| 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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