Food and Recipes Meat Beef Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce Recipe Be the first to rate & review! Everyone will admire these tender spirals of beef filled with creamy spinach and leeks and topped off with a rich mushroom sauce. Rolling and stuffing the meat is easier than it looks. First, using a sharp knife, cut horizontally through the center of the beef, cutting to, but not through, the other side. Open it flat, like you would a book. Then place the beef between 2 sheets of plastic wrap, and pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Spread the creamy spinach-and-leek filling evenly over the beef, leaving a 1/2-inch border around the edges. Roll up the beef in a jelly-roll fashion. Finally, using kitchen twine, secure beef by tying at 2-inch intervals. Brush all sides of the beef evenly with olive oil; sprinkle with salt and pepper. Your holiday dinner guests will be impressed by this tasty display. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith Active Time: 55 mins Total Time: 1 hrs 45 mins Yield: 8 serves Ingredients Beef 3 (10-oz.) pkg. frozen chopped spinach, thawed 3 tablespoons unsalted butter 2 medium leeks, thinly sliced 1 garlic clove, minced (about 1 tsp.) 3 tablespoons all-purpose flour 1 cup heavy cream 1 ounce Parmigiano-Reggiano cheese, grated (about 1⁄4 cup) 2 teaspoons fresh lemon juice (from 1 lemon) 1/4 teaspoon grated whole nutmeg 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 1 (4-lb.) beef tenderloin, trimmed 1 tablespoon extra-virgin olive oil Sauce 2 tablespoons unsalted butter, divided 1 tablespoon olive oil 2 (8-oz.) pkg. cremini mushrooms, quartered 1 medium shallot, minced 1/2 cup dry red wine (such as Burgundy) 1 cup beef broth 1 tablespoon Dijon mustard 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Directions Prepare the Beef: Preheat oven to 350°F. Drain spinach well; press between paper towels to remove excess moisture. Melt butter in a medium-size straight-sided saucepan over medium. Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes. Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Remove from heat, and let cool 10 minutes. Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to, but not through, other side. (The cut should be within 1⁄2 inch of other side.) Open top cut piece, as you would a book, and lay flat. Place between 2 sheets of plastic wrap. Using flat side of a meat mallet or back of a small heavy skillet, pound to 1⁄2-inch thickness and about a 13-inch square. Spread leek-spinach mixture evenly over Beef, leaving a 1⁄2-inch border around edges. Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals. Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1⁄2 teaspoon pepper. Place Beef on a wire rack set over a rimmed baking pan. Bake in preheated oven 30 minutes. Increase oven temperature to 450°F (do not remove from oven). Bake until a meat thermometer registers 125°F, about 20 minutes. Remove from heat, and let stand 30 minutes before slicing. Prepare the Sauce: While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in mustard, rosemary, salt, and pepper, and cook 1 minute. Remove from heat, and stir in remaining 1 tablespoon butter until combined. Serve Sauce with Beef. Rate it Print