Spinach-stuffed Beef Tenderloin

Serving Size : 12

Amount Measure Ingredient -- Preparation Method
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6 pounds beef tenderloin
1 tablespoon garlic -- minced or pressed
2 1/2 teaspoons fennel seeds
1 1/2 teaspoons black peppercorns -- cracked
1 1/2 teaspoons salt
1 cup beef broth
1 cup Madeira or dry sherry
1 pound spinach leaves -- picked
1/2 pound mushrooms -- sliced 1/4" thick
1 1/2 cups Swiss cheese -- shredded
1 each egg -- beaten
1 teaspoon sage

Prepare Spinach Stuffing; set aside.

Spinach Stuffing. Discard tough leaves and stems from 1 pound spinach. Rinse leaves, drain briefly, and place in a wide frying pan. Cover and cook over medium heat just until spinach is wilted (2 to 3 minutes), stirring once or twice. Remove from heat; then uncover, let cool, and coarsely chop. Squeeze out excess water with your hands.

Melt 2 tablespoons butter or margarine in frying pan over medium-high heat. Add 1/2 pound mushrooms, chopped; cook, stirring occasionally, until mushrooms are soft and all liquid has evaporated. Remove from heat.

In a large bowl, mix mushrooms with spinach, 1 1/2 cups (6 oz.) shredded Swiss cheese, 1 egg, beaten, and 1 teaspoon each fennel seeds and sage leaves. Season to taste with salt and pepper. If made ahead, let cool, then cover and refrigerate until next day.

With a sharp knife, make lengthwise slash in center of beef fillet, cutting to within 1 inch of opposite side and both ends to form a pocket. Spoon stuffing evenly into pocket, then pat in firmly. Sew roast closed, using a large embroidery needle and strong thread (or dental floss) and making stitches 1/2 inch apart.

Blend garlic, fennel seeds, pepper, and, if desired, salt; with your fingers, pat mixture all over the roast.

Barbecue roast by indirect heat placing roast on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook roast until a meat thermometer inserted in the thickest part registers 135 f for rare (about 1 hour). Transfer roast to a platter and keep warm.

Pour meat drippings into a 2- to 3-quart pan; add broth and Madeira. Bring to a boil over high heat, then boil until reduced to 1 1/2 cups; keep warm.

To serve, cut beef into 1-inch-thick slices; offer sauce to spoon over individual portions. Makes about 12 servings.
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Per serving: 721 Calories (kcal); 57g Total Fat; (71% calories from fat); 47g Protein; 4g Carbohydrate; 190mg Cholesterol; 547mg Sodium