Filet Lyonnaise - cooking recipe

Ingredients

1 (5 lb.) beef tenderloin
1 c. butter or margarine, softened
2 cloves garlic, minced
8 oz. fresh spinach, finely chopped (6 c.)
3 beaten eggs
3/4 c. soft bread crumbs (1 slice bread)
1 (10 1/2 oz.) can condensed beef broth

Preparation

Trim fat from tenderloin.
To make a double butterfly cut: Make a lengthwise cut down center of meat, cutting to within 1/2-inch of other side.
With meat cut side up, make 2 more lengthwise cuts, one on either side of the first cut, cutting through thickest portions of meat to within 1/2-inch of other side. Pound slightly with meat mallet to flatten to a 10 x 8-inch rectangle.