Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
1 Hour
Total Time
2 Hours
Serves 12 (serving size: 1 beef slice and 5 teaspoons sauce)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

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 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.

Step 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.

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. 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.

Ratings & Reviews

verobeacher's Review

November 21, 2013
Beautiful presentation and amazing combination of flavors. The truffle wine sauce was out of this world - really made the meal stand out. It does take some time to prepare (a lot of chopping and sautéing) but well worth the time and effort. I will save this one for special occasions.

c4given's Review

December 25, 2013
This was a wonderful concept to build upon. I tweaked the recipe just a bit b/c I didn't have any truffle oil, spinach, or mushrooms. I used a homemade pureed artichoke/Italian cheese sauce with onions to stuff it. I had a sirloin roast instead of a tenderloin that we literally beat the heck out of. It turned out delicious. Thank-you for this wonderful recipe!!

jwinkelman's Review

January 04, 2015
Wonderful! Takes time and planning but worth the effort. We had a hard time pounding out the tenderloin...resorted to using a massive rolling pin. Middle slices were buttery tender...outer more done as would be expected. LOVED the truffle sauce, but we are huge truffle lovers. If you are on the fence or have guests you are unsure of...make 2 sauces or one with less truffle.

NicolaD's Review

January 01, 2014
Absolutely delicious easy to make prepared ahead of time then put in oven while relaxing!!!

boos33's Review

December 10, 2013

CarolineNY's Review

January 27, 2014
This recipe is delicious! It takes time to mince all the ingredients but it can be prepared ahead of time. I think you can probably get away with 1 tsp of truffle oil, for those family members that are not to fond of it. I paired it with sautéed asparagus in olive oil and garlic, nice and simple so not to compete with the flavors of the tenderloin.

apfusco's Review

December 17, 2013
This was ALMOST fantastic. For me, the sauce was a bit overwhelming when paired with the strong bacon flavor in the stuffing. Next time I will either cut back on the amount of bacon or switch to a simple jus. And maybe have the butcher prep the meat for stuffing ;-) But overall a successful dish and it makes quite a presentation at a dinner party.

TwylaS's Review

March 01, 2014
I made this with a pork loin instead of beef and it turned out fantastic. I disagree with a couple of the other comments regarding the sauce and thought it was delicious and added so much to the dish.

JK5cook's Review

February 01, 2014
Was planning a dinner party when this issue arrived and decided to try this beautiful roast. I followed the recipe exactly. It was delicious & everyone raved. The next day my husband said, "This should be Christmas dinner." We were having a bigger crowd for Christmas, so I doubled the filling and had 2 roasts. Both times I made this, I did the filling and rolling early in the day. It is a great make-ahead meal, and that let me really enjoy time with our guests. I didn't love the sauce, and the first time I made it I noticed there was a lot of sauce leftover - which means that no one else loved it either. For Christmas I skipped the sauce, and no one seemed to miss it. It will be a special occasion meal for us, since the beef is expensive. I am sure you could experiment with other fillings, but this one was delicious, moist & relatively healthy. I highly recommend this!

karenfar's Review

December 26, 2014
We made this for Christmas Eve and it was slightly overcooked which was disappointing. But it was good. The presentation was not the nice spiral that you see in the picture. The say to pound to 1/2-inch thick and the picture looks a lot thicker! We had the butcher butterfly the meat and it had holes in it so was a little ragged. The stuffing was great! and i doubled the sauce which was also good! CL says it serves 12 which would be about 1/4#/pp. I changed the serving to 10 which is more like 1/3+/pp. Next time I would bake the beef at 425 degrees for 30 minutes instead of the method called for here. The meat thermometer is worthless with a stuffed tenderloin when the meat is so thin.