1 (2 1/2 lb.) beef tenderloin
1/4 c. butter, softened
1 clove garlic, minced
1 beaten egg
4 oz. fresh spinach, 3 c. chopped
3/4 c. bread crumbs

Trim fat from tenderloin. Make a double butterfly cut. Pound with a meat mallet to a 14 x 8 inch rectangle. You could have the butcher do this.

For Filling: Mix butter with garlic, spread over meat. In medium mixing bowl combine egg, spinach and bread crumbs. Spoon spinach mixture on meat. Roll up like a jelly roll, beginning from a long side. Tie with string. Place meat roll, seam side down, on a rack in a shallow roasting pan. Sprinkle salt on meat. Insert meat thermometer. Roast uncovered, in 400 degree oven for 40 minutes or until thermometer registers 140 degrees for rare or to desired doneness.