Vegetable Stuffed Beef Tenderloin

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Vegetable Stuffed Beef Tenderloin

You can omit the cheese and make this vegetable stuffed beef tenderloin a delicious Paleo Recipe for you to enjoy! You can really stuff this tenderloin with your favorite vegetables. As an Italian that loves to cook and experiment I recently stuffed with sautéed mushrooms and gorgonzola which was very delicious. This is great for a dinner party or thinly sliced to enjoy for tapas style serving! Enjoy as a Paleo Dinner or Use your own creative touch.



  • 3 tablespoons olive oil or more, divided
  • 1 small shallot, diced
  • 2 garlic cloves, diced, divided
  • 1 box frozen chopped spinach, thawed and drained
  • 1/2 cup frozen chopped kale, thawed
  • Sea salt
  • 1 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 2 roasted red peppers, chopped
  • 4 ounces goat cheese
  • 1 beef tenderloin roast, trimmed (3 pounds)
  • 1-2 teaspoons freshly ground pepper
  • Kitchen twine


  1. Preheat oven to 425 degrees F. Heat a large sauté pan over medium heat and add in 1 tablespoon olive oil. Add in onion and cook for 1 minutes. Then add in garlic, spinach and kale then season with 1 teaspoon sea salt, parsley and cayenne pepper. Sauté for 30 seconds, remove from pan into a bowl.

  2. Prepare the roasted red peppers by wiping with a paper towel and chopping then set aside. Then cut up goat cheese into pieces and set aside.

  3. Using you chef knife cut a lengthwise slit down the center of tenderloin. Open and lay the meat flat on your work surface. Spread with spinach and kale then line with roasted red peppers and top with goat cheese.

  4. Fold one side of meat over stuffing then use kitchen twine tie several times holding the meat together.

  5. Rub remaining olive oil coating entire beef and season with salt and pepper.

  6. Bake, uncovered in a roasting pan, 35-40 minutes or until a meat thermometer reaches desired doneness (for medium-rare, a thermometer should read 145 degrees. Enjoy!

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