Caramelized Shallot Stuffed Beef Tenderloin

STEP 1

Heat oven to 400°F. Cut deep slit, horizontally, almost through roasts to form pocket. Open roasts so they lay flat.

STEP 2

Place bacon into 12-inch nonstick skillet. Cook over medium heat, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon to small bowl. Pour all but 1 tablespoon bacon drippings from skillet into another small bowl; set aside.

STEP 3

Add 3 tablespoons butter to 1 tablespoon bacon drippings in skillet; cook over medium heat until melted. Add shallots; cook 10 minutes or until tender and browned. Stir in spinach; cook 1-2 minutes or until leaves are softened. Remove from heat; stir in cheese, bacon and bread crumbs.

STEP 4

Sprinkle inside surface of each roast with 1 1/2 teaspoons salt and 1 teaspoon pepper. Spread spinach mixture evenly over inside surface of each roast. Fold top portion of roast over filling. Tie roasts at 1-inch intervals with kitchen string, or secure with small turkey skewers.

STEP 5

Add 2 tablespoons reserved bacon drippings and remaining 1 tablespoon butter to same skillet. Place roasts in skillet; cook over medium-high heat, turning as necessary, until well browned.

STEP 6

Place roasts into shallow roasting pan along with any remaining drippings from skillet. (Do not cover.) Bake 30-40 minutes or until meat thermometer inserted in center of roast reaches 135°F for medium doneness. Remove to cutting board; cover with aluminum foil. Let stand 10 minutes. (Temperature will increase about 10 degrees.)

STEP 7

Meanwhile, add whipping cream to pan drippings in roaster. Cook over medium heat, stirring to scrape up browned bits, until mixture comes to a boil. Continue cooking until desired consistency; strain. Slice beef; serve with sauce.