Gourmet Spinach and Blue Cheese Stuffed Beef Tenderloin
Elevate your dinner parties with this Gourmet Spinach and Blue Cheese Stuffed Beef Tenderloin. A succulent beef tenderloin is expertly sliced, pounded, and filled with a rich mixture of sautéed mushrooms, fresh spinach, and tangy blue cheese. This dish combines bold flavors and elegant presentation, making it a standout centerpiece for any occasion. Serve with your favorite sides for a complete meal that is sure to impress your guests and leave them raving about your culinary skills. Perfect for celebrations or an elegant weekday dinner, this dish showcases both simplicity and sophistication.
N/A
Servings
440
Calories
7
Ingredients
Ingredients
Mushrooms
1/2 lb (sliced)
Garlic
4 cloves (minced)
Baby Spinach
1 (6 ounce) package (fresh, chopped)
Blue Cheese
4 ounces (crumbled)
Beef Tenderloin
2 lbs (whole)
Salt
1/2 teaspoon (divided)
Black Pepper
1/2 teaspoon (divided)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a small nonstick skillet sprayed with cooking oil, sauté the sliced mushrooms over medium heat until tender, about 5 minutes.
3
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently. Remove from heat and let cool slightly.
4
In a mixing bowl, combine the sautéed mushroom and garlic mixture with the chopped spinach and crumbled blue cheese. Stir until well blended and set aside.
5
Place the beef tenderloin on a cutting board and cut a lengthwise slit down the center, stopping 1/2 inch from the bottom. Open the tenderloin like a book and lay it flat.
6
Cover the opened tenderloin with plastic wrap. Using a meat mallet or rolling pin, pound it to a uniform thickness of about 3/4 inch.
7
Remove the plastic wrap and season the inside of the tenderloin with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
8
Spread the spinach and cheese filling evenly over the surface of the meat, ensuring to leave a 1-inch border around the edges.
9
Carefully fold the tenderloin back over to encase the filling. Using kitchen twine, tie the tenderloin at 2-inch intervals to secure the filling inside.
10
Place the stuffed tenderloin on a rack in a shallow roasting pan. Sprinkle the outside with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
11
Bake uncovered in the preheated oven for about 30 minutes or until the internal temperature reaches your desired doneness (140°F/60°C for rare, 160°F/71°C for medium, and 170°F/77°C for well done).
12
Once cooked, remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing into medallions to serve.
Nutrition Information
32g
Fat
2.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Gourmet Spinach and Blue Cheese Stuffed Beef Tenderloin recipe?
The main protein is a 2-pound whole beef tenderloin.
What are the primary ingredients for the stuffing?
The stuffing consists of sliced mushrooms, minced garlic, fresh baby spinach, and crumbled blue cheese.
How many calories are in one serving?
There are 440 calories per serving.
What oven temperature is required for baking?
The oven should be preheated to 425°F (220°C).
How do I prepare the beef for stuffing?
Cut a lengthwise slit down the center stopping 1/2 inch from the bottom, open it like a book, and pound it to a 3/4-inch thickness.
How much fat is in this dish?
This recipe contains 32g of fat per serving.
What is the carbohydrate count for this recipe?
This dish is low in carbohydrates, containing only 2.5g per serving.
How much protein does this beef tenderloin provide?
It provides 35g of protein per serving.
How long should I sauté the mushrooms?
Sauté the mushrooms over medium heat for about 5 minutes until tender.
How many cloves of garlic are used?
The recipe calls for 4 cloves of minced garlic.
What type of cheese is used in this gourmet recipe?
Four ounces of crumbled blue cheese are used.
How do I secure the beef once it is stuffed?
Fold the tenderloin over the filling and tie it at 2-inch intervals using kitchen twine.
What is the internal temperature for a rare beef tenderloin?
The internal temperature should reach 140°F (60°C) for rare.
What is the target temperature for a medium level of doneness?
For medium doneness, the internal temperature should reach 160°F (71°C).
What is the target temperature for well-done beef?
For well-done, the internal temperature should reach 170°F (77°C).
Should the roasting pan be covered or uncovered?
The beef should be baked uncovered in the roasting pan.
How long does the beef need to bake?
Bake for approximately 30 minutes or until it reaches your desired internal temperature.
How long should the meat rest before slicing?
Let the tenderloin rest for 5 to 10 minutes after removing it from the oven.
How should the final dish be sliced?
The stuffed tenderloin should be sliced into medallions to serve.
How much spinach is included in the filling?
One 6-ounce package of fresh chopped baby spinach is used.
What size border should I leave when spreading the filling?
Leave a 1-inch border around the edges of the meat to prevent the filling from leaking.
Is the salt and pepper used all at once?
No, the 1/2 teaspoon of salt and 1/2 teaspoon of pepper are divided between the inside and the outside of the meat.
Can I use a meat mallet for this recipe?
Yes, a meat mallet or a rolling pin is used to pound the beef to a uniform thickness.
Should I use plastic wrap when pounding the meat?
Yes, cover the opened tenderloin with plastic wrap before pounding to protect the meat.
What equipment is used to roast the beef?
Use a rack placed in a shallow roasting pan.
Is the garlic added at the same time as the mushrooms?
No, add the garlic after the mushrooms have sautéed for 5 minutes, then cook for one additional minute.
What tags are associated with this recipe?
Tags include beef, tenderloin, stuffed, spinach, blue cheese, mushrooms, entree, dinner party, elegant, and gourmet.
Is this recipe suitable for an elegant dinner party?
Yes, it is specifically described as a standout centerpiece for celebrations or elegant dinners.
What is the total weight of the mushrooms used?
The recipe requires 1/2 pound of mushrooms.
What should I use to sauté the mushrooms?
Use a small nonstick skillet sprayed with cooking oil.