Grilled Spinach and Mushroom-Stuffed Beef Tenderloin

Pack your naturally delicious grass fed tenderloin with even more flavor. These butterflied steaks are stuffed with fresh spinach, earthy mushrooms, and just the right boost of garlic and spice.

For Filling:

1. Melt butter in a medium-sized skillet
2. Add green onions, stirring occasionally, and cook until softened (about 5 minutes)
3. Add mushrooms, stirring occasionally, and cook until well browned (about 7 minutes)
4. Stir in garlic and crushed red pepper, and cook for about 30 seconds
5. Add spinach and cook until warmed through (about 2 minutes)
6. Remove from heat, and season with salt and pepper to taste

For Steaks:

1. Lay butterflied tenderloins open flat, and season generously with salt and pepper
2. Spread filling over each tenderloin, leaving a ½-inch edge with no filling
3. Roll tenderloins tightly into cylinders, and tie shut with two pieces of evenly spaced butcher twine
4. Let rest for 45 minutes
5. Cook tenderloins on preheated grill on indirect heat to an internal temperature of 120°F
6. Move to direct heat and brown each side for 2-3 minutes
7. Remove from grill and let rest for 15 minutes
8. Remove twine, cut into 1-inch slices and serve