dLifeHeaderPortlet dLifeHeaderPortlet

Mushroom-Spinach Stuffed Beef Tenderloin
Source: dLife

Roasted beef tenderloin stuffed with a mushroom and spinach filling.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 2 1/2 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.
Powered by ESHA


1 tbsp  margarine
3 cup  fresh shiitake mushrooms
0 1/2 cup  shallots, chopped
2 tbsp  brandy
1 tsp  olive oil
64 oz  fresh spinach leaves
1 each  medium garlic cloves
1 tsp  salt
0 3/4 tsp  black pepper
4 lb  extra lean beef tenderloin
1 tsp  olive oil
1 each  cooking spray
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 500 degrees F.
  5. 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.

dLife Weekly Poll

Do you have all the doctors you need on your diabetes care team?

Sign in or Join dLife now to help keep track of your favorite recipes and foods.
  • Watch dLifeTV online now!

    Click here for more info