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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom-Spinach Stuffed Beef Tenderloin

Source: dLife

Roasted beef tenderloin stuffed with a mushroom and spinach filling.

Nutrition Facts

Makes 15 servings
Amount Per Serving

Calories	156.4

Total Carbs	3.5 g

Dietary Fiber	0.6 g

Sugars	0.6 g

Total Fat	5.7 g

Saturated Fat	1.8 g

Unsaturated Fat	0.1 g

Potassium	85.1 mg

Protein	24.6 g

Sodium	231.7 mg

Dietary Exchanges 5.7 Fat, 0.3 Vegetables, 2.3 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp margarine 3.0
3 cup fresh shiitake mushrooms 0.5
0 1/2 cup shallots, chopped 2.0
2 tbsp brandy 1.0
1 tsp olive oil 64.0
64 oz fresh spinach leaves 1.0
1 each medium garlic cloves 1.0
1 tsp salt 0.75
0 3/4 tsp black pepper 4.0
4 lb extra lean beef tenderloin 1.0
1 tsp olive oil 1.0
1 each cooking spray

Directions

Heat margarine in frying pan over medium heat until it melts. Sauté mushrooms and shallots 4 minutes. Pour in brandy and cook 30 seconds or until most of the liquid absorbs. Place mixture in a bowl and reserve.
Pour oil in frying pan and heat over medium heat. Sauté spinach and garlic 30 seconds or until spinach wilts. Strain spinach in a colander, pressing on it to release all liquids. Combine spinach with mushrooms, 1/4 teaspoons salt, and 1/4 teaspoon pepper.
Slice off fat from tenderloin. To butterfly tenderloin, cut lengthwise, slicing to, but not through, other side. Open the halves, laying tenderloin flat. Cut each half lengthwise, slicing to, but not through, other side; open flat. Place tenderloin between layers of plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Season tenderloin with 1/4 teaspoons salt and 1/4 teaspoon of pepper. Spoon spinach/mushroom mixture down the middle of the tenderloin, being sure to leave 1/2 inch on each side. Roll tenderloin beginning at the short end and tie at 2-inch intervals with heavy string. Coat outside of tenderloin with olive oil and season with the rest of the salt and pepper.
Preheat oven to 500 degrees F.
Move tenderloin to a cooking spray coated baking sheet and bake 35 minutes or until a meat thermometer reads at least 130 degrees F. Let tenderloin rest 10 minutes before cutting.