Prime rib or baked ham for a holiday dinner sounds marvelous, as does turkey or even Cornish game hen. Maybe your tradition is takeout from a favorite Chinese restaurant. Whatever you serve to family and friends this time of year is certainly special, but that doesn’t mean you can’t vary your menu—or add to it—from time to time.
NJ HOME has a recipe for a beef tenderloin stuffed with mushrooms, spinach and olives that’s a treat to prep in the kitchen, a pleasure to serve in your dining room and, most important, a sure-fire hit with everyone who tries it.
Pro tip: If you want to put a more healthful spin to the recipe (we are approaching the new year, after all), add a cup of tomatoes and increase the amount of onions to 1 cup for an extra dose of glutathione, a toxin-fighting antioxidant, says Adina Kelman, a holistic health coach at Saddle River’s Body Positive Works.
Here’s the complete recipe:
Mushroom, Spinach and Olive-Stuffed Beef Tenderloin
Yields 8 servings
INGREDIENTS
- 1 beef tenderloin, trimmed and sliced or pounded flat
- 1 small sweet onion, chopped
- 1/2 cup chopped Kalamata olives, chopped
- 1/2 bag baby spinach
- 2 Tbs. butter
- 1 cup mushrooms, chopped
- olive oil
- salt and pepper
- cooking twine for wrapping the tenderloin
DIRECTIONS
Flatten the tenderloin. If you’re feeling adventurous you can do this yourself by butterflying the tenderloin lengthwise, then pounding it flat to around ¼ inches. Or, ask the butcher where you purchased the tenderloin—he/she will most likely do this step for you free of charge.
In a deep skillet, melt 1 tablespoon of butter and sauté the diced onion, season with salt and pepper and cook until slightly tender. Then add in the chopped mushrooms and cook until tender. Lower heat and add in the olives and spinach. Stir until the spinach has wilted and reduced. Remove from pan and allow it to cool to room temp. Note: Do not fill the tenderloin with hot filling, it could start to cook from the inside out.
Lay the flattened tenderloin out and sprinkle with salt and pepper. Once the filling has cooled, place a layer of filling over the entire tenderloin.
Starting at the short end and using both hands, tightly roll the meat into itself. Then, using cooking twine, tie the roll so it stays together while cooking.
Bake at 270°F for about 1 hour or until the internal temp reaches 125°F for medium-rare. Cover with foil and allow to rest at least 10 minutes prior to slicing.
Serve with horseradish sauce or make a gravy out of the pan drippings.
What are your favorite dishes to serve at your holiday dinner? Tell us on Instagram @njhomemag.