Monday, August 28, 2006

Kili's Stuffed Beef Tenderloin

Kili's Stuffed Beef Tenderloin
Servings vary depending on tenderloin size

1 whole beef tenderloin
1 cup feta
20 ounces fresh, chopped spinach
3 sundried tomatoes in oil
1 handful of black, Greek olives
1 handful morel mushrooms

1 egg
Italian bread crumbs

1 cup merlot
1 diced yellow onion
3 crushed garlic cloves
crushed Black pepper

A sprig of rosemary
chopped black olives


MARINADE: Combine merlot, onion, garlic, black pepper. Slice tenderloin lengthwise in a spiral cut to lay open. Place in container and cover with marinade. Let stand for 1 hour in refridgerator. Turn over, let stand another hour.

FILLING: Crumble feta into medium bowl. Add spinach. Dice the sundried tomatoes, olives and morels. Mix in with the feta. Add one pinch basil, thyme and rosemary.

In a small bowl, whisk egg.

Take tenderloin from the marinade and lay on a broiler safe baking sheet. Place filling along the center of the tenderloin, lengthwise. You are going to roll the tenderloin closed and "pin" the edges together with the toothpicks. I, personally, use a long, metal sheeskabob skewer just for safety's sake since this is going in a broiler.

Coat tenderloin in egg and roll in the bread crumbs. Place tenderloin on the baking sheet and place in broiler. After two minutes, turn tenderloin over and let broil another 3 minutes.

This gives you a medium rare least in my oven. Oven broilers vary, and you may need to cook slightly longer depending on your range.

Remove from broiler, carefully remove toothpicks/skewer and place on serving plate with sealed side down.

Place a sprig of fresh rosemary to the side and sprinkle chopped olives over the top.

Serve immediately.