16 ounces beef tenderloin, pre-trimmed
8 ounces fresh spinach, cooked and drained
1 pound bacon, cooked and chopped
4 ounces feta cheese, crumbled
Salt and pepper, to taste
For the Sauce:
4 ounces butter
4 ounces flour
1 quart boiling water
2 beef bouillon cubes
4 ounces cabernet sauvignon
8 ounces raw mushrooms (wild, portobello, oyster)
Split tenderloin down the middle to open it the long way (butterfly). Pound it until meat is an even thickness. Mix the spinach, bacon, and feta cheese together for the stuffing. With the tenderloin spread out flat, season with a little salt and pepper. Spread the spinach mixture on the tenderloin evenly and roll it up. Bake the tenderloin in the oven for 15 to 25 minutes at 350 degrees, to desired doneness.
To make the sauce: Melt the butter and then add the flour to make a roux. Add the wine and the water (with dissolved bouillon cubes).
Let the sauce simmer until all the flavors marry. Saute mushrooms. Add them to the sauce if you like.
Cut the tenderloin into 12 even medallions and place two on a plate on a bed of the cabernet sauvignon sauce, showing the pinwheel effect of the spinach mixture.
Yield: 6 servings
Source: Chef Doug Corcoran