yield: 4-5 servings
1 2lb beef tenderloin, trimmed
2 tablespoons olive oil
1 package frozen spinach
1/4 cup chopped shallots
1 tablespoon minced garlic
freshly ground salt & pepper
1 1/2 teaspoon ground fennel seed
1 tablespoon finely chopped fresh rosemary
3 sheets of puff pastry
Preheat oven to 350.
Defrost spinach and drain well. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add shallots and sauté 4 minutes. Add spinach and garlic to shallots and cook an additional 2 minutes. Add 1/4 teaspoon each fresh ground salt & pepper. Place spinach mixture into a colander and press with the back of a spoon to drain any excess liquid.
Beef: Use a knife to poke a hole through the middle of the tenderloin, and the handle of a wooden spoon to increase the diameter to approximately 2 inches. Stuff with the spinach mixture.
In a small bowl combine 1 tablespoon olive oil, rosemary, fennel, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to make a paste. Rub the paste all over the outside of the tenderloin.
Heat 1 tsp of olive oil in a large pan. Gently sear tenderloin for 1 one minute on each side.
Lay out 3 pieces of puff pastry, brushing each lightly with butter before layering on next piece. Gently wrap the paper around the beef, sealing edges with butter. Bake for 35- 40 minutes, until internal meat temperature reaches 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium. Let rest for 15 minutes before carving.
This printable recipe from StartingtoSimmer.blogspot.com
