Archive | 10:21 AM

Christmas Eve Dinner: Beef Tenderloin

27 Dec

Though I’m sure I’ll get some grief somewhere for this, we here at For Antonina are not traditionalists.  We don’t insist on Seven Fishes every Christmas Eve.  Though we love seafood, sometimes, we’re in the mood for meat.  Sure, it doesn’t follow religious tradition,  but I know T doesn’t mind.  She’s never been a stickler for anything.  Good food is good enough.

So here’s a recipe we cooked on Christmas Eve and I think it makes a great winter meal.  Meat me!

BEEF TENDERLOIN STUFFED WITH SPINACH (Serves 4)
1 2lb beef tenderloin, skinned
1 10-oz. package frozen chopped spinach
Salt and pepper
3oz. provolone cheese, shredded
1/4C grated Parmesan cheese
1/2t garlic, minced

FOR SAUCE
1/2C porcini mushrooms
1C chicken broth
1T all-purpose flour
2oz.  red wine
1t garlic, minced

Stick skewer through the center of the tenderloin and make a hole large enough to stuff.  Cook spinach and squeeze dry.  Mix with the cheese and garlic.  Stuff tenderloin.  Rub the outside of the meat with butter.  Bake, uncovered in a 300 degree oven for about 20 minutes, or to desired doneness.  Remove from oven and keep warm.

Rinse porcini and soak in the chicken broth for about 10 minutes, or until they start to soften.  Place mixture in a saucepan and bring to a boil.  Let simmer for a few minutes.  Blend flour with butter to make a roux and add to broth to thicken.  Add wine and garlic and continue to simmer for about five more minutes.  Slice beef, place on serving dishes and cover with a little sauce.

Dinner is served

We served our meat with a simple arugula salad and a side of polenta (follow package directions).  Mangia!

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