- 2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded Cheddar cheese
- 1/2 raisins, coarsely chopped
- 1/2 egg substitute
- 1/4 beef broth
- 1/4 green onions, chopped
- 2 teaspoons salt
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 2 whole beef tenderloins (2 1/2 to 3 lbs. each)
- 2 tablespoons olive oil
In large bowl, combine first nine ingredients. Set aside.
Cut each tenderloin horizontally from long side to within 1/2-inch of opposite side. Open so meat lies flat; cover with plastic wrap. Flatten to 1/2-inch thickness; remove plastic wrap. Spread spinach mixture over each tenderloin to within 1-inch of edges. Roll up jelly-roll style, starting with long side; tie at 1-inch intervals with kitchen string. Place seam side down on greased rack in shallow roasting pan; brush with oil.
Bake, uncovered, at 425° 45 to 60 minutes or until meat reaches desired doneness (for rare, meat thermometer should read 140°; medium, 160°; well-done 170°). Let stand 10 minutes. Cover and refrigerate until chilled. Discard kitchen string; cut into 1/2-inch slices.