Spinach and Mushroom stuffed Beef Tenderloin with Truffled Wine Sauce

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  • Average budget

Ingredients

  • 2 1/2 Tbsp olive oil, divided
  • 3 applewood smoked bacon slices, finely chopped
  • 1/2 cup finely chopped shallots
  • 2 (8 oz) packages cremini mushrooms, finely chopped
  • 1 Tbsp minced garlic
  • 3 cups unsalted beef stock, divided
  • 1 (6 oz) bag baby spinach, coarsely chopped
  • 1 (3 1/4 pound) beef tenderloin, trimmed
  • 1 1/2 tsp salt divided
  • 1 tsp freshly ground black pepper, divided
  • 1 cup red wine (Pinot Noir)
  • 3 thyme sprigs
  • 5 tsp flour
  • 3 Tbsp butter
  • 2 tsp truffle oil

Preparation

Step 1

Heat a large skillet over medium heat. Add 1 Tbsp olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots, cook 2 minutes, stirring occasionally. Add mushrooms, cook 3 minutes, stirring occasionally. Increase heat to medium high. Add garlic, saute 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach, cook 1 minute or until spinach wilts.

Step 2

Preheat oven to 350F.

Step 3

Cut horizontally through center of beef, cutting to, but not through, other side, using a sharp knife, open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2 inch thickness (about 13 inches square) using a meat mallot or small heavy skillet. Brush beef with 1 1/2 tsp olive oil; sprinkle with 3/4 tsp slat and 1/2 tsp pepper. Spread mushroom mixture evenly over beef leaving a 1/2 inch border around edges. Roll up beef, jelly roll style. Secure at 2 inch intervals with twine. Brush all sides of beef evenly with remaining 1 Tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

Step 4

Place beef on a jelly-roll pan. Bake for 30 minutes at 350F. Increase oven temp to 450 (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125F. Let stand 15 minutes; cut across the grain into 12 slices.

Step 5

Combine remaining 2 1/2 cups beef stock, wine, and thyme and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Bring to a boil, cool 1 minute, stirring occasionally. Remove from heat and stir remaining 1/4 tsp salt and remaining 1/4 tsp pepper, butter and truffle oil. Serve sauce with beef.

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