Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce

Photo: Johnny Miller; Styling: Sarah Smart

For an easy, elegant meal, serve family and friends Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull the tenderloin from the oven right when it hits 125', and residual heat will take it to perfection.

Yield: Serves 12 (serving size: 1 beef slice and 5 teaspoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour
Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 16.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.2g
  • Carbohydrate: 6.5g
  • Fiber: 1.2g
  • Cholesterol: 89mg
  • Iron: 2.8mg
  • Sodium: 504mg
  • Calcium: 51mg

Ingredients

  • 2 1/2 tablespoons olive oil, divided
  • 3 applewood-smoked bacon slices, finely chopped
  • 1/2 cup finely chopped shallots
  • 2 (8-ounce) packages cremini mushrooms, finely chopped
  • 1 tablespoon minced garlic
  • 3 cups unsalted beef stock (such as Swanson), divided
  • 1 (6-ounce) bag baby spinach, coarsely chopped
  • 1 (3 1/4-pound) beef tenderloin, trimmed
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 cup red wine (such as pinot noir)
  • 3 thyme sprigs
  • 5 teaspoons all-purpose flour
  • 3 tablespoons butter
  • 2 teaspoons truffle oil

Preparation

  1. 1. Heat a large skillet over medium heat. Add 1 tablespoon 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; sauté 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.
  2. 2. Preheat oven to 350°.
  3. 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 mallet or small heavy skillet. Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. 4. Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.
  5. 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. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat, and stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and truffle oil. Serve sauce with beef.
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