Spinach-Stuffed Beef Tenderloin with Horseradish Sauce


by: Chi Town Kitchen

I have to admit this recipe of Beef Tenderloin With Horseradish Sauce is on my favorite list. If it is an impressive Main Dish that you require, then this dish is the answer. The Beef Tenderloin With Horseradish Sauce is made with horseradish which is easily available at any grocery store. Try it and if you adore this Beef Tenderloin With Horseradish Sauce, then tell your friends about it.


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serves: 6-8

6 slices bacon

1 tablespoon minced garlic

1/2 pound fresh baby spinach

3 tablespoons raisins

Freshly ground black pepper

1 center-cut beef tenderloin (3-3 1/2 pounds)

2 tablespoons finely chopped fresh dill

Kosher salt


1/2 cup sour cream

1/3 cup mayonnaise

3 tablespoons prepared horseradish

2 tablespoons finely chopped fresh dill

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Spinach-Stuffed Beef Tenderloin with Horseradish Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 613

  • Total Fat: 33.1 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 203.7 mg
  • Sodium: 788.9 mg
  • Total Carbs: 11.7 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 5.4 g
  • Protein: 64.7 g

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1.  To make the sauce: In a medium bowl, whisk the sauce ingredients. Cover and refrigerate until about 20 minutes before serving.

2.  In a large skillet, cook the bacon over medium heat until crispy, about 10 minutes, turning occasionally. Drain the bacon on paper towels. Pour off [and reserve] all but 2 tablespoons of the bacon fat in the skillet. Add the garlic to the pan; cook for about go seconds, stirring occasionally. Add the spinach; cook until the spinach is wilted, 1 to 2 minutes, stirring constantly. Place the spinach mixture in a medium bowl. Add the raisins and 1/8 teaspoon of pepper. Finely chop the bacon and add it to the bowl. Stir the mixture and allow it to cool to room temperature.

3.  Trim the tenderloin of any excess fat and silver skin and allow to stand at room temperature for 20 to 30 minutes before grilling. Using a long, narrow knife, make a hole in the center than runs the full length of the tenderloin. Turn the knife over and cut to expand the opening. Stuff the spinach mixture into the hole from both ends using the handle of a spatula or wooden spoon. Using kitchen string, tie the beef into a compact, even cylinder. Lightly brush the beef all over with some of the reserved bacon fat [or olive oil]. Season with the dill and salt and pepper to taste.

4.  Sear over Direct Medium heat for 15 minutes, turning a quarter turn once every 3 to 4 minutes. Continue to grill over Indirect Medium heat until cooked to desired doneness, 20 to 30 minutes longer for medium-rare, turning once. Remove from the grill and let rest for 5 to 10 minutes. Carefully cut into 1-inch slices. Serve warm with the sauce.

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