Spinach-Stuffed Beef Tenderloin - cooking recipe

Ingredients

1/2 lb mushroom, sliced
4 garlic cloves, minced
1 (6 ounce) package Baby Spinach (fresh, chopped)
4 ounces blue cheese, crumbled
2 lbs beef tenderloin
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Preparation

In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
Add the garlic; cook and stir for 1 minute.
In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
Open tenderloin so it lies flat; cover with plastic wrap.
Flatten to 3/4 inch thickness.
Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
Spread spinach mixture over the meat to within 1 inch of edges.
Close tenderloin; tie at 2 inch intervals with kitchen string.
Place tenderloin on a rack in a shallow roasting pan.
Sprinkle with remaining salt and pepper.
Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
Let stand 5-10 minutes before slicing.