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.
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
the same thickness all over
Wash the spinach. Heat 1 tablespoon of the olive
oil in pan. Sauté the
pepper, and add spinach. Add the
balsamic vinegar and crushed
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
around all edge. Roll the tenderloin
together and tie at
intervals with kitchen string.
Cover with olive oil and season the outside
sea salt and black pepper.
Preheat an oven to 400°F. Place the
beef in a roasting pan,
covered in olive
roast in the oven until an
registers 140°F when
the center of
tenderloin. Remove from the
oven and let rest 15-20
To serve, remove the strings
and slice the
tenderloin into 1/2-inch