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La Belle Cuisine - More Beef Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Stuffed Beef Tenderloin, Inc. 

“Eating in Chicago is like eating with the rest of the world – everybody
comes for dinner. This vibrant, consonant complexity is reflected in
Illinois cuisine and makes it a mirror of cooking in the Heartland.”

~ Marcia Adams, in "Heartland"

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Stuffed Beef Tenderloin

Heartland: The Best of the Old
and New from Midwest Kitchens

by Marcia Adams, 1991, Clarkson Potter


Makes 10 to 12 servings

“The famous Union Stockyard, which opened in 1865, is no longer in operation;
it closed down in 1971, as the meat-packing industry diversified and other yards sprang up closer to the farms and ranges where the animals were raised. Today
only one yard still remains in Illinois – in Joliet.
However, there is no denying the Midwest’s love affair with beef. People may be eating less of it, but the affection for it lingers on. For many, the ultimate show-
piece cut is the beef tenderloin, so tender you can cut it with a fork. Stuffed with spinach, cheese and garlic, then splashed with red wine and quickly roasted, it
can be served either hot or at room temperature.”

One 10-ounce package frozen chopped spinach
2 tablespoons balsamic vinegar
3 ounces Muenster cheese, grated
1/4 cup dried currants
1 egg
1 garlic clove, minced
Salt and pepper to taste
5 1/2- to 6-pound beef tenderloin, trimmed
and butterflied, at room temperature
1/2 teaspoon Midwestern Spice Blend
(recipe follows)
[or other spice mix of your choice]
1/3 cup dry red wine

Preheat the oven to 425 degrees F. Defrost spinach and squeeze out
the extra moisture. Place in a large bowl and add the vinegar, cheese,
currants, egg, garlic, and salt and pepper. Flatten out the tenderloin
and arrange the filling in a 1-inch-wide row down the center of the
meat. Bring the long sides of the meat up over the filling and tie the
meat with butcher’s twine at about 1-inch intervals. Place meat in a
shallow roasting pan and rub the roast with the spice blend. Pour the
wine into the pan. Bake uncovered for 10 minutes, then reduce the
heat to 350 degrees F. and bake an additional 20 to 25 minutes for
rare meat (135 to 140 degrees F. on the meat thermometer), or 35
minutes for medium rare (150 degrees F.)
Remove the meat from the oven and let it rest for 15 minutes before
slicing it or, after it has cooled, cover tightly, refrigerate, and serve it
at room temperature another day.

Midwestern Spice Blend

Makes 2/3 cup

“Most serious French cooks create an individual spice mixture they add to
dishes that need an extra fillip of flavor. Midwestern cooks do, too, and this
savory combination is ideal to rub on roasts and chops. Put a liberal pinch
of it in pts, meat loaves, and casseroles. Packed in small jars and tied
with a ribbon, it also can be given as a little bread-and-butter gift.”

2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon coarse salt
1 tablespoon grated nutmeg
1 tablespoon ground cinnamon
1 tablespoon dried thyme
1 1/2 teaspoons ground ginger
1 1/2 teaspoons mace
1 1/2 teaspoons ground cloves

In a small bowl combine all the ingredients and store in a tightly covered
jar; it will remain fresh for several months.

Featured Archive Recipe:
Roast Tenderloin of Beef with Mushroom,
Onion and Wine Sauce

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