Ingredients
- 1 beef tenderloin (grass fed, approximate size 1 – 1.5 kg), trimmed.
- 1 cup baby spinach.
- 1 small red capsicum, roasted, peeled, seeded and sliced thinly.
- 16 olives, pitted and sliced in half.
- 12 semi dried tomatoes.
- 1/3 cup pine nuts.
- 1/2 cup feta or Parmesan cheese.
- 1-2 tablespoons extra virgin olive oil
- Salt and pepper, to season
Serves – dependent on size (1kg serves 4-6 people roughly perfect for the whole family)
Method
- Pre-heat oven to 215 degrees Celsius.
- Cut horizontally through the center of the beef tenderloin, cutting to, but not through the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderizer.
- In the following order, place the baby spinach, red capsicum, semi-dried tomato, olives, pine nuts and feta cheese (or grated Parmesan).
- Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.
- Rub olive oil over the surface of the meat. Season with salt and pepper.
- Place in a baking tray and bake, uncovered for 40 – 55 minutes depending on how you like your meat cooked. The meat thermometer should read 60°C; rare, 71°C; medium, 77°C well done.
- Remove from the oven and let the meat rest for 15 minutes before serving.
- Serve and enjoy.
Note: You may need to increase or decrease the quantities of the ingredients, based on your size of your beef tenderloin.
Macronutrient Break Down Of Each Serve:
Protein: 49g
Carbohydrates: 24g
Fats: 14g
Calories per serve = 422
(Please note these are a rough guide macros can change and vary depending on brand and serving sizes etc)
This recipe is a perfect meal to dish up for the whole family. Give it a try and tag us in your pics using our hash tag #GetSqFit
Do you get bored with your food? Become an exclusive SQ MEMBER and get access to literally 100’s more recipes just like this one which are all set out exactly like a recipe book.
You can sign up for a FREE WEEKLY TRIAL right now!
