Скачать или смотреть Spinach & Bacon Stuffed Beef Tenderloin | Price Chopper How-To

Prep: 50 minutes plus chilling and standing
Roast: 35 minutes • Serves: 8

Ingredients:

8 slices bacon, each cut crosswise into ¼-inch pieces
1 small onion, diced
4 garlic cloves, chopped
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
8 ounces fresh baby spinach
4 ounces cream cheese
¾ cup Italian seasoned dried breadcrumbs
1 teaspoon fresh lemon juice
1 teaspoon salt
¾ teaspoon ground black pepper
1 (3-pound) CAB Center-cut Beef Tenderloin
1½ tablespoons olive oil

Instructions:

1. Heat large skillet over medium-high heat. Add bacon; cook 4 to 5 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to bowl. To same skillet with drippings, add onion; cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Add butter and tarragon; cook 1 minute or until butter is melted. Stir in spinach and bacon; cook 1 to 2 minutes or until spinach is wilted. Remove skillet from heat; stir in cream cheese, breadcrumbs, lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Transfer spinach mixture to shallow dish; refrigerate 30 minutes.

2. Preheat oven to 375°. To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving ½ inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to ½-inch thickness. Remove plastic wrap; evenly spread spinach mixture over beef, leaving about 1½-inch border around edges. Starting at 1 side, roll up beef and filling to form a pinwheel. With kitchen string, tie beef crosswise at about 2-inch intervals. Tie beef lengthwise with second piece of string, threading through crosswise ties. Sprinkle beef with remaining ¾ teaspoon salt and ½ teaspoon pepper.

3. Heat large skillet over medium-high heat. Add oil and beef to skillet; sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan; roast 35 to 40 minutes or until internal temperature reaches 135° for medium-rare. Let beef stand 10 minutes before removing string and slicing.


Approximate nutritional values per serving:
566 Calories, 44g Fat (19g Saturated), 126mg Cholesterol, 782mg Sodium, 11g Carbohydrates, 2g Fiber, 29g Protein

Chef Tip
Spinach filling can be made up to 1 day in advance and refrigerated. Remove from refrigerator 30 minutes before using.