Spinach and Mushroom Stuffed Beef Tenderloin

Hasty-Bake Smoked Spinach and Mushroom Stuffed Beef tenderloin recipe gives a boost of fresh flavor with a hint of garlic. The perfect recipe to serve to your family and friends during the holidays.

Ingredients:

• 2 1/2 Tablespoon olive oil, divided
• 3 Bacon Slices, finely chopped
• 1/2 Cup finely chopped shallots
• 2 (8-Ounce) packages cremini mushrooms, finely chopped
• 1 tablespoon minced garlic
• 3 cups unsalted beef stock (such as Swanson), divided
• 1 (6-ounce) bag baby spinach, coarsely chopped
• 1 (3 1/4-pound) beef tenderloin, trimmed
• 1 cup red wine (pinot noir)
• 3 thyme sprigs
• 5 teaspoons all-purpose flour
• 3 tablespoons butter
• Salt
• Fresh ground black pepper
• Hasty-Bake Greek Seasoning

Instructions:

1. Heat a large skillet over medium heat on cooktop
2. Add tablespoon olive oil to pan, swirl to coat
3. Add bacon and cook for 2 minutes, stirring occasionally
4. Add shallots and cook for 2 minutes, stirring occasionally
5. Add mushrooms, cook for 3 minutes, stirring occasionally
6. Increase the heat to medium-high
7. Add garlic to the mixture. Saute for 30 seconds
8. Stir in 1/2 cup of beef stock into large skillet, cook until liquid almost evaporates. Make sure to stir occasionally.
9. Add spinach and cook for 1 minute or until spinach wilts.
10. Fire up the Hasty-Bake Charcoal Grill to the desired temperature, 300 Degrees
11. Cut the center of beef horizontally using a sharp knife. Open the tenderloin flat
12. Drizzle olive oil over the side of the beef tenderloin
13. Shake Hasty-Bake Gourmet Greek  and ground black pepper inside
14. Spread the mushroom mixture evenly over the beef tenderloin and roll up beef using twine.
15. Secure the beef tenderloin with twine with 2-inch internals
16. Repeat steps 12 and 13 on the outside of the beef tenderloin
17. Desired Hasty-Bake Charcoal Grill internal temperature of 160 Degrees
18. Let rest for 10 to 15 minutes before digging in!