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Colette & Cassi's Country Kitchen!

Spinach and Mushroom Stuffed Tenderloin

Stuffing
1/2 stick margarine
1 container (8 0z) sliced mushrooms, chopped
1/4 cup chopped onion
2 10-oz boxes frozen spinach (thawed and drained very well)
1/4 cup dry vermouth
2-3 T. Parmesan cheese
1 tsp. fresh thyme leaves
2-3 T. bread crumbs
Salt
Pepper

Melt margarine and cook mushrooms and onions until slightly golden. Remove from heat and add spinach, vermouth, cheese, thyme, bread crumbs, salt and pepper.

Tenderloin
5-6 lbs. whole beef tenderloin
Salt
Pepper

Slice the tenderloin lengthwise (either all the way through or nearly all the way through). Place stuffing on bottom piece of the meat, cover with top piece of the meat, or you can cut all the way through and just stack it. Salt and pepper to taste. Roast at 4258F for 45 minutes. Remove from oven and spread topping over top piece of meat.

Topping
2-3 T. margarine
1/4 cup bread crumbs
Salt
Pepper

Melt margarine, stir in bread crumbs, salt and pepper. Return to oven for an additional 10-15 minutes. Remove when done and allow to sit 10 minutes before slicing.

Karen Gowdy, Guilford, IN