Spinach Stuffed Beef Tenderloin
|Fresh spinach/Null||1⁄4 Pound (Null)|
|Fresh mushrooms/Null||1⁄4 Pound, diced (Null)|
|Butter/Margarine||2 Tablespoon, melted (Null)|
|Grated parmesan cheese/Null||1⁄4 Cup (4 tbs) (Null)|
|Fennel seeds/Null||1⁄2 Teaspoon (Null)|
|Ground sage/Null||1⁄2 Teaspoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Freshly ground pepper/Null||1⁄2 Teaspoon (Null)|
|Egg/Null||1 Large, lightly beaten (Null)|
|Beef tenderloin/Null||6 Pound, trimmed (1 In Number)|
|Freshly ground pepper/Null||1 Teaspoon (Null)|
|Fennel seeds/Null||3⁄4 Teaspoon (Null)|
|Garlic/Null||3 Clove (15 gm), crushed (Null)|
Remove stems from spinach; wash leaves thoroughly, and drain.
Place spinach in a medium skillet; cover and cook over medium heat just until spinach wilts (about 3 minutes), stirring once.
Remove from heat; uncover and let cool.
Chop spinach; drain well, pressing spinach between layers of paper towels.
Cook mushrooms in butter in a medium skillet over medium-high heat, stirring constantly, until tender.
Remove from heat; stir in chopped spinach, Parmesan cheese, and next 5 ingredients.
Slice tenderloin lengthwise down center, cutting to, but not through, bottom.
Spoon spinach mixture into opening of tenderloin.
Press sides of tenderloin together over filling, and tie securely with heavy string at 2-inch intervals.
Combine 1 teaspoon pepper, 3/4 teaspoon fennel seeds, and garlic; rub over entire surface of tenderloin.
Place tenderloin on a lightly greased rack in a shallow roasting pan; insert meat thermometer into thickest portion of tenderloin.
Place tenderloin in a 500° oven; immediately reduce oven temperature to 350°.
Bake, uncovered, for 55 to 60 minutes or until meat thermometer registers desired degree of doneness (rare 140°, medium-rare 150°, or medium 160°).
Let stand 10 minutes before slicing.