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.
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.