- Servings: 6
|One 2 1/2-lb Beef Tenderloin|
|6 oz||Feta Cheese, crumbled|
|4 oz||Cream Cheese, room temperature|
|½ box||Frozen Spinach, thawed & drained|
|1 cup||Dried Tomatoes In Oil, drained and chopped|
|1||Small Bermuda Onion, diced fine|
|2 Tbsp||Extra Virgin Olive Oil|
|2||Small Cloves Garlic, minced|
|½ cup||Pine Nuts|
|¼ cup||Burgundy Wine|
|½ tsp||Kosher Salt|
|½ tsp||Fresh Cracked Pepper|
|2 Tbsp||Olive Oil|
Preheat oven to 425F. Clean beef tenderloin by removing any excess fat and silvery skin. Slice tenderloin lengthwise to butterfly the beef. In medium skillet, on medium-low heat, roast the pine nuts in a saute pan for about 4-5 minutes, stirring occasionally. Remove nuts from pan; add olive oil to pan and saute the onions until clear. Add the garlic and saute 1 more minute. Remove from heat.
In bowl, mix together the filling ingredients: the feta, cream cheese, spinach, dried tomatoes, and the sauteed onion and garlic.
Stuff filling ingredient inside the tenderloin lengthwise. Chop the pine nuts and sprinkle over filling. Roll up tenderloin from a long side, as tightly as possible; tie with kitchen twine and place in a heavy shallow baking pan that has been rubbed with a little olive oil. Mix wine with the salt, pepper and olive oil. Using a pastry brush, brush over entire rolled tenderloin.
Place tenderloin in oven and immediately reduce heat to 350 F. Bake approximately 1-1 1/4 hour, or until 140 degrees for medium-rare. Remove from oven, let rest for 15 minutes; meat temperature will rise during standing. Slice into medallions and serve.
This is beautiful when sliced and you see the colors. Serve with au gratin potatoes, a classy Caesar salad and warm French baguette.