| Beef Tenderloin Stuffed with Red Peppers, Spinach & Goat Cheese |
Recipe by
Recipe Type: Main
Ingredients
- 3-4 lb center cut Filet of Beef (have your local butcher butterfly meat for you ahead of time)
- 2 char roasted red bell peppers cut into quarters (should be prepared in advance)
- 1 1/4 lb fresh spinach, & 10 whole spinach leaves, set aside
- 8 -12 oz Montrachet goat cheese, crumbled (weight depending on size of filet)
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp freshly ground pepper
- 1 1/2 tbsp fresh chives, chopped fine for garnish
- kitchen twine
- 1/2 lb bacon
Instructions
- Set aside large spinach leaves. In a medium saucepan on high heat, blanch remaining spinach until wilted, about 3-4 minutes; drain well. Remove excess water and coarsely chop then transfer to a bowl. Add in cheese, thyme & rosemary; combine well. Using waxed paper, roll up the cheese mixture tightly and form a narrow 12 inch log. Refrigerate overnight.
- Using a meat mallet, pound the filet to 3/4 inch thickness. Season both sides with salt & pepper. Arrange the whole spinach leaves along the cut side of the beef leaving a 1 inch border with nothing on it. Cover the leaves with a layer of the roasted peppers. Then place the cheese log at one of the long sides of the beef, so that you can roll the meat around the cheese log into a tight cylinder. Tie the meat with kitchen twine in 1 inch intervals to hold the cylinder together. The stuffed filet can be prepared this far one day in advance.
- Preheat oven to 375º. Heat 3 tbsp of olive oil in a large roasting pan. On the stovetop, on med hi heat brown the beef cylinder and on all sides for about 10 minutes, or until all sides are nicely browned. Then place the meat cylinder onto a stainless steel meat rack set inside a large roasting pan. Arrange the bacon across the top. Roast until a meat thermometer registers 125º approximately 35 minutes. Remove from oven and loosely cover with aluminum foil; let rest for 15 minutes. Discard the bacon. Cut the meat into 1/2 inch slices and arrange on platter. Garnish with fresh chopped chives. Serves 8 – 10.
