| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | French | Good, Morning, Texas | 10 | Servings |
INGREDIENTS
| 7 | lb | Beef tenderloin, head and |
| tail | ||
| removed cleaned | ||
| 1 | lb | Spinach, cleaned |
| 1 1/2 | lb | Mixed mushrooms |
| 1 | c | Prosciutto, julienned |
| 2 | c | Fontina cheese |
| 1/2 | c | Pine nuts |
| 3 | Shallots, chopped | |
| 2 | oz | Grape seed oil |
| Salt and pepper, to taste |
INSTRUCTIONS
With a long thin knife, cut an opening from one end to the tenderloin to the other and set aside. In a skillet, pour 1 ounce of the grape seed oil and saute the shallots, garlic, and pine nuts for approximately 20 seconds. Add the mushrooms and saute for an additional 2 minutes. Salt and pepper to taste. Remove the skillet from the stove and fold in the proscuitto and spinach. Stir until the spinach wilts. Let the mixture cool, then fold in the cheese and season with salt and pepper again. Fill the beef tenderloin with the cooled filling and salt an pepper the outside of the beef. Sear on all sides in a saute pan and then place in a 375 degree oven and bake for 20 minutes or until it reaches the desired internal temperature. Remove the tenderloin from the oven and let rest for 10 minutes (a must!). GMT RECIPES Executive Chef William Koval, from the acclaimed Hotel Adolphus French Room, showed us how to prepare roasted beef tenderloin with a wonderful side dish of caramelized onion and calamata olive hash browns. This dish will definitely impress your guests! http://www.wfaa.com/gmt/recipe.html MC formatted using SNT & MC Buster on 01/18/99 Recipe by: Executive Chef William Koval, Adolphus French Room Converted by MM_Buster v2.0l.
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