This recipe came from Midwest Living Magazine, June,l997 and I have made it several times with good results.

SPINACH STUFFED BEEF TENDERLOIN

3 tablespoons finely chopped onion
1 large clove garlic, minced
1 tablespoon butter or margarine
1-10oz package frozen chopped spinach, thawed and well drained
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
One 2-3 pound beef tenderloin, trimmed of any fat
2 teaspoons coarsely ground pepper

1. In a medium saucepan, cook onion and garlic in butter till tender, but not brown.
2. Add well-drained spinach to onion mixture; cook and stir till just heated through. Remove from heat. Stir in bread crumbs, Parmesan cheese, salt and the 1/8 tsp. pepper. Set the spinach mixture aside.
3. Butterfly beef tenderloin lengthwise through the center, cutting to, but not through, the opposite side. Sprinkle the cut surface with a little salt and pepper. Spoon spinach mixture along length of tenderloin. Close tenderloin; tie securely in several places with string. But outside of beef tenderloin with the 2 tsp ground pepper.
4. Place the stuffed beef tenderloin on a rack in a roasting pan. Inserta a meat thermometer into the meat. Roast, uncovered, in a 425 degree oven forj 30-45 minutes or till thermometer registers 145 degrees (for medium-rare).
5. Remove roast from oven. Cover loosely with foil and let stand for about 10 minutes. Cut into serving slices.
Makes 8-10 servings.

Enjoy!