Collard Green and Cornbread Stuffed Beef Tenderloin

I’ve wanted to try this for so long, not even sure why it was put off. For Mother’s Day I made this with fresh homemade cornbread of course and just about fell over backwards. So Delicious! My kids on the other hand took one look and cringed, “eww Green stuff inside” Eh, they have no idea what they are missing ! I didn’t mind, for once I cooked a meal for myself. The kids enjoyed the meat,but skipped right over the stuffing, which I happily gobbled up.

This is a wonderful meal with or without company, I’m going to make it again! Surfing the net for anything stuffed, I found this on Taste of South. Though I did skip the bacon, and used a flank steak instead it came out wonderfully!
This was cooked for medium rare:)
Collard Green and Cornbread Stuffed Beef Tenderloin
1/2 cup diced bacon (about 8 slices)
6 cups washed and chopped collard greens
2 cups crumbled cornbread (For a recipe check here, easy and quick! )
1/2 cup diced green onion
1 cup shredded Monterey Jack cheese
1 (6-pound) beef tenderloin, trimmed (I used 2 almost 3lb flank steaks, worked out perfectly as there was extra stuffing to add to the side)
1/4 cup vegetable oil
2 teaspoons kosher salt
2 teaspoons ground black pepper


1.Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
2.In a large skillet, cook bacon pieces over medium-high heat until crispy. Remove bacon, and drain on paper towels, reserving 3 tablespoons rendered bacon fat in skillet.
3.Add greens to skillet, and cook over medium heat, stirring often, until greens are wilted.
4.In a large bowl, combine greens, cornbread, green onion, reserved bacon, and cheese.
5.Butterfly tenderloin by making a lengthwise cut down the center of 1 flat side, cutting to within 1 inch of the other side. From bottom of cut, slice tenderloin horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and flatten to 1/2-inch thickness using a meat mallet.

6.Spread greens mixture over tenderloin, leaving a 2-inch border along 1 side. Roll tenderloin, jelly-roll style, toward 2-inch border. Secure with kitchen twine every 3 inches. Rub with vegetable oil. Sprinkle evenly with salt and pepper. Place on prepared baking sheet.
7.Bake for 20 minutes. Reduce heat to 350°. Bake until a thermometer inserted in the thickest part of the tenderloin registers 135°, 20 to 25 minutes longer. Tent with foil. Let rest for 15 minutes. Cut into 1-inch-thick slices.