The holidays are a special time of year, and, for me, it’s a time to pull out all the stops and splurge on a nice beef tenderloin. I love this particular recipe, because the “red and green” filling is just perfect for a beautiful Christmas presentation! I’ve always roasted mine in the oven and it’s turned out perfect, but this year, we decided to try it out in our Traeger smoker. It was fabulous! Either way, you’ll want to have a good meat thermometer to make sure you don’t overcook it. Medium rare is 145°. I served it with scalloped potatoes and a Fresh Pear and Candied Walnut Salad with Pomegranate Vinaigrette. Happy Holidays, everyone! 🙂
Tuscan Stuffed Beef Tenderloin
- 1 onion, diced
- 2 tablespoons olive oil
- 1/2 pound fresh spinach, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup shredded Parmesan cheese
- ¼ cup drained and chopped sundried tomatoes in oil
- 1 (4-pound) beef tenderloin, trimmed
Cut tenderloin lengthwise down center, cutting to, BUT NOT THROUGH, bottom. Lay flat, and spoon spinach mixture down center of tenderloin. Fold tenderloin over mixture, and tie with string at 1-inch intervals. (Tenderloin won’t completely close.) Chill 2 hours, if desired. Place, cut side up, on a rack in a roasting pan, and cover exposed filling with a strip of aluminum foil.
Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Let stand 10 minutes before slicing.
Alternatively, if you have a smoker, it gives it a wonderful flavor. My Marlborough Man smoked ours at 375° for about 45 minutes, then turned up the heat to high for the last 15 minutes.
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