Spinach And Mushroom-Stuffed Beef Tenderloin With Truffled Wine Sauce

• 2 1/2 tablespoons olive oil, divided
• 3 applewood-smoked bacon slices, finely chopped
• 1/2 cup finely chopped shallots
• 2 (8-ounce) packages cremini mushrooms, finely chopped
• 1 tablespoon minced garlic
• 3 cups unsalted beef stock (such as Swanson), divided
• 1 (6-ounce) bag baby spinach, coarsely chopped
• 1 (3 1/4-pound) beef tenderloin, trimmed
• 1 1/2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 cup red wine (such as pinot noir)
• 3 thyme sprigs
• 5 teaspoons all-purpose flour
• 3 tablespoons butter
• 2 teaspoons truffle oil

1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; saute 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
2. Preheat oven to 350u0b0.
3. Cut horizontally through center of beef, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place beef between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1 1/2 teaspoons olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a 1/2-inch border around edges. Roll up beef, jelly-roll fashion. Secure at 2-inch intervals with twine. Brush all sides of beef evenly with remaining 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Place beef on a jelly-roll pan. Bake at 350u0b0 for 30 minutes. Increase oven temperature to 450u0b0 (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125u0b0. Let stand 15 minutes; cut across the grain into 12 slices.
5. Combine remaining 2 1/2 cups beef stock, wine, and thyme, and bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine 1/4 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to stock mixture. Bring to a boil; cook 1 minute, stirring occasionally. Remove from heat, and stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and truffle oil. Serve sauce with beef.

olive oil, bacon, shallots, cremini mushrooms, garlic, unsalted beef stock, baby spinach, beef tenderloin, salt, freshly ground black pepper, red wine, thyme, flour, butter, truffle oil

Taken from www.myrecipes.com/recipe/spinach-mushroom-stuffed-beef (may not work)