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1
Heat oven to 400F.
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2
Cut deep slit, horizontally, almost through roasts to form pocket.
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3
Open roasts so they lay flat.
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4
Place bacon into 12-inch nonstick skillet.
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5
Cook over medium heat, stirring occasionally, until bacon is crisp.
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6
Remove bacon with slotted spoon to small bowl.
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7
Pour all but 1 tablespoon bacon drippings from skillet into another small bowl; set aside.
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8
Add 3 tablespoons butter to 1 tablespoon bacon drippings in skillet; cook over medium heat until melted.
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9
Add shallots; cook 10 minutes or until tender and browned.
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10
Stir in spinach; cook 1-2 minutes until leaves are softened.
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11
Remove from heat; stir in cheese, bacon and breadcrumbs.
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12
Sprinkle inside surface of each roast with 1 1/2 teaspoons salt and 1 teaspoon pepper.
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13
Spread spinach mixture evenly over inside surface of each roast.
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14
Fold top portion of roast over filling.
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15
Tie roasts at 1-inch intervals with kitchen string, or secure with small turkey skewers.
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16
Add 2 tablespoons reserved bacon drippings and remaining 1 tablespoon butter to same skillet.
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17
Place roasts in skillet; cook over medium-high heat, turning as necessary, until well browned.
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18
Place roasts into shallow roasting pan along with any remaining drippings from skillet.
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19
(Do not cover.)
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20
Bake 30-40 minutes or until meat thermometer inserted in center of roast reaches 135F.
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21
for medium doneness.
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22
Remove to cutting board; cover with aluminum foil.
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23
Let stand 10 minutes.
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24
(Temperature will increase about 10 degrees.)
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25
Meanwhile, add whipping cream to pan drippings in roaster.
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26
Cook over medium heat, stirring to scrape up browned bits, until mixture comes to a boil.
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27
Continue cooking until desired consistency; strain.
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28
Slice beef; serve with sauce.
