Beef Tenderloin Stuffed With Peppers Spinach And Goat Cheese With Wine SauceFrom wolfpackjack 6 years ago
- 1 (3 to 4-pound) beef tenderloin, center cut shopping list
- 1 (10-ounce) package frozen chopped spinach, thawed shopping list
- 8 ounces goat cheese, room temperature shopping list
- 1 (12-ounce) jar roasted red peppers, drained shopping list
- 1 Tbsp chopped fresh rosemary shopping list
- 1 Tbsp chopped fresh thyme shopping list
- 2 Tbsp olive oil shopping list
- 1 tsp fresh rosemary shopping list
- 1 bunch fresh basil leaves shopping list
- 2 shallots, minced shopping list
- 1/2 cup port wine shopping list
- 1-1/4 cup beef stock shopping list
- 1 Tbsp cornstarch dissolved in 1/4 cup beef stock shopping list
- 1/3 cup tomato paste shopping list
- 2 Tbsp butter, cold, cut into pieces shopping list
- salt and freshly ground pepper shopping list
How to make it
- Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.
- Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
- To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.
- Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder. Continue rolling jelly roll fashion. Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve.
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the beef tenderloin roll to the pan and quickly brown on all sides.
- Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes. Use a meat thermometer to determine doneness.
- Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft.
- Add the port wine to the pan and cook until the liquid is reduced by half.
- Add 1 cup beef stock and bring to a boil.
- Add the dissolved cornstarch and stir until thickened.
- Add the tomato paste and fresh rosemary. Season with salt and pepper.
- Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
- Remove the rack from the roasting pan.
- Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan.
- Add the port wine sauce to the roasting pan. Simmer for 2 minutes.
- Reduce the heat. Stir in the cold butter until just combined.
- Cut the stuffed beef tenderloin into 1-inch slices.
- Pour the port wine sauce onto a dinner plate. Place a slice of beef tenderloin on top of the sauce.
- Garnish with fresh basil leaves.
- Serve with risotto or your favorite pasta.
The Cookwolfpackjack Raleigh, NC
The Rating5 people
Fantastic. I think the sauce would be good with a simple ribeye too.merlin in San Francisco loved it
This will be Superb for anykind of dinner that one needs to plan.I do love Tenderloin!bluewaterandsand in GAFFNEY loved it
This looks really great, Dave. I'm bookmarking to save for a special dinner. It will certainly be the perfect star of the meal. I'll report back when I make it. Great post = thanks! ;)lunasea in Orlando loved it
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