 49% |
| Total Fat 47.22g | 59% |
| Saturated Fat 18.97g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 300mg | 100% |
| Sodium 421mg | 18% |
| Potassium 1557mg | 44% |
| Total Carbs 5.42g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.66g | 2% |
| Protein 98.57g | 158% |
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