Sometimes holiday traditions are welcomed and in our family recently beef has been on as the main course for Christmas Dinner.

This year I made mushroom and spinach stuffed beef tenderloin. It is easy to make.

Start by saluting mushrooms and shallots. The recipe called for one kind of mushroom, but I did a mixture of three.

Gotta add a touch of Brandy to the mixture.

Salute spinach and garlic. When a recipe calls for minced garlic, I always use bottled minced garlic for a time saver.

Very important part of the recipe which is to strain all of the liquid out of the spinach mixture. For me, this was the hardest part of the recipe.

Mix the mushroom and spinach mixtures together.

Is this a beautiful beef tenderloin?

I ask the butcher to butterfly the tenderloin. Butcher are very happy to do this for you. Important to make sure it is all the thickness so giving it a pounding is needed.

Now time to put spread the filling.

Don’t overstuff like did, but who wants to waste that lovely mixture?

Roll it and tie with string.

Roast in a 500F oven for 35 minutes. Most ovens have troubles reaching and keeping at 500F so a meat thermometer is a good idea.

And the plated dish.

The beef was accompanied with some other great sides.

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