Shared Recipe: Tenderloin of Beef with Stuffed Spinach Leeks and Goat Cheese

Tenderloin of Beef with Stuffed Spinach Leeks and Goat Cheese
Serves 6-8

(Recipe from SIMPLY ZOV: Rustic Classics with a Mediterranean Twist  by Zov Karamardian
Zov’s Publishing; January 2011; Hardcover/$39.00)

Here is an elegant way to present beef. Butterflying is quite simple and can be done quickly, but you can also have your butcher do it for you.  This dish is perfect to serve for a holiday party or weeknight dinner.

2 tablespoons plus ¼ cup olive oil
1 leek (white and pale green parts only), thinly sliced (about 1 ½ cups)
4 ounces cremini mushrooms, thinly sliced (about 1 ½ cups)
2 tablespoons minced garlic
9 ounces fresh baby spinach
1 1/2 tablespoons chopped fresh thyme
1 teaspoon kosher salt, plus more for seasoning beef
1/2 teaspoon freshly ground black pepper, plus more for seasoning beef
8 ounces fresh goat cheese, room temperature
1/4 cup toasted pine nuts
1 3-pound whole beef tenderloin, trimmed
Red Wine Sauce (recipe follows)

Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil, leeks, mushrooms and garlic and cook until the leeks and mushrooms are tender and the liquid has evaporated, stirring often, about 5 minutes. Add the spinach and sauté until tender and the liquid evaporates, about 3 minutes. Season the spinach mixture with thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in the goat cheese and pine nuts until the cheese is melted and creamy. Set aside to cool while you prepare the beef.

Do-Ahead Tip: Refrigerate the filling for up to 2 days.

Butterfly the beef tenderloin by cutting the tenderloin lengthwise down the center and about two-thirds of the way through the beef. Lay the tenderloin open on a work surface. Using a mallet, pound the beef to 1/4- to 1/2-inch thickness.

Season the beef with salt and pepper, then spread the filling mixture down the center of the tenderloin. Roll the beef around the filling in a tight cylinder, then continue rolling as for a jelly roll to enclose the filling. Using butcher string, tie and secure the beef in 2-inch intervals. Refrigerate for at least 1 hour or up to 8 hours.

Preheat the oven to 425°F. Heat a large roasting pan over medium-high heat. Add the remaining 1/4 cup of olive oil to the hot pan, then immediately lay the beef in the pan and quickly brown on all sides, about 2 minutes per side. Transfer the beef to a rack set on a heavy large baking sheet. Roast for about 35 minutes for medium-rare doneness. Transfer the beef to a cutting board and let rest for 15 minutes.

Using a large sharp knife, cut the tenderloin crosswise into slices and transfer to plates. Spoon the sauce over the beef and serve.

Red Wine Sauce
Makes 1-1/3 cups

This richly flavored sauce comes together in minutes.

1 tablespoon olive oil
1 ½ tablespoons minced shallots
½ cup dry red wine (such as Merlot or Syrah)
1 tablespoon tomato paste
1 ¼ cups beef broth, divided
1 tablespoon cornstarch
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, cold, cut into small pieces
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Heat a medium skillet over medium-high heat.  Add the oil and the shallots and sauté until the shallots are tender, about 1 minute.  Add the wine and cook until the wine is reduced by half, about 4 minutes.  Add the tomato paste and cook until it is incorporated with the wine.  Add 1 cup of the beef broth and bring to a boil, then continue to cook another 3 minutes.  Dissolve the cornstarch in the remaining ¼ cup of the beef broth.  Add the cornstarch mixture to the sauce and simmer until thickened, about 2 minutes.  Add the thyme and butter to the sauce and stir until the sauce is nice and velvety.  Add the salt and pepper.  Adjust the seasonings if necessary.

Do-ahead tip:  cover and refrigerate for up to 2 days.

Zov’s Kitchen Note: This versatile sauce adds extra dimension to grilled or baked chicken as well.  Keep the red wine, and just substitute chicken broth for the beef broth.

Press Release

Fall Harvest Brings a Bounty of Fresh Flavors and Easy Meals Perfect for the Holidays with
Simply Zov: Rustic Classics with a Mediterranean Twist

Eleanor Roosevelt once said, “If life were predictable it would cease to be life, and be without flavor.”  Famed chef and restaurateur Zov Karamardian cannot imagine life without flavor.  That is why she created SIMPLY ZOV: RUSTIC CLASSICS WITH A MEDITERRANEAN TWIST (Zov’s Publishing; January 2011; $39.00/hardcover; ISBN: 978-0-9759558-2-6), offering a simple and easy approach to Mediterranean cooking for easy meals any night of the week.

With the fall season come holiday parties and family gatherings and celebrations.  Simply Zov has budget-friendly recipes that can be put together quickly and easily. “My recipes are easy and cost-effective. Most can be prepared ahead of time which means more time to enjoy guests and less time in the kitchen,” Zov explains.

While the base ingredients in Zov’s recipes are items most home cooks already have in their pantry, Zov aims to introduce cooks to some new flavors and ingredients. Simply Zov combines the flavors and spices of Zov’s Mediterranean heritage with more traditional American fare.

Zov loves the holidays, cooking up delicious meals to share with family and friends.  Her earliest memories are of her family seated around the dinner table sharing food, stories and love.  All of her heartwarming recipes were created to bring that family togetherness to tables everywhere.  The easy-to-follow recipes have Zov’s “do-ahead” tips and kitchen notes for alternative ideas.  This unique collection runs the gamut from breakfast to desserts; unique chicken, fish and beef entrées, to remarkable appetizers, soups and salads.

Whether an experience chef or novice, Simply Zov will help anyone create fresh and delicious, affordable meals. This holiday season let Zov Karamardian and Simply Zov put dinner on the table with these delicious fall recipes.

Simply Zov is available in local bookstores and and is now offered as an iPad application and download on Kindle.

Thanks to the Trina Kaye Organization!


One thought on “Shared Recipe: Tenderloin of Beef with Stuffed Spinach Leeks and Goat Cheese

  1. Pingback: Bonne Fêta | a cheesy birthday party | Whitbull

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