Spinach And Mushroom-Stuffed Beef Tenderloin With T

Name: Spinach And Mushroom-Stuffed Beef Tenderloin With Truffled Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons olive oil, divided; 3 applewood-smoked bacon slices, finely chopped; 1/2 cup finely chopped shallots; 2 (8-ounce) packages cremini mushrooms, finely chopped; 1 tablespoon minced garlic; 3 cups unsalted beef stock (such as Swanson), divided; 1 (6-ounce) bag baby spinach, coarsely chopped; 1 (3 1/4-pound) beef tenderloin, trimmed; 1 1/2 teaspoons salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 cup red wine (such as pinot noir); 3 thyme sprigs; 5 teaspoons all-purpose flour; 3 tablespoons butter; 2 teaspoons truffle oil

Servings: persons

2 1/2 tablespoons olive oil, divided
3 applewood-smoked bacon slices, finely chopped
1/2 cup finely chopped shallots
2 (8-ounce) packages cremini mushrooms, finely chopped
1 tablespoon minced garlic
3 cups unsalted beef stock (such as Swanson), divided
1 (6-ounce) bag baby spinach, coarsely chopped
1 (3 1/4-pound) beef tenderloin, trimmed
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup red wine (such as pinot noir)
3 thyme sprigs
5 teaspoons all-purpose flour
3 tablespoons butter
2 teaspoons truffle oil

1
Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; saute 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
2
Preheat oven to 350u00b0.
3
Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4
Place beef on a jelly-roll pan. Bake at 350u00b0 for 30 minutes. Increase oven temperature to 450u00b0 (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125u00b0. Let stand 15 minutes; cut across the grain into 12 slices.
5
Combine remaining 2 1/2 cups beef stock, wine, and thyme, and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat, and stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and truffle oil. Serve sauce with beef.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/2 tablespoons olive oil, divided, 3 applewood-smoked bacon slices, finely chopped, 1/2 cup finely chopped shallots, 2 (8-ounce) packages cremini mushrooms, finely chopped, and more.

Yes, Spinach And Mushroom-Stuffed Beef Tenderloin With Truffled Wine Sauce 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.

That's it — enjoy your meal!

Spinach And Mushroom-Stuffed Beef Tenderloin With Truffled Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions