Ingredients
1/2 pound fresh mushrooms, chopped4 green onions, sliced2 tablespoons olive oil, divided2 garlic cloves, minced, divided2 packages (10 ounces each) fresh spinach leaves1 teaspoon salt, divided1/8 to 1/4 teaspoon cayenne pepper1 beef tenderloin roast (3-1/2 pounds)1/4 teaspoon onion powder1/4 teaspoon coarsely ground pepper
Preparation
In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.
Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.
