Stuffed Beef Tenderloin
This Stuffed Beef Tenderloin is an impressively delicious centerpiece that's surprisingly simple to prepare. With rich flavors and a beautiful presentation, it’s perfect for holidays, dinner parties, or a special night in.
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Servings: 6
Calories: 136kcal
Ingredients
- 1.5 kg beef tenderloin trimmed (preferably grass fed, grass finished)
- 1 cup baby spinach
- 1 red capsicum small size, roasted, peeled, seeded and sliced thinly
- 16 Kalamata olives pitted and sliced in half
- 12 sun dried tomatoes
- 1/3 cup pine nuts (omit if nut free)
- 1/2 cup feta crumbled, or you can use parmesan cheese (omit if dairy free or vegan)
- 1-2 tablespoons olive oil
- Salt and pepper to season
Instructions
- Pre-heat oven to 215 degrees Celsius.
- Cut horizontally through the center of the beef tenderloin, cutting to, but not though the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderiser.
- In the following order, place the baby spinach, red capsicum, semi-dried tomato, Kalamata olives, pine nuts and feta cheese (or grated parmesan).
- Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.
- Rub olive oil over the surface of the meat. Season with salt and pepper.
- Place in a baking tray and bake, uncovered for 40 - 55 minutes depending on how you like your meat cooked. The meat thermometer should read 60°C; rare, 71°C; medium, 77°C well done.
- Remove from the oven and let the meat rest for 15 minutes before serving.
- Serve and enjoy.
Notes
You may need to increase or decrease the quantities of the ingredients, based on your size of your beef tenderloin.
Nutrition
Serving: 1serve | Calories: 136kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 318mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 1mg