Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 17 other followers

  • Advertisements
  • January 2007
    M T W T F S S
    « Dec   Feb »
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,856 visitors

Spinach-Stuffed Beef Tenderloin

Posted by Solitary Dancer on January 23, 2007

Spinach-Stuffed Beef Tenderloin

This recipe was found at Light and Tasty


* 1/2 pound fresh mushrooms, chopped
* 4 green onions, sliced
* 2 tablespoons olive oil, divided
* 2 garlic cloves, minced, divided
* 2 packages (10 ounces each) fresh spinach leaves
* 1 teaspoon salt, divided
* 1/8 to 1/4 teaspoon cayenne pepper
* 1 whole beef tenderloin (about 3-1/2 pounds), trimmed
* 1/4 teaspoon onion powder
* 1/4 teaspoon coarsely ground pepper


In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil for 2 minutes.

Add half of the garlic; cook until mushrooms are tender.

Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.
Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom.

Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string.

Rub remaining oil over beef.

Combine the onion powder, pepper and remaining garlic and salt; rub over beef.

Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425° for 40-55 minutes or until a meat thermometer reaches desired doneness (for medium-rare, meat thermometer should read 145°; medium, 160°; well-done, 170°).

Let stand for 10 minutes.

Remove string before slicing.

Yield: 12 servings.

Nutritional Analysis: One serving (4 ounces stuffed beef) equals 242 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 293 mg sodium, 3 g carbohydrate, 1 g fiber, 29 g protein.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: