How-To: Stuff Beef Tenderloin

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Use this step-by-step guide to roll your beef tenderloin like a pro!

1. To butterfly beef, cut beef lengthwise down center, leaving about 1/2-inch thickness uncut, being careful not to cut all the way through.

2. Open beef and lay flat between 2 pieces of plastic wrap on cutting board. With flat end of meat mallet, pound beef with a spreading motion, flattening beef to about 1/2-inch thickness, being careful not to tear or pound holes in the beef. Remove plastic wrap.

3. With a rubber spatula, evenly spread spinach mixture over beef, leaving about a 1-1/2-inch border of beef showing around edges.

4. Starting at one side of beef, tightly roll up beef and filling pinwheel fashion.

5. With kitchen string, snugly tie the rolled beef crosswise at about 2-inch intervals. With a second piece of string, tie rolled beef lengthwise, threading string over and under crosswise ties.