Grilled Spinach- And Mushroom-Stuffed Beef Tenderloin Recipe Recipe

Name: Grilled Spinach- And Mushroom-Stuffed Beef Tenderloin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 3 tablespoon unsalted butter; 1/4 cup finely chopped shallots; 10 ounces button mushrooms, cleaned and cut into 1/2-inch sliced; 2 teaspoons freshly minced garlic (about 2 medium cloves); 1/2 teaspoon crushed red pepper; 10 ounces frozen chopped spinach, thawed and squeezed dry; Kosher salt; Freshly ground black pepper; 1 whole beef tenderloin, about 5 pounds, trimmed of silverskin and butterflied

Servings: persons

:
3 tablespoon unsalted butter
1/4 cup finely chopped shallots
10 ounces button mushrooms, cleaned and cut into 1/2-inch sliced
2 teaspoons freshly minced garlic (about 2 medium cloves)
1/2 teaspoon crushed red pepper
10 ounces frozen chopped spinach, thawed and squeezed dry
Kosher salt
Freshly ground black pepper
1 whole beef tenderloin, about 5 pounds, trimmed of silverskin and butterflied

1
Melt butter in a 12-inch skillet over medium-high heat until foaming subsides. Add in shallots and cook, stirring occasionally, until softened, about 5 minutes. Add in mushrooms and cook, stirring occasionally, until well browned, about 7 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add spinach and cook until warmed through, about 2 minutes. Remove from heat and season with salt and pepper to taste.
2
Lay butterflied tenderloin opened flat. Season generously with salt and pepper. Spread filling over tenderloin, leaving about 1/2 an inch edge with no stuffing. Roll tightly into a cylinder and tie shut with butcher twine at 1-inch intervals. Season outside of beef generously with salt and pepper. Let rest for 45 minutes while preparing grill.
3
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4
and
5
the grilling grate. Place tenderloin on cool side of grill, cover, and cook until an instant read thermometer reads 120u00b0F degrees when inserted into the thickest part of the beef. Transfer beef to hot side of grill and cook until well browned, 2-3 minutes per side. Transfer to a cutting board and let rest for 15 minutes. Remove twine and cut into 1-inch slices and serve.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: :, 3 tablespoon unsalted butter, 1/4 cup finely chopped shallots, 10 ounces button mushrooms, cleaned and cut into 1/2-inch sliced, and more.

Yes, Grilled Spinach- And Mushroom-Stuffed Beef Tenderloin Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Spinach- And Mushroom-Stuffed Beef Tenderloin Recipe

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