½ lb fresh mushrooms, chopped- 1 tsp salt divided-
4 green onions, sliced- ¼ tsp cayenne pepper-
2 Tbsp olive oil divided – 1 3 ½ beef tenderloin, trimmed-
2 garlic cloves, minced divided- ¼ tsp onion powder-
2 16oz packages spinach leaves – ¼ tsp ground pepper
In a skillet, saute mushrooms and onions in 1 Tbsp oil for 2 minutes. Add half of the garlic; cook until mushrooms are tender. Add spinach, ½ tsp. salt, and cayenne. Cook until the spinach is wilted. Remove from heat, and set aside.
Cut a lengthwise slit down the center of the tenderloin to within ¾ inch of the bottom. Open so that the meat lies flat. Spread with spinach stuffing. Fold one side of the meat over the stuffing; tie several times with kitchen string. Rub remaining oil over beef.
Combine the onion powder, pepper, and remaining garlic, and salt. Rub over beef. Place on a rack in a 12 inch Dutch oven.
Bake for 1 to 1 ½ hours to desired temperature.
Briquettes: Full ring on the bottom. Full ring on the top, with three in the middle of the lid.
