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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp. | 2. olive oil in large skillet. | 3. Add garlic and onion, and saute until softened. | 4. Add mushrooms, saute until lightly browned, stirring occasionally. | 5. Add spinach and sherry, and saute until spinach is wilted. | 6. Salt and pepper to taste. | 7. Season beef tenderloin on all sides with salt and pepper. | 8. Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover. | 9. Use butcher's string to tie the halves together and secure the filling. | 10. Heat remaining olive oil in large skillet. | 11. Sear tenderloin on all sides until browned. | 12. Heat oven to 425 degrees F. | 13. Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired. | 14. Remove meat from pan and let rest, covered with foil, about 10 minutes before serving. | 15. Cut into 1/2 inch slices to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
garlic	5	cloves	peeled minced	22.35	4.959	0.9540000000000001	0.075
onion	1		chopped	64.0	14.944	1.76	0.16
mushroom	10	ounces	sliced	96.3883	19.2493	6.3503	1.3891
baby spinach	1	lb	washed	403.4676	0.0	89.7602	2.2667
sherry	1/4	cup		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper			ground	-	-	-	-
beef tenderloin	3 -4		trimmed butterflied	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.