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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender. | 2. Add the garlic; cook and stir for 1 minute. | 3. In a bowl, combine the mushroom mixture, spinach and cheese; set aside. | 4. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. | 5. Open tenderloin so it lies flat; cover with plastic wrap. | 6. Flatten to 3/4 inch thickness. | 7. Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. | 8. Spread spinach mixture over the meat to within 1 inch of edges. | 9. Close tenderloin; tie at 2 inch intervals with kitchen string. | 10. Place tenderloin on a rack in a shallow roasting pan. | 11. Sprinkle with remaining salt and pepper. | 12. Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees). | 13. Let stand 5-10 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1/2		sliced	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
baby spinach	1	package	chopped	-	-	-	-
blue cheese	4	ounces	crumbled	548.8462	5.4091	1.5536	57.9464
beef tenderloin	2			2239.4717	0.0	177.7977	164.65099999999998
salt	1/2	teaspoon	divided	-	-	-	-
pepper	1/2	teaspoon	divided	0.3104	0.07200000000000001	0.0133	0.0026

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