Stuffed Tenderloin

  • Yield: 18 to 20 servings


1 (5- to 6-pound) beef tenderloin
1 onion, chopped
1tablespoon minced garlic
1 (10-ounce) bag fresh spinach, rinsed, stemmed and chopped
1/3cup seasoned bread crumbs
1/3cup grated Parmesan cheese
Salt and pepper to taste
Garlic powder to taste
1/4cup Worcestershire sauce
1 beef bouillon cube
1 1/2cups water


  1. Preheat oven to 450F.
  2. Trim any excess fat from meat.  Make a lengthwise cut along the center or the tenderloin, but not all the way through (about 1/3 way down), set aside.
  3. In a skillet coated with nonstick cooking spray, suate the onion and garlic until tender, about 5 minutes.  Add the spinach and cook just until the spinach is wilted, stirring constantly, about 1 minute.  Remove from the heat and stir in the bread crumbs and cheese.  Season to taste.
  4. Spread the spinach mixture in the slit of the meat.  Squeeze loosely together.  Cover the top of the stuffing on the tenderloin loosely with foil.  Place cut side up in a roasting pan.  Season the meat with salt, pepper and garlic powder.  Pour the Worcestershire sauce over.  Cook for 40 to 45 minutes for medium rare or to desired doneness.
  5. In a microwave dish heat together the bouillon cube, water, and any drippings from the meat and 2 minutes.  Slice the tenderloin and pour the sauce over.

Nutritional Info *per serving

  • Calories 250
  • Fat 11g
  • Saturated Fat 4g
  • Cholesterol 97mg
  • Sodium 250mg
  • Carbohydrate 3g
  • Fiber 0g
  • Protein 33g