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Shadow Mountain Tenderloin




Source of Recipe


"Creme de Colorado Cookbook,"


List of Ingredients




1 1/4 pounds fresh spinach, rinsed and stemmed

2 tablespoons unsalted butter

1/2 pound mushrooms, chopped

1 1/2 cups shredded Swiss cheese

2 eggs, beaten

1 teaspoon fennel seeds, divided use

1 teaspoon dried sage

Kosher salt and freshly ground pepper to taste

1 whole beef tenderloin (about 8 pounds), trimmed of excess fat

6-8 cloves garlic, minced

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons freshly ground pepper

1/2 cup beef broth

1/2 cup Madeira or dry sherry

Recipe



Drain spinach briefly and put in a large skillet. Cover and soak over medium heat just until spinach wilts, about 3 minutes, stirring once or twice. Remove from heat.

Uncover and let cool and chop coarsely. Squeeze out excess water (Frozen spinach can be substituted. Thaw and squeeze out excess water. Do not cook). Using the same pan, melt 2 tablespoons butter over medium-high heat, Add mushrooms. Cook, stirring until mushrooms are limp and all juices evaporate. Remove from heat. stir in spinach, cheese, eggs, 1 teaspoon fennel seeds, sage, salt and pepper. This can be covered and stored, refrigerated, overnight.

Preheat oven to 500.

Cut a lengthwise slash in tenderloin to within 1/2-inch of each end and opposite side to form a pocket, Spoon spinach filling evenly into pocket. Pat in firmly. Sew up tenderloin using a large embroidery needle and strong thread or dental floss, making stitches 1/2-inch apart.

Blend garlic and 1 1/2 teaspoons fennel seeds and pepper. Rub mixture all over outside of roast. Place meat in oven. Immediately reduce heat to 350. Roast 18 minutes per pound for medium rare, or to an internal temperature of 135-140 degrees. Let stand for 10 minutes.

While meat is standing, pour drippings into a 3-quart saucepan. Add broth and Madeira. Boil until mixture reduces to 1/2 cup. Serve sauce with meat.

Serves 16.