| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Beef tenderloin |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Cooked; squeezed, chopped spinach |
| 1/2 |
c |
Julienned roasted red peppers or pimentos |
| 6 |
|
Garlic cloves; sliced |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Oil |
INSTRUCTIONS
Preheat oven to 400 degrees. Split tenderloin open down its entire
length. Season generously inside and out. Spread spinach to cover
inside surface. Top with roasted peppers and garlic. Sprinkle with
Parmesan. Reform tenderloin and tie every 3 inches with butchers
twine, to hold in the filling. In a large saute pan heat oil and sear
meat on all sides. Roast on a rack in a roasting pan for 15 to 20
minutes or until a meat thermometer registers 120 to 125 degrees for
rare (for medium-rare, roast until temperature registers 135 to 140
degrees). Remove, cool completely and wrap air tight for your picnic.
This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-05-1997
Recipe by: Emeril Lagasse
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