| | Beef Tenderloin & Spinach Roll
3 pounds of beef tenderloin, trimmed of fat
4 bacon strips, diced
1 bunch of spinach, washed and dried
2 tablespoons of Dijon mustard
2 tablespoons of brandy
2 tablespoons of olive oil
Make one flat 3/4-inch thick piece of beef: butterfly tenderloin by cutting, from top to bottom, through center to within 3/4-inch of bottom; open like a book and press to flatten. Flatten tenderloin slightly with a meat pounder so that whole piece is about the same thickness. In a large skillet, over medium heat, sauté diced bacon until golden brown. When fat is rendered and bacon is crisp, pour off most of the fat. Add spinach and cook until wilted (about 2 -3 minutes) Remove from heat and cool for 1 minute. Place spinach-bacon mixture over tenderloin. Spread evenly.
Roll up tenderloin, jelly-roll fashion. Tie with kitchen twine in 4 places to fasten tightly. In a small bowl, mix together mustard and brandy. Rub over tenderloin. At this point meat can be refrigerated for about 8 hours, if desired; but bring meat to room temperature 1 hour before cooking. Preheat oven to 425ºF. Return skillet to medium heat, add olive oil and place tenderloin, seam side down, in skillet; brown on all sides. Place tenderloin in oven; roast for about 40 minutes for medium rare (meat thermometer reading of 140ºF.); longer for medium or well done. Let tenderloin rest 12 to 15 minutes, before slicing. Slice into 6 pieces and serve immediately. Serves 6. |
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