Christmas meat

I meant to post this many months ago, but I made this stuffed beef tenderloin over Christmas. I first butterflied the meat, then layered chopped cremini mushrooms sauteed in butter, garlic and red wine with baby spinach leaves on top. The meat was rolled up, tied up with twine, browned in a skillet, brushed with olive oil & salt, and finally baked in the oven. Once out of the oven, I spread an herb butter (parsley, thyme, mustard, more garlic) over the top of the package before cutting the twine & serving. It turned out surprisingly well! I would love to cook it for you guys sometime.