Ingredients

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.

Reviews & Comments 12

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    " It was excellent "
    merlin ate it and said...
    Fantastic. I think the sauce would be good with a simple ribeye too.
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    " It was excellent "
    bluewaterandsand ate it and said...
    This will be Superb for anykind of dinner that one needs to plan.I do love Tenderloin!
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  • absolutgoddess 6 years ago
    This sounds amazing!
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  • shandy 6 years ago
    YUM! What a presentation of flavors. This could be my Valentine dinner. Thank you for sharing =D
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  • wynnebaer 6 years ago
    WOW.:)
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  • chihuahua 6 years ago
    Sounds heavenly! Great post.
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    " It was excellent "
    lunasea ate it and said...
    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! ;)
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  • mizblizz 6 years ago
    Got to be DELISH!.. I will try this one next.
    Thanks for the recipe.
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  • spiceman 6 years ago
    Mouth watering to say the least!! Couldn't find any goat cheese in my neck of the woods and used cheddar/natural cheese mix instead. Tasted superb!!
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    " It was excellent "
    kochhexe ate it and said...
    ohhhh nooo! what a recipe! wonderful!great!scrumptious!divine! colourful!delicious! i shall treasure this, i assure you. i shall safe it, print it, and always carry it with me! :-) Renate
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  • absinthebride 6 years ago
    I am in love and have bookmarked this. :) Thanks for the recipe!
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  • conner909 6 years ago
    OMG! This looks absolutely divine! What a great recipe for a dinner party, and I am having one soon. I bet it would be good with roasted fingerling potatoes, too. Thanks!
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