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1
Trim and remove all silver skin and fat from the beef.
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2
Rub meat with the olive oil and then splash with sherry.
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3
Continuing to rub beef, then sprinkle the steak seasoning all over the meat.
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4
Cover beef on all sides with the fresh herbs, rubbing to coat.
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5
Place meat in a shallow pan and allow to rest for 30 minutes.
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6
Turn and pat beef with the marinade that has collected in the pan.
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7
Allow to rest for an additional 30 minutes.
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8
Heat the grill to 500 degrees F.
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9
With an 8-inch knife, carefully pierce the meat in the center of 1 end.
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10
Cut a hole through that side as far into the fillet as the knife will allow.
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11
Turn to the other end and repeat this process, until the hole extends all the way through the fillet.
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12
Open the hole like a tunnel, being careful not to break through to the outside of the fillet.
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13
Using only small amounts at a time, stuff the cooled Spinach Stuffing into the opening from 1 end to the other.
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14
Reduce grill temperature to 400 degrees F.
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15
Place the stuffed beef tenderloin on the grill and, turning every 5 to 7 minutes to avoid burning the herbs, cook to an internal temperature of 110 to 120 degrees F. Cooking time for a medium-rare tenderloin is approximately 20 minutes.
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16
Once the tenderloin is cooked to your liking and removed from the grill, allow to rest for 10 minutes.
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17
Slice into 1/2 to 1-inch medallions.
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18
If desired, serve on a bed of roasted marinated red and yellow peppers with a green salad of your choice tossed in Maple Balsamic Vinaigrette.
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19
Heat oil in a saute pan over high heat.
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20
Add frozen spinach, garlic, and red pepper flakes, and saute over high heat until the spinach has lost its moisture and is heated through, approximately 3 to 5 minutes.
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21
Add sherry and cook for 2 minutes.
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22
Add bread crumbs and Romano cheese.
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23
Cook for 1 to 2 minutes, until the ingredients combine into a soft-textured stuffing.
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24
If the stuffing seems too dry, add some additional sherry.
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25
If the stuffing seems too wet, add more bread crumbs.
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26
Remove from heat and add salt and pepper, to taste.
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27
Add all fresh herbs and mix gently.
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28
Allow to cool before stuffing into tenderloin.
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29
Maple Balsamic Vinaigrette:
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30
Mix the mustard with the vinegars.
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31
Add the oil and combine well.
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32
Add all the dry seasonings and mix together.
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33
Add the maple syrup and stir until combined.
