This is something I will definitely be making again.
Spinach-Stuffed Beef Tenderloin
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
In a small nonstick skillet coated with non-stick cooking spray, saute the mushrooms until tender. Add the garlic; cook and stir for 1 minute. In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4-inch thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over the meat to within 1 inch of edges. Close tenderloin; tie at 2-inch intervals with kitchen string. Place tenderloin on rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.
Bake, uncovered, at 425 for 30 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170). Let stand for 5-10 minutes before slicing. Yield: 8 servings.
Nutritional Analysis: 5 ounces stuffed cooked beef equals 238 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 417 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.