Trim fat from the tenderloin. Butterfly the meat and pound into a 14" x 16" rectangle.Method;- remove any fell and snip the tendons. Reserve all the left-over parts and discarded pieces. Patch up any holes with meat from "too large" places like you do when preparing snitzel. Pound between two sheets of wax paper to a uniform thickness of 1/2 inch. Spread the flattened meat with first a mixture of softened butter and finely minced garlic cloves. Mix the bread crumbs, chopped spinach and beaten eggs and spread over the meat.

Roll up like a jelly roll, beginning from a long side.Tie up with a string in several places. Place the meat roll, cut side down, on a rack in a shallow buttered roasting pan. Rub top of roll with sweet butter. Roast for 15 minutes at 400 F and then at 325 F for 30 -40 minutes.

Meanwhile, brown the left-over pieces of meat in a saucepan - add water and simmer 2 to 3 hours.Strain.

Cook mushrooms and onion wedges, covered, in 2 Tbsp. butter, 1Tbsp. olive oil for 6 to 10 min.. Remove mushrooms and aet aside.

Remove cooked meat from pan and keep warm.

*INGREDIENTS*

*DIRECTIONS*

Add the reserved stock to the pan and scrape up the pan drippings.Add to the onions and also add the beef bouillon cubes, if desired. Stir. Add the sherry and heat to simmer. Remove the onion wedges ( I strain them off.) and set aside. Keep sauce warm. ( Also keep onions and mushrooms warm in their own containers.)

Slice the meat in 1" slices. Arrange on a serving platter, on top of spinach leaves, in a curve around one side.

Put onions on empty spot and then line up mushrooms in the curve next to the meat.

Serve with whipped potatoes, candied carrots and the sauce.

Serves 10 - 14 people.