| Chef: Andrew Selz | |
| Food Mood: Meats | |
| Cuisine: New American/Regional | |
Servings: 4 |
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Ingredients |
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| 3 strips thick-sliced bacon, diced 6 cups fresh spinach, chopped 3 garlic cloves, minced 1/4 cup dry sherry 1 cup blue cheese, crumbled 1 Tbsp. fresh thyme, minced 1 Tbsp. fresh parsley, minced 4 beef tenderloin filets ( 2? thick) 2 Tbsp. parmesan cheese, shredded vegetable oil kitchen twin |
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Method |
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| 1. Saute bacon in a sauce pan over medium heat for 2 minutes. 2. Add garlic and spinach; stir to coat with the drippings. 3. Add the sherry and cook until almost evaporated, scraping the pan to mix well. 4. Remove from heat and cool slightly. 5. Combine the spinach mixture with the blue cheese, thyme, parsley, and season to taste with salt and pepper. 6. Cut 4 - 14? piece of kitchen twin around each filet and secure with a double knot. 7. In large pan heat oil; sear all sides of each filet until golden brown. The interior will be very rare, but you well finish them in the oven. Set a side to cool before cutting the pockets. 8. With cooled filets cut an X on the top about halfway down into the filets. 9. To stuff the filets, take 2-3 tablespoons of filling into the pocket. Gently press down and then add 1/3 cup more filling on top. 10. Preheat oven to 355 degrees. Place filet on a rack over a sheet pan. For a medium-rare, roast for 20 minutes; for medium-well about 35 minutes. |
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Prep time: 1.5 hours |
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