1 Beef Tenderloin 2 Tbs Butter
2 Tbs Minced Garlic ½ lb Mushrooms - chopped
3 tsp Fennel Seeds 2 Cup Shreeded Swiss Cheese
3 tsp Cracked Pepper 1 Egg Beaten
3 tsp Salt (optional) 1 tsp Fennel Seeds
1 tsp SageLeaves
1 lb Spinach
InstructionsHave your butcher trim and cut a pocket in a whole beef tenderloin. Also get 6-8 feet of buther's twine.
Discard tough leaves and stems from one pound of spinach. Rinse leaves, drain briefly and place in wide frying pan. Cover and cook over medium heat just till spinach is wilted, 2-3 minutes. Remove from heat, let cool and coarsely chop.
Melt 2 table spoons of butter in frying pan over medium-high heat, add ½ pound chopped mushrooms, cook stirring occasionally, until mushrooms are soft and all liquid has evaporated.
In a large bowl mix mushrooms, chopped spinach, 2 cups shredded cheese, 1 egg beaten, 1 teaspoon fennel seeds, and 1 teaspoon sage leaves. Salt and pepper to taste.
In a cup or bowl mix 2 tablespoons minced garlic, 3 teaspoons fennel seeds, 3 teasspoons cracked pepper and 3 teaspoons salt.Place the spinach stuffing in the pocket cut in the beef tenderloin. Use the butcher's twine to tie or sew the pocket closed with ½ inch stiches. Pat rub mixture all over tenderloin.Cook at 200*-220* over plate setter with drip pan ½ filled with beer (wine, water, etc. may be used). Note use two (2) polders in tenderloin, one in thick end and one in the tail or thin end. The tail end will be well done for those that like it well and the thick end will be medium-rare. Estimated time 4-5 hours at 200*.NotesThe drippings can be mixed with wine, beef broth or both, cooked down for a very nice sauce.Number of Servings: Time to Prepare: