1/2 lb. fresh spinach or 1 (10 oz.) frozen
Vegetable cooking spray
1/4 lb. mushrooms, diced
1/4 c. grated Parmesan cheese
1/4 c. egg substitute
1/2 tsp. fennel seed
1/2 tsp. ground sage
1/2 tsp. salt
1/2 tsp. pepper (freshly ground)
1 (4 1/2 lb.) beef tenderloin, well trimmed
3 cloves garlic, crushed
3/4 tsp. fennel seed
1 tsp. pepper

Remove stems from spinach, wash, drain, cooking in non-stick skillet until wilted, about 3 minutes stirring once. Cool. Chop, drain well between paper towels, set aside.

Coat non-stick skillet cooking spray. Heat to hot. Saute mushrooms until tender and liquid has evaporated. Remove from heat, stir in spinach, Parmesan cheese and next 5 ingredients. Cut tenderloins lengthwise to within 1/2 inch on each end leaving bottom connected. Combine garlic, 3/4 teaspoon fennel seed, 1 teaspoon pepper, rub on tenderloin. Spoon spinach mixture into opening. Press gently to close. Tie securely with heavy string at 1 inch intervals.

Place on rack coated with cooking spray, place rack in roasting pan. Insert met thermometer into thickest end. Place in a 500 degree oven, immediately reduce temperature to 350 degrees and cook 50 to 55 minutes or until thermometer registers 140 degrees (rare) to 160 degrees (medium). Remove from oven, cover loosely with foil and let stand 10 minutes before serving.