Sandia Peak Stuffed Tenderloin
12 servings
1 1/4 pounds fresh spinach, rinsed and stemmed
1/2 pound exotic or domestic mushrooms, chopped
2 tablespoons butter
1 1/2 cups shredded Swiss cheese
2 eggs, beaten
2 1/2 teaspoons fennel seeds
1 teaspoon sage
Salt and pepper
1 (8-pound) whole beef tenderloin, trimmed
6 to 8 cloves garlic, minced
1 1/2 teaspoons coarse ground pepper
1/2 cup beef broth
1/2 cup Madeira or dry sherry
Preheat oven to 500 degrees. Cook spinach until it wilts. Cool, drain, squeeze and chop. Sauté mushrooms in butter until juices evaporate. Cool and mix with spinach, cheese, eggs, 1 teaspoon fennel seeds, sage, salt and pepper. Split filet lengthwise to within 1/2 inch of each end to form a pocket. Spoon spinach filling in and pat down carefully. Blend garlic, 1 1/2 teaspoons fennel seeds, and pepper and pat on outsides of filet. Place meat in oven. Reduce heat to 350 degrees and roast for 18 minutes per pound or an internal temperature of 135 to 140 degrees. Remove from oven and pour drippings into saucepan. Add broth and Madeira. Simmer until reduced. Serve with meat.
