Spinach-Stuffed Beef Tenderloin

• 1/2 pound fresh mushrooms, chopped
• 4 green onions, sliced
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced, divided
• 2 packages (10 ounces each) fresh spinach leaves
• 1 teaspoon salt, divided
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 beef tenderloin roast (3-1/2 pounds)
• 1/4 teaspoon onion powder
• 1/4 teaspoon coarsely ground pepper

1. In a
2. , saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside.
3. Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan.
4. Bake, uncovered, at 425u0b0 for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes. Remove string before slicing.

mushrooms, green onions, olive oil, garlic, fresh spinach leaves, salt, cayenne pepper, tenderloin, onion powder, ground pepper

Taken from www.tasteofhome.com/recipes/spinach-stuffed-beef-tenderloin/ (may not work)