|Source||The book "Winning Tastes of Beef"; originally submitted by Janet Palmer, co-owner of Calories Bakery & Restaurant in Saskat|
2 hours, 25 minutes
An alternative way to prepare Beef Tenderloin.
- Broil or grill red peppers, turning often, for 20 minutes or until blistered and charred all over.
- Let cool; peel, seed and cut in half. Set aside.
- Trim spinach and rinse under water, shaking off the excess.
- In a saucepan, cook the spinach, covered and with just the water clinging to the leaves, over medium-high heat for 5 minutes or just until wilted.
- Drain and squeeze-dry the spinach leaves, then chop coarsely.
- In a bowl, combine spinach, cheese, rosemary, thyme and half of the black pepper. Place on waxed paper.
- Using the paper as a guide, roll into a log about the same length as the tenderloin. Refrigerate for about 2 hours, or until firm.
- Make lengthwise cuts almost all the way through the beef to form a pocket, leaving ends and opposite long side intact. Arrange red pepper in the pocket and top with cheese log, pressing to fit.
- Press beef over filling and add remaining pepper.
- Tie with butcher's string at 1-inch intervals.
- In a heavy roasting pan, heat oil over medium heat; brown beef on all sides (about 10 minutes).
- Place meat on rack in same pan; roast in 190˚C (375˚F) oven for 35 minutes or until meat thermometer registers 60˚C (140˚F) for rare.
- Transfer to cutting board, tent with foil, and let stand for 10 minutes.
- Cut into 1/2-inch (1 cm) thick slices, and arrange on platter.
Suggest serving it with rice, accented with sweet peppers and fresh herbs.
Submitted by Tracy Hare Connell of Waterloo, who suggests that gentlemen ordering the beef pre-cut check with their wife before ordering the beef.