Food Recipes Dinner Meat Dishes Creamed Spinach–Stuffed Filet Roast Be the first to rate & review! Ultratender filet of beef gets rolled around creamed spinach in this fun and delicious play on a classic steakhouse pairing. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Marcus Nilsson Active Time: 45 mins Total Time: 1 hr 30 mins Yield: 6 to 8 Cook Mode (Keep screen awake) Ingredients 3 tablespoons unsalted butter 1 small shallot, minced 1 garlic clove, minced 1/4 cup all-purpose flour 1 1/2 cups heavy cream Three 10-ounce packages thawed frozen chopped spinach, excess water squeezed out 1/4 cup freshly grated Parmigiano-Reggiano 1/4 teaspoon freshly grated nutmeg 2 teaspoons fresh lemon juice Kosher salt Pepper One 3-pound center-cut filet mignon, butterflied 1/4 inch thick (have your butcher do this) 2 tablespoons extra-virgin olive oil Directions In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the flour and cook, stirring, until the flour is golden, about 3 minutes. Whisk in the cream until smooth, then add the spinach. Cook, stirring occasionally, until the mixture is very thick, about 5 minutes. Stir in the cheese, nutmeg and lemon juice and season with salt and pepper. Let cool slightly. Preheat the oven to 450°. Set a rack over a large rimmed baking sheet. Arrange the filet on the rack and season the top with salt and pepper. Spread the creamed spinach evenly over the filet, leaving a 1-inch border around the edges. Roll up the filet and tie with kitchen twine at 1-inch intervals. Rub the filet with the olive oil and season with salt and pepper. Roast for 30 to 35 minutes, until medium-rare within and an instant-read thermometer inserted in the center registers 120°. Transfer to a cutting board and let rest for 10 minutes. Slice 1/2 inch thick and serve warm. Make Ahead The creamed spinach can be refrigerated for 2 days; bring to room temperature before using. Originally appeared: January 2017 Rate It Print