Friday, December 30, 2011

Beef tenderloin stuffed with spinach, red pepper and goat cheese

We serve beef tenderloin every year for Christmas dinner. I've made it stuffed different ways, with mustard and peppercorns and wrapped in bacon, but this year we tried a different stuffing. With my nephew Steve as my assistant chef, we sauteed several tablespoons of chopped "jarlic" in olive oil, added a chopped red pepper and ~ 6 chopped green onions, then seasoned with sea salt and pepper. Then we added a bag of fresh spinach, a little at a time. When wilted we removed it from the heat. I butterflied the meat, a 7.5 lb beef tenderloin,  and spread 4 oz of goat cheese on each side, then we covered the lower side with the spinach mixture and tied the beef together with kitchen twine. I preheated the oven to 425 degrees and roasted the beef for 45 minutes. We took it out and let it set for another 15 minutes uncovered, and it came out medium rare and perfect!
Here's a link to a similar recipe with a few more ingredients Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese.
We also had a wonderful wilted spinach salad, fresh grilled asparagus and twice baked potatoes. Thinking about it makes me hungry!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Wilted-Spinach-Salad-with-Warm-Apple-Cider-and-Bacon-Dressing-10731?mbid=ipapp

Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing
5 slices of lean bacon, chopped fine
2 tablespoons minced shallot
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.


It complimented the beef and was delicious!!!

2 comments:

  1. This was hands down my favorite version!! I could have gone back for seconds but the salad was equally as amazing ;) Thanks for a truly scrumptious meal!!!

    ReplyDelete
  2. yum! sounds like a 2012 addition to the cookbook! XO

    ReplyDelete

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