Stuffed Beef Tenderloin Roast with sharp provolone cheese, spinach, & garlic
Preheat oven at 350 degrees
Prep tenderloin roast by cutting the tenderloin open so that it may be stuffed. To do this you need to cut the tenderloins the down the side to about 2 inches from cutting all the way through the tenderloin.
Lay the tenderloin open and put a some of the minced garlic on the inside of the roast. Then add the sharp provolone and spinach into the roast. You may add more or less of the item depending on how much stuffing you want in it. Now roll the tenderloin up and tie it tight so that it will cook evenly.
Spread minced garlic on top of roast and add pepper to the top of the roast.
Place in oven and let cook for 1 hour to 1 & 1/2 hour. Use meat thermometer and take roast out of oven at 140 degrees for rare 150 degrees for medium and let sit for 10 min prior to slicing.
*Do not get temperature of stuffing make sure thermometer is in the beef only.
Let a trained butcher trim and butterfly your roast. This way they will remove any tough silver skin and butterfly it properly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 872 | ||
Calories from Fat: 555 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.7g | 82 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 210.9mg | 65 % | |
Sodium 551.3mg | 19 % | |
Potassium 1085.6mg | 29 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.7g | ||
Protein 67g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 872
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