Cold Spinach-stuffed Beef Tenderloin Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Beef tenderloin,
Salt and pepper,
1 cup: Cooked spinach, squeezed and
Chopped,
1/2 cup: Julienned roasted red,
Peppers or pimentos,
6: Garlic cloves, sliced
1/2 cup: Grated Parmesan cheese,
2 tbsp: Oil,
Directions:
Preheat oven to 400 degrees F. 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 F
for rare (for medium-rare, roast until temperature registers 135 to
140 degrees F). Remove, cool completely and wrap air tight for your
picnic.
ESSENCE OF EMERIL SHOW#EE2375
Source from luhu.jp
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 F
for rare (for medium-rare, roast until temperature registers 135 to
140 degrees F). Remove, cool completely and wrap air tight for your
picnic.
ESSENCE OF EMERIL SHOW#EE2375
Source from luhu.jp
Tags
Emeril