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