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Blue Cheese and Spinach Stuffed Tenderloin

Blue Cheese and Spinach Stuffed Tenderloin

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Level of Difficulty: Beginner

Meal Occasion: Dinner

Cook Method: Bake

Prep Time: Under 15 minutes

Total Time: More than 1 hour

Serving Size: 6

Nutrition Information - Product Nutrition Information - Recipe
Servings:
6

Ingredients:

  • 1 Sutton & Dodge® Tenderloin (about 4 lb.)
  • 3tablespoon butter, melted
  • 2tablespoon chopped onions
  • 2 cloves garlic, finely minced
  • 1package fresh baby spinach, loosely packed (about 4 cups)
  • 1package blue cheese crumbles
  • 0.25cup fresh basil leaves, torn
  • 8slice thick cut bacon

Directions

Buy Sutton & Dodge® Tenderloin Step 1

Buy Sutton & Dodge® Tenderloin

Heat oven to 425°F. Butterfly beef by cutting lengthwise down the center, almost all the way through.   Step 2

Heat oven to 425°F. Butterfly beef by cutting lengthwise down the center, almost all the way through.

Melt butter in large nonstick skillet on MEDIUM.  Add onions and garlic.  Cook 1 to 2 minutes until tender.  Add spinach.  Cook until slightly wilted, about 3 minutes.  Remove from heat.  Stir in blue cheese and basil. Step 3

Melt butter in large nonstick skillet on MEDIUM. Add onions and garlic. Cook 1 to 2 minutes until tender. Add spinach. Cook until slightly wilted, about 3 minutes. Remove from heat. Stir in blue cheese and basil.

Spoon spinach mixture on cut side of beef.  Fold closed and turn small end of beef under about 4 inches so it cooks evenly.  Wrap beef with bacon at about 1- inch intervals.  Place beef in shallow roasting pan, seam side down.  Season with salt and pepper, if desired.  Step 4

Spoon spinach mixture on cut side of beef. Fold closed and turn small end of beef under about 4 inches so it cooks evenly. Wrap beef with bacon at about 1- inch intervals. Place beef in shallow roasting pan, seam side down. Season with salt and pepper, if desired.

Fold closed and turn small end of beef under about 4 inches so it cooks evenly.  Wrap beef with bacon at about 1- inch intervals.  Place beef in shallow roasting pan, seam side down.  Season with salt and pepper, if desired.  Bake uncovered 45 to 55 minutes until thermometer inserted in center reads at least 155°F.  Step 5

Fold closed and turn small end of beef under about 4 inches so it cooks evenly. Wrap beef with bacon at about 1- inch intervals. Place beef in shallow roasting pan, seam side down. Season with salt and pepper, if desired. Bake uncovered 45 to 55 minutes until thermometer inserted in center reads at least 155°F.

Tent loosely with foil and let stand about 15 minutes until thermometer reads 160°F.  (With standing, internal temperature will continue to rise a few degrees and beef will be easier to carve.) Serve tenderloin with steamed carrots and red potatoes. Step 6

Tent loosely with foil and let stand about 15 minutes until thermometer reads 160°F. (With standing, internal temperature will continue to rise a few degrees and beef will be easier to carve.) Serve tenderloin with steamed carrots and red potatoes.

recommended side dishes:
  • Steamed Carrots
  • Red Potatoes