Place the tenderloin on a work surface
and make a cut all
the way down one side of the tenderloin,
approximately 1/2-inch deep. With
a knife, then follow the cut in a spiral
manner to create a flat piece.
Pound the tenderloin very lightly to
create the flat service so that it is
the same thickness all over
Wash the spinach. Heat 1 tablespoon of the olive
oil in pan. Sauté the garlic, red
pepper, and add spinach. Add the
balsamic vinegar and crushed red pepper
flakes. Continue to cook for 1
to 2 minutes and add sea salt and fresh
black pepper as wanted.
Spread the spinach garlic evenly over the
tenderloin, leaving a 1/2" –inch border
around all edge. Roll the tenderloin
together and tie at
1-inch intervals with kitchen string.
Cover with olive oil and season the outside with
sea salt and black pepper.
Preheat an oven to 400°F. Place the
beef in a roasting pan,
slightly covered in olive
oil, and
roast in the oven until an
instant read thermometer
registers 140°F when
inserted into
the center of
the tenderloin. Remove from the
oven and let rest 15-20
minutes.
To serve, remove the strings
and slice the
tenderloin into 1/2-inch
slices. Garnish with
balsamic vinaigrette.
