Tenderloin Spinach Spirals |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Here's an elegant make-ahead dish that always gets compliments. It's nice for a summer buffet when grilling for a crowd just doesn't fit the bill. -Marlene Muckenhirn Delano, Minnesota Ingredients:
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup raisins, coarsely chopped |
1/2 cup egg substitute |
1/4 cup beef broth |
1/4 cup chopped green onions |
2 teaspoons salt |
2 garlic cloves, minced |
1/4 teaspoon pepper |
2 beef tenderloin roasts (2-1/2 to 3 pounds each) |
2 tablespoons olive oil |
Directions:
1. In a large, bowl, combine the first nine ingredients. Set aside.
2. Cut each tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic wrap. Spread the spinach mixture over each tenderloin to within 1 in. of edges. Roll up jelly-roll style, starting a long side; tie at 1-in. intervals with kitchen string.
3. Place seam side down on a greased rack in a shallow roasting pan; brush with oil. Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
4. Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-in. slices. Yield: 24 servings.
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