Spinach Stuffed Tenderloin
- 1 cup frozen spinach thawed, and squeezed dried
- 2 Tbsp chopped onion
- 1 clove garlic, minced
- ¾ cup dried breadcrumbs, divided
- 2 Tbsp minced fresh parsley
- 2 lbs beef tenderloin, trimmed
- 1 Tbsp butter or margarine melted
- 1 Tbsp grated Parmesan cheese
1. Heat a medium skillet, and cook bacon until crisp. Remove bacon; crumble and set aside. Drain, set aside one tablespoon of bacon drippings. In the drippings, sauté the spinach, onion and garlic until tender. Remove from the heat; stir in half cup of breadcrumbs, parsley and bacon.
2. Cut a slit lengthwise three-quarters of the way through the tenderloin. Carefully place stuffing in the pocket; close opening with toothpicks. Combine butter and Parmesan cheese; spread over sides and top of meat. Press the remaining breadcrumbs onto butter
3. Next place meat on a rack in a shallow roasting pan. Bake uncovered, at 350F for fifteen minutes. Cover and bake for one hour or until meat is (cooked thoroughly using a meat thermometer160, or if desired for medium-rare, thermometer reading 145). Let stand for ten minutes. Remove toothpicks before slicing.