Spinach- and Cheese-Stuffed Beef Tenderloin

  • Yield: 8 servings
  • Prep: 35 mins
  • Cook: 45 mins


1-- (2 1/2- pound) beef tenderloin
1/4cup extra-virgin olive oil
4cloves garlic, minced
-- Freshly ground black pepper
6ounces grated Parmigiano Reggiano cheese
2cups baby spinach leaves (about 4 ounces)
1teaspoon kosher salt
1teaspoon dried sage
1teaspoon chopped fresh rosemary leaves
1tablespoon butter
1/2cup brandy or red wine
1 1/2cups chicken or beef broth
1tablespoon cornstarch
-- Rosemary sprigs


  1. Butterfly beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about ¼-inch thick.
  2. Stir together olive oil and garlic. Brush beef with half the garlic oil. Sprinkle with pepper.
  3. Arrange cheese and spinach over entire surface of beef.  Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure.
  4. Mix together salt, sage and chopped rosemary and rub into surface of meat. Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add beef, turning to brown all sides.
  5. Add brandy and sprigs of rosemary to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting with pan juices about 30 minutes for rare (140F) or longer for desired doneness. Remove from pan. Let stand 10 minutes. Stir cornstarch into pan drippings and cook until thickened about 10 minutes. Remove twine and slice.

Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 0
  • Fat 31g
  • Saturated Fat 12g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 14g
  • Cholesterol 145mg
  • Sodium 950mg
  • Potassium 640mg
  • Carbohydrate 3g
  • Fiber 1g0g
  • Sugars 0g
  • Protein 50g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 4%
  • Calcium 30%
  • Iron 20%