Easy Stuffed Beef Tenderloin

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Main Dish
Easy Stuffed Beef Tenderloin

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Recipe Data

8
Servings
30min
Prep
1hr10min
Total

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    Description

    Looking to elevate your beef tenderloin? Try stuffing it with a homemade Spinach-Mushroom Stuffing. Your local Hy-Vee Meat Department will even butterfly it for you!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Beef Tenderloin
    1(3-to-*3-1/2-lb.) butterflied Hy-Vee Choice Reserve center-cut beef tenderloin roast
    1 ½ tbsp.Gustare Vita olive oil
    2 tbsp.fresh thyme leaves, chopped
    2 tbsp.Italian parsley, chopped
    1 tsp.kosher salt
    1 tsp.Hy-Vee ground black pepper
    Balsamic glaze, for serving
    Spinach-Mushroom Stuffing
    1 tbsp.Gustare Vita olive oil
    ¼ c.shallot, chopped
    1 ¾ c.cremini mushrooms, chopped
    ¼ c.Hy-Vee no-salt-added beef broth
    2 clove(s)garlic, minced
    3 c.fresh spinach, chopped
    1(2-oz.) pkg. prosciutto, chopped
    ½ tsp.lemon zest
    tsp.kosher salt
    tsp.Hy-Vee ground black pepper

    Things To Grab

    • Large skillet
    • Paper towels
    • Roasting pan with rack
    • Hy-Vee nonstick cooking spray
    • 100-percent cotton kitchen string
    • Meat thermometer

    Directions

    1. Let pork tenderloin roast stand at room temperature for 30 minutes.

    2. Meanwhile, prepare Spinach-Mushroom Stuffing: Heat olive oil in a large skillet over medium-high heat. Add shallot and cremini mushrooms; cook 10 minutes. Add beef broth and garlic; simmer until liquid evaporates. Stir in spinach. prosciutto, lemon zest, kosher salt, and black pepper. Cook until spinach is wilted. Remove from heat and cool.

    3. Pat tenderloin dry. Preheat oven to 425 degrees. Lightly grease a roasting rack; place in a roasting pan. Open tenderloin so it lies flat. Spoon stuffing down the center. Fold tenderloin together; tie with kitchen string. Rub a mixture of olive oil, thyme, parsley, salt, and black pepper over roast. Place on prepared rack. Roast, uncovered 30 to 40 minutes or until medium-rare (130 degrees). Let stand 15 minutes before slicing. Garnish with additional thyme and drizzle with balsamic glaze, if desired.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 110mg
    • Sodium: 540mg
    • Total Carbohydrates: 3g
    • Protein: 33g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Seasons December 2019