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

PigassoPigasso Posts: 111
edited 11:29AM in EggHead Forum
<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.
StuffedBeefTenderloin018.jpg[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!


  • mulemule Posts: 152
    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

  • PigassoPigasso Posts: 111
    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,

  • bobbybbobbyb Posts: 1,349
    Looks awesome. WIll definitely give it a try.
    Cheers, Bob

  • Clay QClay Q Posts: 4,435
    Fantastic! Gourmet all the way. Roasted red peppers- yummm, pine nuts- yummm. Beautiful presentation. Thanks.

  • 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]DSCN0710.jpg[p]and i agree, that one is definitely worthy of the naked whiz's recipe site. .. . .

  • mollysharkmollyshark Posts: 1,519
    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
  • GrilliciousGrillicious Posts: 347
    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]
  • QBabeQBabe Posts: 2,275
    Pigasso,[p]Looks fabulous! Tell me about that sauce that the meat is centered on???[p]Thanks,

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

  • YankeeBBQYankeeBBQ Posts: 97
    Pigasso,[p]And now I'm supposed to eat this stupid ham sandwich for lunch ? That looks absolutely delicious. Do you deliver ?[p]Steve

  • GreendriverGreendriver Posts: 128
    Look's like Madmax has got some serious competition in the fancy cooking arena.
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