Recipe for stuffed tenderloin with spinach, feta cheese, and creamy Sicilian lemon risoni.

Tenderloin is located in the rear part of the cow, in a very tender region. It is the leanest cut, without nerves and with little marbling, although it is well-irrigated. It is recommended to prepare it with fillings that add even more sophistication to the piece, such as a combination of spinach and feta cheese, originating from Greece and known for its creamy texture and pronounced flavor.

To accompany, we suggest preparing a delicious creamy risoni, a typical Italian pasta in the shape of rice, which in this recipe is infused with the touch of Sicilian lemon, bringing the acidity in just the right measure. Check out the step-by-step!

INGREDIENTS

Stuffed Tenderloin:

• Salt to taste
• 1 bunch of spinach
• 1 piece of Minerva Angus tenderloin
• Ground black pepper to taste
• 300g of feta cheese
• Oil for grilling

Creamy Sicilian Lemon Risoni:

• Salt to taste
• 400g of risoni
• 2 tablespoons of butter
• 2 tablespoons of Alma Lusa olive oil
• 2 cloves of minced garlic
• 2 sprigs of rosemary
• 600ml of fresh cream
• 150g of grated Parmesan
• Zest of 2 Sicilian lemons
• Chopped parsley

PREPARATION

Creamy Risoni:

Place water in a medium-sized pot and bring it to medium heat to boil.

When it starts boiling, add salt to the water and then the risoni. Cook according to the package instructions.

Drain the risoni, rinse with cold water, and set aside. In the same pot, add butter and return to medium heat to melt.

Add olive oil, garlic, rosemary, and sauté for 30 seconds.

Add the cooked risoni, mix, and then add the fresh cream.

Add the grated Parmesan, Sicilian lemon zest, and season with salt and ground black pepper to taste.

Finish with parsley and set aside.

Stuffed Tenderloin:

Remove the leaves from the spinach bunch and set aside.

Place water in a medium-sized pot and bring it to medium heat to boil.

When it starts boiling, add salt to the water and then blanch the spinach. Let it boil for 1 minute and drain all the water. Set aside.

Open the tenderloin in a flat shape for stuffing. Season the entire meat with salt and ground black pepper to taste.

Slice the feta cheese thinly, covering the entire meat. On top, add the reserved spinach leaves.

Roll it into a roulade and use plastic wrap or twine to secure. Wait for 30 minutes.

Next, cut into 2-finger medallions, remove the plastic wrap, and set aside.

In a large non-stick skillet, drizzle with oil and heat over medium heat.

Place the stuffed medallions and grill for 5 minutes on each side, including the sides.

After grilling all, serve immediately with the Sicilian lemon creamy risoni!