Beef Tenderloin Stuffed with Peppers

by Linda
(Washington State)

Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce The title pretty much says it all. It may look long and lengthy, but it's not difficult or time-consuming. The port wine sauce is a rich and satisfying accompaniment for the tenderloin roast. 1 (3 to 4-pound) beef tenderloin, center cut 1 (10-ounce) package frozen chopped spinach, thawed 8 ounces goat cheese, room temperature 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 (12-ounce) jar roasted red peppers, drained Salt and freshly ground pepper 1 bunch fresh basil leaves 2 tablespoons olive oil 2 shallots, minced 1/2 cup port wine 1 cup beef stock 1 tablespoon cornstarch dissolved in 1/4 cup beef stock 1/3 cup tomato paste 1 teaspoon fresh rosemary 1/4 cup more beef stock 2 tablespoons butter, cold, cut into pieces Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness. Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl. To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers. Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder. Continue rolling jelly roll fashion. Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve. Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the beef tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes. Use a meat thermometer to determine doneness. Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper. Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes. Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the port wine sauce to the roasting pan. Simmer for 2 minutes. Reduce the heat. Stir in the cold butter until just combined. Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of beef tenderloin on top of the sauce. Garnish with fresh basil leaves.