Ingredients:
For Tenderloin:
● South Chicago Packing Wagyu Beef Tallow Spray, for coating skillet
● 1 large shallot, minced
● 10 ounces cremini mushrooms, cut into 1/2-inch slices
● 2 cloves garlic, minced
● 1 tbsp chopped fresh thyme, plus additional thyme sprigs, for garnish
● 1 tbsp chopped fresh rosemary, plus additional rosemary sprigs, for garnish
● 10 ounces fresh baby spinach
● 2 1/2 tsp kosher salt, plus more, to taste
● 2 tsp freshly ground black pepper, plus more, to taste
● 1 (2- to 3-lb) beef tenderloin
For Gravy:
● 2 tbsp South Chicago Packing Wagyu Beef Tallow
● 5 large shallots, thinly sliced
● 2 tbsp all-purpose flour
● 2 1/4 cups low-sodium beef broth
● Kosher salt, to taste
● Freshly ground black pepper, to taste
Directions:
1. For tenderloin: Preheat oven to 400F and line a rimmed baking sheet with parchment or aluminum foil and a wire rack.
2. Heat a large skillet over medium heat and coat generously with tallow spray. Add shallots and cook until tender, about 1 minute. Add mushrooms and cook, stirring occasionally, until golden-brown and liquid has evaporated, about 7 to 8 minutes. Add garlic, thyme and rosemary, and cook until fragrant, about 30 seconds. Stir in spinach, and cook until wilted and moisture has evaporated, about 2 to 3 minutes. Season with salt and pepper, to taste. Allow to cool completely at room temperature.
3. Place tenderloin on a cutting board with the small end facing you. Slice tenderloin lengthwise down the center, stopping about 1/2-inch from the bottom so you don’t cut all the way through. Open the tenderloin like a book.
4. Repeat process with each half, cutting carefully to within 1/2-inch of the bottom without slicing through. Cover butterflied tenderloin with plastic wrap and gently pound with meat mallet or rolling pin until it’s an even 1/2-inch thickness.
5. Spread cooled mushroom mixture evenly over tenderloin. Roll tenderloin into a tight spiral and secure with butcher’s twine, tying at 1-inch intervals. Season all sides evenly with 2 1/2 teaspoons salt and 2 teaspoons pepper.
6. Heat the same clean skillet over medium-high heat and coat generously with tallow spray. Sear tenderloin on all sides until golden-brown, about 8 to 9 minutes. Transfer tenderloin to prepared rimmed baking sheet. Roast until internal temperature reaches 120°F to 125°F for rare, and 130°F to 135°F medium-rare, about about 35 to 40 minutes. Transfer to cutting board and tent with aluminum foil. Allow to rest for at least 20 minutes before removing kitchen twine.
7. For gravy: While tenderloin is cooking, melt tallow in medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until softened, and light golden-brown, about 10 to 12 minutes.
8. Add flour, and cook, stirring continuously, until no lumps remain and a thick golden-brown pate forms, about 3 to 4 minutes. Increase heat to medium-high. Slowly whisk in broth and cook, whisking constantly, until gravy thickens, about 2 to 3 minutes. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors develop, about 10 minutes. Season with salt and pepper, to taste.
9. Slice tenderloin and place on patter. Garnish with thyme and rosemary sprigs. Serve with gravy, and enjoy.
