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Spinach & Portabello stuffed beef tender




Source of Recipe


Good Things Ytah
Spinach & Portabello stuffed beef tenderloin on pan vegetables
by: Stuffed Beef tenderloinAdrian Alcaino- Christopher's Prime Steak House & Grill


4 (8 oz.) tenderloins, pound thin
Fresh baby spinach leaves, stemmed
2 Portabello mushroom caps, chopped
2 cups shredded pepper jack cheese
4 cloves roasted garlic, minced
1 cup roasted red bell pepper
Pan vegetables: Yellow sqush
Zucchini, Red onion, Carrot,
Red Bell pepper, Potato
-Toss with a splash of olive oil, balsamic vinegar, kosher salt, cracked black pepper, granulated garlic and dill
-Roast at 350 degrees for 20 minutes or until browned lightly