fbpx

Spinach and Parmesan-Stuffed Beef Tenderloin with Sauce Romesco

  • Serves: 15 people
  • Category:

Ingredients

Spinach and Parmesan-Stuffed Beef Tenderloin

  • 1 (3 ½-pound) beef tenderloin, trimmed
  • Coarse kosher salt and freshly ground black pepper
  • 6 garlic cloves, very finely chopped or mashed into a paste with salt (see note, page 113)
  • 1 c cooked spinach (thawed if frozen), squeezed dry and chopped
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tbsp. pure olive oil

Sauce Romesco

  • ½ cup roasted peanuts
  • 1 (12-ounce) jar roasted red bell peppers
  • ½ cup tomato puree
  • 2 garlic cloves, plus more for garnish
  • 1 slice country white bread, toasted and crumbled
  • 1 tbsp. smoked paprika
  • 1/3 c sherry wine vinegar
  • 2/3 c extra-virgin olive oil, plus more for garnish
  • Coarse kosher salt and freshly ground black pepper

Instructions

Spinach and Parmesan-Stuffed Beef Tenderloin

  1. Preheat the oven to 425°F.
  2. Using a sharp knife, butterfly the tenderloin by cutting it open lengthwise, taking care not to cut all the way through and leaving a spine so you can open the tenderloin like a book. (Or ask your butcher to do it.) Season generously inside and out with salt and pepper. Rub the garlic paste on the inside of the tenderloin. Spread the spinach over the inside surface to cover. Sprinkle with the Parmesan cheese.
  3. Reform the tenderloin and tie every 3 inches with kitchen twine 
to hold in the filling. Heat the oil in a large roasting pan and sear the meat on all sides over high heat. Roast until an instant-read thermometer inserted in the center of the meat and stuffing reads 120° to 125°F for medium-rare meat (the internal temperature of the meat will continue to rise about 10°F outside of the oven), about 20 to 25 minutes.
  4. Remove to a carving board, preferably with a moat, and tent to keep warm. If serving hot, let stand for 10 to 15 minutes before carving. If serving at a buffet, cool for at least 30 minutes, then carve and serve within 2 hours. Or cool completely, wrap tightly in aluminum foil, and refrigerate for up to 2 days before carving and serving at room temperature.

Sauce Romesco

  1. Grind the peanuts the bowl of a food processor fitted with the blade attachment. Add the roasted peppers, tomato puree, garlic, bread, and smoked paprika. Blend into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper, and then transfer to a serving container.