Description
Juicy beef tenderloin stuffed with garlic, herbs, and spinach, roasted to perfection for an elegant main dish.
Ingredients
- 2 lb beef tenderloin, butterflied
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kitchen twine for tying
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat and sauté garlic, mushrooms, and spinach until softened; let cool slightly.
- Stir mozzarella and Parmesan cheese into the vegetable mixture.
- Lay the beef tenderloin flat and season with salt, pepper, thyme, and rosemary.
- Spread the stuffing evenly over the tenderloin.
- Roll the beef tightly and secure with kitchen twine.
- Place the stuffed tenderloin on a roasting pan.
- Roast for 30–40 minutes, or until the internal temperature reaches desired doneness.
- Remove from oven and rest for 10 minutes before slicing.
- Slice and serve warm.
Notes
- Letting the meat rest helps retain juices.
- You can substitute spinach with kale if desired.
- Use a meat thermometer for accurate doneness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American