Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce

Ingredients

Method

1. 1FILLING: Heat a large skillet over medium heat. Add 1 tablespoon olive oil; swirl to coat. Add bacon; cook 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; sauté 30 seconds. Stir in ½ cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
2. 2Preheat oven to 350°F.
3. 3TENDERLOIN: Cut horizontally through center of beef, cutting to but not through the other side using a sharp knife; open flat like a book. Place beef between 2 sheets of plastic wrap; pound to an even ½-inch thickness (about 13 inches square) using a meat mallet or small heavy skillet. Brush beef with 1½ teaspoons olive oil; sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Spread mushroom mixture evenly over beef, leaving a ½-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 remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. 4Place beef on a jelly-roll pan. Bake at 350°F for 30 minutes. Increase oven temperature to 450°F (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°F. Let stand 15 minutes; cut across the grain into 12 slices.
5. 5SAUCE: Combine remaining 2½ cups beef stock, wine, and thyme; bring to a boil. Cook until reduced to 1 cup (about 25 minutes). Discard thyme sprigs. Combine ¼ 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; stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, butter, and truffle oil. Serve sauce with beef.