Beef Tenderloin Roll

Cook bacon, turning occasionally, in 12-inch oven-safe skillet over medium heat until crisp. Add spinach and cook, stirring, until wilted, about 2 minutes.

Place spinach-bacon mixture over inner surface of butterflied tenderloin, spreading it to within 3/4 inch of each edge.

Roll up tenderloin jellyroll fashion and tie with kitchen twine in 4 places to fasten securely.

Mix together the mustard and brandy in a small bowl and rub over tenderloin (At this point, meat can be refrigerated for up to 8 hours, if desired. One hour before cooking, bring meat to room temperature).

Heat oven to 425 degrees F.

Place clean skillet over medium heat and add olive oil. Brown tenderloin, seam side down, in a skillet, about 5 minutes. Turn and brown on all sides, about 5 minutes per side.

Transfer skillet to oven and roast until internal temperature of the meat registers 140-145 degrees F on an instant-read thermometer, about 40 minutes.

Let tenderloin rest about 10 minutes, loosely covered with foil. Slice across the grain into pieces.