Roasted Stuffed Tenderloin with Garlic Spinach


  • 3 lb. Harris Ranch center cut tenderloin trimmed, cleaned, butterflied and tenderized
  • 1 lb. spinach cleaned and prepared
  • 2 shallots
  • 2 tbsp. minced garlic
  • 1 oz. olive oil
  • Salt and pepper to taste


  • Sauté spinach, shallots, garlic, salt and pepper in olive oil. Lay out tenderloin and place spinach mixture on two-thirds of steak. Roll up tenderloin and tie as you would a roast. Refrigerate overnight.
  • Heat a roasting pan on a burner. Season tenderloin with salt and pepper. Add oil to the roasting pan and quickly sear the meat. Finish the tenderloin in a preheated 350° oven for approximately 20-25 minutes.
  • Let stand for at least 5 to 10 minutes before cutting. Makes six 6-8 oz. servings.