Spinach-Stuffed Beef Tenderloin with Red Wine Sauce

Hello everyone! This is a guest post from Tyler Peeters. I published his success story on this blog less than 2 weeks ago. He has now submitted a couple of recipes. This is the first one. If you want to submit your success story, recipe or write any other blog post about the primal lifestyle to be published on this blog then please click here to contact me. Click here to visit Tyler’s blog and here to view his facebook profile page. 

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The primal lifestyle isn’t all about the food, but isn’t it one of the most important aspects? Below you will find a few little tricks for supercharging primal foods that our caveman brethren didn’t have the luxury of being able to make for themselves. Luckily for us, we have a couple hundred thousand years on our ancient relatives. Let’s get this party started.

Beef. Delicious, full of protein, and delicious (included twice intentionally). Grass-Fed beef is a staple in the primal diet. It can be enjoyed frequently and there is a lot that can be done with this food.

This spinach-stuffed tenderloin is primal cooking gone wild (please note, it’s primal, not paleo). I got this recipe from my mom who, I think, got it online. Nevertheless, it’s primal, it’s amazing, and it’s HUGE.

Red peppers offer a nice taste and a one two punch of vitamin C and vitamin A. Spinach contains just about everything good for you on the planet. Goat cheese is a great source of casein protein for muscle building. This guy is one epic meal.

What you’ll need – 6 servings:

• 1 grass fed center cut beef tenderloin (about 4 lbs)
• 10 ounces of chopped spinach (works best if frozen and thawed)
• 8 ounces of fresh goat cheese (room temperature)
• 1 Tbsp each chopped fresh rosemary and chopped fresh thyme
• 12 oz of red peppers (roasted)
• Salt & pepper to taste
• 1 bunch fresh basil leaves
• 2 Tbsp olive oil
• 2 shallots (minced)
• ½ cup Port wine
• 1 cup Beef stock
• 1 Tbsp arrowroot dissolved in ¼ cup beef stock
• 1/3 cup of tomato paste
• 1 tsp fresh rosemary
• ¼ cup more beef stock
• 2 Tbsp cold butter (cut into cubes)

Tip: Visit this squidoo lens to learn how to roast your own peppers!

Directions:

1) Cut the beef lengthwise down the center about 2/3 of the way through the beef. Open the beef and use a meat mallet or rolling pin to pound the beef until it is ¾ of an inch thick.

2) If you are using thawed frozen spinach, place in a colander and squeeze as much moisture out as possible. Mix it with the cheese, rosemary and thyme.

3) Sprinkle the beef tenderloin with salt and pepper and place the red peppers on top. Place the basil leaves on top of this.

4) Spread the cheese on one end of the beef. Starting at the cheese end, roll it up and tie a butcher’s string around it.

5) Preheat your oven to 375F. Brown the beef on all sides by heating the olive oil in a frying pan over medium high heat. Place the beef tenderloin on a cooking rack in a roasting pan and roast for 30 minutes or until done.

6) While you are roasting, use the frying pan that you browned the beef in to cook the shallots over medium high. Cook until just soft and add the Port. Cook until liquid has reduced by half. Add 1 cup of beef stock and bring to a boil. Add the arrowroot/beef stock and stir until thickened. Add the tomato paste, rosemary and salt and pepper to taste.

7) When the beef is done, remove the rack and beef from the roasting pan and allow to cool 10 mins. While the beef is cooling, heat the roasting pan on med-high heat and add ¼ cup more beef stock. Add the wine sauce and simmer 2 mins. Reduce heat and stir in butter.

8) Cut slice the beef and serve with the sauce in the pan.

9) Watch as everyone Oooos and Awwws over the deliciousness you’ve just created.

There you have it ladies and gentlemen. I hope you enjoy these two recipes and I hope that Toad will let me share some more!

photo credit