Butter-tender beef tenderloin boasts a savory filling of shallots and spinach.
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2 1 12- to 2-pound center-cut beef tenderloin roasts
6 slices bacon, chopped
4 tablespoons Land O Lakes® Butter
1 pound shallots, peeled, thinly sliced
1 (6-ounce) package baby spinach, coarsely chopped
5 (3/4-ounce) slices Land O Lakes® Swiss Cheese, cut into thin strips
1 cup panko bread crumbs
3 teaspoons coarse salt
2 teaspoons coarse ground pepper
STEP 1
Heat oven to 400°F. Cut deep slit, horizontally, almost through roasts to form pocket. Open roasts so they lay flat.
STEP 2
Place bacon into 12-inch nonstick skillet. Cook over medium heat, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon to small bowl. Pour all but 1 tablespoon bacon drippings from skillet into another small bowl; set aside.
STEP 3
Add 3 tablespoons butter to 1 tablespoon bacon drippings in skillet; cook over medium heat until melted. Add shallots; cook 10 minutes or until tender and browned. Stir in spinach; cook 1-2 minutes or until leaves are softened. Remove from heat; stir in cheese, bacon and bread crumbs.
STEP 4
Sprinkle inside surface of each roast with 1 1/2 teaspoons salt and 1 teaspoon pepper. Spread spinach mixture evenly over inside surface of each roast. Fold top portion of roast over filling. Tie roasts at 1-inch intervals with kitchen string, or secure with small turkey skewers.
STEP 5
Add 2 tablespoons reserved bacon drippings and remaining 1 tablespoon butter to same skillet. Place roasts in skillet; cook over medium-high heat, turning as necessary, until well browned.
STEP 6
Place roasts into shallow roasting pan along with any remaining drippings from skillet. (Do not cover.) Bake 30-40 minutes or until meat thermometer inserted in center of roast reaches 135°F for medium doneness. Remove to cutting board; cover with aluminum foil. Let stand 10 minutes. (Temperature will increase about 10 degrees.)
STEP 7
Meanwhile, add whipping cream to pan drippings in roaster. Cook over medium heat, stirring to scrape up browned bits, until mixture comes to a boil. Continue cooking until desired consistency; strain. Slice beef; serve with sauce.
- Have your butcher select 2 sections of tenderloin that are a consistent diameter so they roast evenly.
- For easy slicing, cut meat between the strings. Place slices on platter; cut and remove strings.
Read more about this recipe on Recipe Buzz® Blog.
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