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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
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<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.
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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.
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Fold the middle flap of beef over and repeat.
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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.
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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.
StuffedBeefTenderloin014.jpg
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!

Comments

  • mulemule Posts: 152
    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

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

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

  • 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,
    Tonia

  • 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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