Beef Recipes - Beef Tenderloin Roll

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Beef Tenderloin Roll

Bake the Baked Potato Sticks alongside this tenderloin of beef. The tenderloin can be served hot from the oven or prepared early in the day and served at room temperature.

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                                                       * Exported from MasterCook *

                           Beef Tenderloin Roll

Recipe By     :
Serving Size : 6    Preparation Time :1:15
Categories    : Main Course                      Beef

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   3 1/2 pounds        beef tenderloin -- trimmed of fat
   4                    bacon strips -- diced
   1      bunch         spinach -- washed and dried
   2      tablespoons   Dijon-style mustard
   2      tablespoons   brandy
   2      tablespoons   olive oil
                        Baked Potato Sticks (see recipe)
                        or Potato Gratin (see recipe) -- for accompaniment

1. To make a flat 3/4-inch-thick piece of beef, butterfly tenderloin by cutting, from top to bottom, through center to within 3/4-inch of bottom; open like a book and press to flatten. Cut horizontally, starting at the center of each half, to within 3/4-inch of each side. Open and flatten tenderloin slightly with a meat pounder or side of a meat cleaver or Chinese cleaver so that whole piece is about the same thickness.

2. In a large skillet over medium heat, sauté diced bacon until golden brown. When fat is rendered and bacon is crisp, add spinach and cook until wilted (about 6 minutes). Place spinach-bacon mixture over tenderloin. Roll up tenderloin, jelly-roll fashion. Tie with kitchen twine in 4 places to fasten tightly.

3. In a small bowl mix together mustard and brandy. Rub over tenderloin. At this point, meat can be refrigerated for about 8 hours, if desired; bring meat to room temperature 1 hour before cooking.

4. Preheat oven to 425 degrees F. Return skillet to medium heat, add olive oil, and place tenderloin, seam side down, in skillet; brown on all sides (5 minutes per side). Place tenderloin in oven; roast until medium-rare (about 40 minutes, or until internal temperature is 125 degrees F on an instant-read thermometer). Let tenderloin rest 12 to 15 minutes, loosely covered with aluminum foil, before slicing. Slice into 6 pieces across the grain of the meat, and serve immediately with Baked Potato Sticks.

Nutr. Assoc. : 0 2121 0 504 0 0 0 0