Beef Tenderloin Stuffed with Spinach
Ingredients
- 2-3 lbs. beef tenderloin
- 10 oz. pkg. frozen chopped spinach, thawed and drained well
- 2 Tbls. olive oil
- 1/4 c. seasoned (Italian) bread crumbs
Marinade
- 1/2 c. Kikkoman light soy sauce
- 1/4 c. canola oil
- 2 Tbls. fresh lemon juice
- 1/4 c. white wine
- 1 Tbls. honey
- 1 clove garlic, crushed
Instructions
Blend marinade ingredients in a zip-lock bag and add tenderloin. Seal bag and marinate overnight. Remove meat from bag and discard marinate. With a long, sharp knife, cut a slit into and down the length of the tenderloin to create a pocket to stuff.
Heat olive oil in pan; add spinach and sauté for 1 minute. Add breadcrumbs and garlic. Toss together well. Remove from heat, and allow to cool slightly. Stuff tenderloin with stuffing and wrap with string to seal.
Place in a lightly greased shallow baking dish. Bake at 350 degrees for about 1 to 1-1/2 hours for desired doneness. Remove string and cut into 1/2 inch slices to serve.