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Beef Tenderloin Stuffed with Creamed Winter Greens
Ingredients
Serves 6
Creamed winter greens
8 ounces dark leafy greens, such as spinach, mustard greens, collards, and kale (tough stems removed)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
2 teaspoons finely chopped garlic
pinch red pepper flakes
3 tablespoons all-purpose flour
2 TABLESPOONS BUTTER
3/4 cup heavy cream
2 tablespoons freshly grated parmesan or asiago cheese
Coarse kosher salt and freshly ground black pepper, to taste
for the tenderloin
2 1/2 to 3-pound center-cut beef tenderloin, butterflied 1/2 inch thick (have your butcher do this)
2 tablespoons olive oil
COARSE KOSHER SALT, TO TASTE
FRESHLY GROUND BLACK PEPPER, TO TASTE
horseradish cream sauce
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon heavy cream
1 tablespoon lemon juice
1/4 teaspoon kosher salt
FRESHLY GROUND BLACK PEPPER, TO TASTE
PRINT THIS RECIPE
Prepare the filling
1
Bring a large pot of water to a boil and season with salt. Add greens and cook just until color is set, about 1 minute. Transfer to a large bowl of ice water. Once cool, drain the greens. Use paper towels or a clean kitchen towel to squeeze out all excess moisture, then finely chop. You should have about 1 1/2 cups (5 ounces) prepared greens.
2
In a medium saucepan, melt the butter. Add the shallot, garlic, and red pepper flakes and cook over medium-low heat, stirring occasionally, until softened, about 2 minutes. Add the flour and cook, stirring, until the flour is golden, about 2 minutes. Whisk in the cream until smooth, then stir in the prepared greens. Cook 1-2 minutes longer, until mixture thickens and most of the moisture has evaporated.
make the sauce
1
n a small bowl, whisk together horseradish cream sauce ingredients. Refrigerate at least 1 hour or up to 3 days.
Stuff and roast the meat
1
Preheat the oven to 400°F.
2
Lay a piece of plastic wrap over the inside of the butterflied tenderloin, then gently pound the meat until it is an even 1/2-inch thickness.
3
Season the interior with salt and pepper, then spread the cooled creamed greens evenly over the meat, leaving a 1/2-inch border around the edges. Roll up the filet lengthwise and tie with kitchen twine at 1-inch intervals. Season the exterior with salt and pepper.
4
Heat olive oil in the Oval Roaster over medium heat until it shimmers. Add prepared roast and sear until deeply browned on all sides, about 8-10 minutes total. Turn the roast seam-side-down, then transfer the whole pan to the preheated oven and roast until a meat thermometer inserted into the center reaches 120 ̊F, about 20 minutes for medium-rare. Transfer beef to a cutting board and let rest for 6-8 minutes, then slice thick and serve with chilled horseradish cream sauce.
