Stuffed Beef Tenderloin
Makes 10 to 12 servings

For many, the ultimate showpiece cut is the beef tenderloin, so tender you can cut it with a fork. Stuffed with spinach, cheese and garlic, then splashed with red wine and quickly roasted, it can be served either hot or at room temperature.”

One 10-ounce package frozen chopped spinach
2 tablespoons balsamic vinegar
3ounces Muenster cheese, grated
1/4 cup dried currants
1 egg
1 garlic clove, minced
Salt and pepper to taste
5 1/2- to 6-pound beef tenderloin, trimmed and butterflied, at room temperature
1/2 teaspoon Midwestern Spice Blend (recipe follows)
[or other spice mix of your choice]
1/3 cup dry red wine

Preheat the oven to 425 degrees F. Defrost the spinach and squeeze out the extra moisture. Place in a large bowl and add the vinegar, cheese, currants, egg, garlic, and salt and pepper. Flatten out the tenderloin and arrange the filling in a 1-inch-wide row down the center of the meat. Bring the long sides of the meat up over the filling and tie the meat with butcher’s twine at about 1-inch intervals. Place in a shallow roasting pan and rub the roast with the spice blend. Pour the wine into the pan. Bake uncovered for 10 minutes, then reduce the heat to 350 degrees F. and bake an additional 20 to 25 minutes for rare meat (135 to 140 degrees F. on the meat thermometer), or 35 minutes for medium rare (150 degrees F.) Remove the meat from the oven and let it rest for 15 minutes before slicing it or, after it has cooled, cover tightly, refrigerate, and serve it at room temperature another day.


Midwestern Spice Blend:
Makes 2/3 cup

2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon coarse salt
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
1 tablespoon dried thyme
1 1/2 teaspoons ground ginger
1 1/2 teaspoons mace
1 1/2 teaspoons ground cloves

In a small bowl combine all the ingredients and store in a tightly covered jar; it will remain fresh for several months.