Cold Spinach-Stuffed Beef Tenderloin

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Beef tenderloin
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cooked, squeezed, chopped spinach
1/2 cup	118ml	Julienned roasted red peppers or pimentos
6		Garlic cloves - sliced
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
2 tablespoons	30ml	Oil

Recipe Instructions

Preheat oven to 400 degrees.

Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling.

In a large saute pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes or until a meat thermometer registers 120 to 125 degrees for rare (for medium-rare, roast until temperature registers 135 to 140 degrees). Remove, cool completely and wrap air tight for your picnic.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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