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Filled Whole Roasted Tenderloin Of Beef

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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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