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Onion-Spinach Stuffed Beef Tenderloin
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Savor our festive beef stuffed with spinach, drizzled in brandy cream sauce - an ideal Christmas meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 3 cups fresh baby spinach leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 lb beef tenderloin, trimmed of fat
  • 2 tablespoons butter
  • 1 shallot, finely chopped (2 tablespoons)
  • 1/2 cup brandy
  • 2 cups whipping cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Preheat oven to 425°F. In a large skillet over medium heat, melt oil and 1 tablespoon butter. Sauté onion and garlic until golden brown, about 8-10 minutes. Add spinach, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until spinach is wilted, about 1-2 minutes. Let cool for 5 minutes.
  • Slice the tenderloin horizontally, halfway up the side, leaving about 1/2 inch uncut. Open up the beef and cover it with plastic wrap. Pound it with a meat mallet or rolling pin until it's about 1/4 inch thick.
  • Season the beef with the remaining 1/2 teaspoon each of salt and pepper. Spread the spinach mixture over the beef, leaving a 1-inch border. Roll the beef tightly starting from the long side, tying it with kitchen string at 1 1/2-inch intervals. Place the beef on a rack in a roasting pan with the seam side down and insert an ovenproof meat thermometer into the thickest part of the beef.
  • Bake without a cover until the thermometer reaches 135°F (for medium-rare), for about 25-30 minutes. Tent loosely with foil and allow to rest for 10 minutes until the thermometer registers 140°F.
  • In a 2-quart saucepan over medium-high heat, melt 2 tablespoons of butter until sizzling. Sauté shallots for 2 minutes until soft. Pour in brandy and bring to a boil, letting it reduce by half for about 3 minutes. Lower the heat and pour in whipping cream. Simmer uncovered for roughly 30 minutes until the mixture reduces to 1 1/2 cups. Take off the heat and mix in mustard, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Trim off and discard any excess string from the beef before slicing. Serve the sliced beef with a delectable brandy cream sauce.

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