Beef Tenderloin with Spinach

Ingredients

• beef tenderloin7.44 oz (211 g)
• fine salt0.07 oz (2 g)
• ground black pepper0.04 oz (1 g)
• tomatoes0.56 oz (16 g)
• spinach0.78 oz (22 g)
• fresh thymeTo serve0.11 oz (3 g)
• cherry tomatoesTo serve0.71 oz (20 g)
• green onion topsTo serve0.11 oz (3 g)
• balsamic glazeTo serve0.11 oz (3 g)

Directions

1. Trim the beef tenderloin and briefly wilt the spinach.
2. Stuff the tenderloin with the spinach and peeled, seeded tomatoes, then roll tightly in heat-safe food-grade wrap.
3. Steam at no more than 212°F (100°C) until cooked.
4. For service, cut the beef diagonally into two pieces and arrange on a plate.
5. Garnish with cherry tomatoes, herbs, green onion tops, and balsamic glaze.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.