1 beef tenderloin (3-5 pounds)
1 package (10 ounces) frozen spinach, thawed and drained
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4 ounces sun-dried tomatoes in oil, chopped
2 ounces toasted pine nuts
1 large yellow onion, small dice
2 tablespoons olive oil
4 cloves garlic, minced
½ cup fresh parsley, chopped
½ pound apple wood smoked bacon, diced
1 cup grated parmesan cheese
Heat oven to 400 degrees.
Trim tenderloin of excess fat and silver skin. Slice the meat lengthwise, but not all the way through, so it lays flat like a book; set aside.
In a large skillet, cook bacon and drain off fat, set aside.
In the same pan, saute onions and garlic in olive oil until soft. Stir in bacon, sun-dried tomatoes, pine nuts, parsley and cheese. Remove from heat and let cool.
Spoon mixture onto beef, spreading evenly to 1 inch from sides. Roll up and tie with butcher's twine about every 2 inches. Rub meat with olive oil and place on baking sheet. Bake 35 minutes or until temperature reaches 140 degrees. Let cool for about 10 minutes and cut 1-inch slices