3 lb. Harris Ranch center cut tenderloin, trimmed, cleaned, butterfried and tenderized
1 lb. Spinach, cleaned and prepared
2 tbsp. Minced garlic
1 oz. Olive oil
Salt and pepper to taste
Sauté spinach, shallots, garlic, salt and pepper in olive oil.
Lay out tenderloin and place spinach mixture on two-thirds of steak.
Roll up tenderloin and tie as you would a roast. Refrigerate overnight.
Heat a roasting pan on a burner.
Season tenderloin with salt and pepper.
Add oil to the roasting pan and quickly sear the meat.
Finish the tenderloin in a preheated oven for approximately 20-25 minutes.
Allow roast to stand 5 to 10 minutes before cutting. Serve 6.
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