Rolled Beef Tenderloin with Gouda & Garlicy Spinach

Rolled Beef Tenderloin with Gouda & Garlicy Spinach

OBJ: TCW be able to use the skills she learned in cooking class and replicate stuffed beef tenderloin for her family

Ingredients:

1 3lb beef tenderloin, cut into 2, 1.5lb pieces and butterflied

1 C shredded Gouda cheese (Fontina or Gruyere would work too)

1 bag spinach, or 2 bags of baby spinach

4 cloves of garlic, minced

½ C extra virgin olive oil, plus 2 additional TBS

Salt & Pepper (S & P)

Special note: butcher twine needed to wrap meat

Procedures:

Sauté Spinach:

1.       In a medium sized sauté pan, heat ¼ C olive oil and heat for 1 minute over medium heat. Add garlic, put heat on low and allow for garlic to soften (about 5 minutes).

2.       Add spinach, sprinkle with 1 tsp of salt and a 1 tsp of pepper, toss contents of pan, turn heat up to medium, and cover pan for about 3 minutes for spinach to wilt.

3.       Open lid, add 2 TBS more olive oil and stir to toss softened spinach. Sauté until all spinach is wilted. Take off heat and allow cooling.

Stuff, Roll, & Wrap/Tie Beef:

1.      Lay each of your pieces of beef on a cutting board suited for raw meats. One at a time, sprinkle each piece of beef with about ½ C of Gouda, it should cover beef but not mound up. Leave about an inch border around beef.

2.      One at a time, top the Gouda with ½ of the spinach garlic mix. Again, it should cover cheese, but not mound up. If you have leftover spinach, its okay, just wrap up for a later use.

3.      Starting at the bigger/longer side, tightly roll beef.

4.      Tie tightly with butcher twine and place in roasting pan. Repeat rolling and tying with other piece of beef. Cover pan with plastic wrap and foil. Let refrigerate for at least 8 hours or overnight.

Season, Oil, and Roast:

1.      Take meat out of refrigerator one hour before you intend on roasting to let it come to room temperature (you can leave it covered on counter)

2.      Preheat oven to 400 degrees

3.      Take plastic wrap and foil off pan and rub each rolled tenderloin with about 2 TBS of olive oil. Sprinkle each generously with S & P.

4.      Bake for 15 minutes at 400 degrees, then lower oven to 375 degree3 for an additional 30 minutes or until meat reaches 140 degrees on a meat thermometer.

5.      Take out of oven and allow the meat to sit for 10 minutes with meat thermometer in, tent with foil (This will bring up the internal temperature to around 145 degrees for medium beef)

6.      Slice it into rounds and serve.   

**I served this with roasted asparagus topped with Parmigiana (parmesan) cheese and Yukon gold potatoes. If you are doing this, place potatoes, cut into halves, tossed with olive oil, S & P, dried parsley, garlic and onion powder, into oven when the meat goes in. When there are 1o minutes left, toss asparagus with olive oil and S & P, place on a baking dish, cover with grated Parmigiana cheese and place in oven. All items will be ready after the meat comes out and rest for 10 minutes.