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Entrée – Beef
Roast Tenderloin of Beef Stuffed With Fired Peppers, Spinach & Goat Cheese


Roast Tenderloin of Beef Stuffed With Fired Peppers, Spinach & Goat Cheese This recipe was featured on
"You're the Chef" episode #403.
Buy this episode from WVIA.
Yield: Six portions

Ingredients:

4 lb. beef tenderloin, trimmed of fat and silver skin, and butterflied evenly
3 each egg whites, beaten lightly
as needed salt and ground black pepper
2 tsp. fresh rosemary, chopped
2 tsp. fresh marjoram, chopped
1 each bag, baby spinach, blanched and shocked, well drained
1 c. roasted peppers
1/2 lb. fine goat cheese, Montrachet style preferred
as needed salt and ground black pepper
2 tsp. fresh rosemary, chopped
2 tsp. fresh marjoram, chopped



Procedure:
Lay the butterflied beef on a flat work surface. Brush with egg white and season with the first herbs and spices.

Place the spinach in a thin layer over two-thirds of the beef. Top the spinach with an even amount of red peppers, and then place the goat cheese in a straight line down the edge of the beef on top of the peppers and spinach. Brush the cheese and vegetables with egg white. Roll up the beef, tucking the meat tightly around the cheese and vegetables. Tie the beef with cotton butcher’s twine or secure with toothpicks.

Season the outside of the beef with the remaining herbs and spices. Sear the beef in hot oil in a large sauté or frying pan over high heat. Place the seared beef on a roasting rack on a shallow-sided pan. Roast at 325°F for about 1 1/2 hours, or until a meat thermometer inserted into the center of the roast reads 140°F.

Allow the meat to rest on the stovetop for about 20 minutes before removing the butcher’s twine and serving in slices.