Beef Tenderloin Roll
|Beef tenderloin||3 Pound, trimmed of fat|
|Bacon strips||4 , diced|
|Spinach||1 Bunch (100 gm), washed and dried|
|Dijon mustard||2 Tablespoon|
|Olive oil||2 Tablespoon|
1. To make a flat 3/4-inch-thick piece of beef, butterfly tenderloin by cutting, from top to bottom, through center to within 3/4-inch of bottom; open like a book and press to flatten. Flatten tenderloin slightly with a meat pounder or side of a meat cleaver so that whole piece is about the same thickness.
2. In a large skillet over medium heat, saute diced bacon until golden brown. When fat is rendered and bacon is crisp, pour off most of fat. Add spinach and cook until wilted (about 1-3 minutes). Remove from heat and cool for 1 minute.
3. Place spinach-bacon mixture over tenderloin. Spread evenly. Roll up tenderloin, jelly-roll fashion. Tie with kitchen twine in 4 places to fasten tightly.
4. In a small bowl mix together mustard and brandy. Rub over tenderloin. At this point, meat can be refrigerated for about 8 hours, if desired; but bring meat to room temperature 1 hour before cooking.
5. Preheat oven to 425°F.
6. Return skillet to medium heat, add olive oil, and place tenderloin, seam side down, in skillet; brown on all sides (5 minutes per side). Place tenderloin in oven; roast until medium-rare (about 40 minutes, or until internal temperature is 140°F on an instant-read thermometer). Let tenderloin rest 12 to 15 minutes, before slicing. Slice into 6 pieces and serve immediately.