Pigasso's Stuffed Beef Tenderloin with Spinach, Roasted Red Bell Pepper, Basil & Pine Nuts

Pigasso · July 2005

<p />Beef Tenderloin Stuffed with Spinach, Roasted Red Peppers, Basil and Pine Nuts[p]Ingredients
1 (3 to 4-pound) beef tenderloin, center cut[p]1 large bag fresh spinach
1 tablespoon chopped fresh thyme
1 (12-ounce) jar roasted red peppers, drained - or roast your own!
Salt and freshly ground pepper
1 bunch fresh basil leaves
1oz or so pine nuts
Preheat egg to 375 using indirect set up with drip pan and V rack.
Sautee spinach in olive oil with a generous amount of garlic and a good sprinkle of crushed red pepper. Squeeze out extra moisture. Roast pine nuts but be careful not to burn them.[p]Cut the beef tenderloin by cutting the beef lengthwise into thirds - cut to within one inch of the end of the beef.

Open the beef season with salt and freshly ground pepper. Place a layer of spinach, then roasted red bell pepper, then basil and top off with a sprinkling of roasted pine nuts.

Fold the middle flap of beef over and repeat.

Fold top piece over and tie at 1" intervals. Season exterior of roast with salt and freshly ground pepper and sear on all sides including ends. I used the mini for this function whilst the large maintained the 375 temp.

When seared, place in preheated 375 egg. I inserted my redi-check into the middle section of the roast.[p]Roast approximately 1 hour. I removed the roast when it hit 128 degrees. The meat climbed to 135 degrees in the middle section (rare) and was leaning to the medium rare/medium on the external pieces.Allow to rest 15 minutes and sliced as desired.

This was served with roasted fan potatoes, brandied mushrooms and a zinfandel/port reduction sauce.
[p]I know this one is a keeper! If anyone is interested I can submit the entire menu (Mad Max and T Rex style) to the Naked Whiz.[p]Enjoy yourselves![p]Pigasso and Sue E.[p]Life is GOOD!

mule · July 2005

Pigasso,
That looks fabulous!!! My wife just walked by and saw the pictures - she wants to try your recipe as soon as we can!!!
Thanks in advance!!!!!![p]mule

Pigasso · July 2005

OOPS - make that 350 degrees in the egg, and mix the thyme in with the spinach. Good thing that Sue E. is here keeping her eye on me!Pigasso,

bobbyb · July 2005

mule,
Looks awesome. WIll definitely give it a try.
Cheers, Bob

Clay Q · July 2005

Pigasso,
Fantastic! Gourmet all the way. Roasted red peppers- yummm, pine nuts- yummm. Beautiful presentation. Thanks.
Clay

mad max beyond eggdome · July 2005

Pigasso,
matt, that looks truly outstanding!!! . . i'll bet the flavors really worked well together too. . ..i like the slicing of the meat into three sections. . .did you think at all about butterflying the tenderloin open and then rolling it all up together? . .. here is a pic of a tenderloin i butterflied once and rolled (with the mushroom/pancetta mixture and lobster tails). ...with a sharp knife it is really easy. . .[p][p]and i agree, that one is definitely worthy of the naked whiz's recipe site. .. . .

mollyshark · July 2005

Pigasso,[p]Do you think this would work well with a large flank steak? I just can't get myself to do this much to a tenderloin. Pepper, salt, and on my way with a tenderloin. Maybe a little bearnaise or such. But it sounds delish and thought a flank might work well.[p]mShark

Grillicious · July 2005

Pigasso, fantastic looking recipe that I will try. I want to know more about the brandied mushrooms and a zinfandel/port reduction sauce. Can you provide the recipes/techniques for those too? My wife and I love mustrooms, and those look exactly like what she loves on top of a steak.[p]

QBabe · July 2005

Pigasso,[p]Looks fabulous! Tell me about that sauce that the meat is centered on???[p]Thanks,
Tonia

Unknown · July 2005

Pigasso,[p]Looks fantastic! Yes, please share the entire menu's recipies.[p]Thank you in advance,

YankeeBBQ · July 2005

Pigasso,[p]And now I'm supposed to eat this stupid ham sandwich for lunch ? That looks absolutely delicious. Do you deliver ?[p]Steve

Greendriver · July 2005

Look's like Madmax has got some serious competition in the fancy cooking arena.

Pigasso's Stuffed Beef Tenderloin with Spinach, Roasted Red Bell Pepper, Basil & Pine Nuts

Comments

Categories