Low FODMAP Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes
Beef tenderloin is actually very easy to prepare and the results are always party worthy. This recipe for Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes features a stuffing of Mediterranean flavors that comes together in just a few minutes.
Yes, Sundried Tomatoes CAN Be Low FODMAP
Did you know that you can have 8 g of plump sundried tomatoes? By the way, a lot of “sundried” tomatoes are probably not dried in the sun, but the point is that they are dehydrated fresh tomatoes, that are sometimes dry and sometimes packed in oil, and they are packing tons of tomato flavor.
Hot, Warm or Cold – A Great Party Dish
The colorful filled slices are delicious hot, warm or at room temperature making this a perfect party dish; put it on the buffet! Ask your butcher for an evenly sized piece of meat. If one end is much smaller, it will cook much faster, but this is also a way to end up with some meat that is more well-done and some that is more rare, providing choices for everyone’s likes.
Recipe Sponsored By Fody Foods
Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes
This recipe for Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes is impressive to view, but actually easy to make! A perfect buffet dish for your holiday.
- 8 ounces (225 ) frozen chopped spinach, defrosted and squeezed as dry as possible
- 6 ounces (170 g) mild, soft goat cheese, such as Montrachet
- 1/4 cup (30 g) minced oil cured sun-dried tomatoes
- 1 teaspoon dried thyme divided
- 1 teaspoon dried rosemary divided
- 3 to 4 pounds (1.4 kg to 1.8 kg) beef tenderloin
- 2 tablespoons Garlic-Infused Oil, made with olive oil, such as Fody Garlic-Infused Olive Oil, divided
- Butcher's twine
Position rack in middle of oven. Preheat oven to 425°F/220°C. Have a roasting pan at hand.
Stir together spinach, goat cheese and tomatoes in a medium mixing bowl until thoroughly combined.
Slice the tenderloin lengthwise down the center and about three-quarters of the way through. Open the beef as flat as possible. Season interior well with salt and pepper and about three-quarters of the herbs (you can do this by eye).
Spread cheese and vegetable filling down center of beef, leaving a 1-inch (2.5 cm) border on all sides. Press sides back together, making sure no filling is protruding. Wrap with Butcher’s twine at 2-inch (12 mm) intervals. Rub tenderloin all over with 1 tablespoon of Fody Garlic-Infused Olive Oil, then season with salt and pepper and remaining herbs. (Meat may be prepared to this point up to one day ahead. Simply refrigerate until needed, then allow to come to room temperature before proceeding).
Place remaining 1 tablespoon of oil in roasting pan and place over one or two burners over medium heat. Sear the tenderloin on all sides; this will just take a couple of minutes.
Place the pan in the oven and roast the tenderloin for about 40 minutes. Check with instant meat thermometer in center of tenderloin. Thermometer should read 125°F/52°C for medium rare as the temperature will rise after removal from oven. Total cooking time will depend ion how cool the meat is when it goes in the oven, but will be done within the hour. Remove from oven and tent with foil. Allow to sit at least 10 minutes to allow juices to re-distribute and for temperature to rise further. Final should be 130°F/55°C to 135°F/58°C). Remove twine.
Slice tenderloin crosswise and serve immediately, or, serve at room temperature. Any pan juices can be drizzled over the spirals.