BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE

Автор: Food and Drinks recipes на 3:35 PM

A meal that you can enjoy once a week, I usually have my beef meal on the weekend, although there are many ingredients, prep time will take 15 minutes and cook time is about 50 minutes for a total of 1 hour and 5 minutes, not a difficult recipe.

Ingredients BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

1 (3 to 4-pound) organic beef tenderloin, center cut
1 (10-ounce) package frozen chopped spinach, thawed
8 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 (12-ounce) jar roasted red peppers, drained
Salt and freshly ground pepper
1 bunch fresh basil leaves
2 tablespoons olive oil
2 shallots, minced
1/2 cup port wine
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
1/3 cup tomato paste
1 teaspoon fresh rosemary
1/4 cup more beef stock
2 tablespoons butter, cold, cut into pieces

How to prepare BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

 Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef.
 Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.
 Place the spinach in a colander and squeeze out as much of the moisture as possible.
 Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
 To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper.  Place the red peppers on top of the beef leaving a 1-inch border.
 Place the fresh basil leaves on top of the red peppers.
 Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef.
 Roll the beef around the cheese end in a tight cylinder.
 Continue rolling jelly roll fashion.
 Use butcher string or bamboo skewers to secure beef roll.
 Refrigerate for at least one hour or until ready to serve.
 Preheat the oven to 375 degrees F.
 Heat 2 tablespoons olive oil in a large roasting pan over medium high heat.
 Add the beef tenderloin roll to the pan and quickly brown on all sides.
 Place the tenderloin on a rack in a roasting pan.
 Roast for 30 to 40 minutes.
 Use a meat thermometer to determine doneness.
 Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft.
 Add the port wine to the pan and cook until the liquid is reduced by half.
 Add 1 cup beef stock and bring to a boil.
 Add the dissolved cornstarch and stir until thickened.
 Add the tomato paste and fresh rosemary.
 Season with salt and pepper.
 Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
 Remove the rack from the roasting pan.
 Place the roasting pan over medium high heat.
 Add 1/4 cup of beef stock to the roasting pan to deglaze.
 Stir to loosen the brown bits from the bottom of the pan.
 Add the port wine sauce to the roasting pan.
 Simmer for 2 minutes. Reduce the heat.
 Stir in the cold butter until just combined.
 Cut the stuffed beef tenderloin into 1-inch slices.
 Pour the port wine sauce onto a dinner plate.
 Place a slice of beef tenderloin on top of the sauce.
 Garnish with fresh basil leaves.