Filet Roast of Beef Stuffed with Spinach, Pancetta, Portabello Mushrooms and Shallots
Prep Time 15 mins Total Time 1 hour. Serves 6
3-4 lb Prime Filet of Beef (Cleaned)
1 lb Sliced Portabello Mushrooms
1 cup Diced Pancetta or Proscuitto
1 Bunch of Fresh Spinach or 1 Box of drained frozen Spinach
2-3 Chopped Shallots
6 Tsp Olive Oil
In a sauce pan heat the olive oil and shallots until lightly brown then add the pancetta, mushroom and spinach and cover.
Over medium heat let the mushrooms and spinach cook until they are soft. Once soft remove from heat and chop up and chill until cool.
Once cool have Filet at room temperature and coat with Olive oil inside and out.
Place stuffing in the center and roll from the edge and tie.
In a preheated 400 degree oven place Filet on a Flat cooking sheet and bake 30 mins for rare, 45 mins for medium. Remove from oven and let the meat stand 10 minutes before slicing.
