Recipe - Cold Spinach-Stuffed Beef Tenderloin

3 One half pound Beef tenderloin
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Cooked; squeezed, chopped
spinach
One half cup Julienned roasted red
peppers or pimentos
6 Garlic cloves; cut or sliced up
One half cup Grated Parmesan cheese
2 tablespoon Oil

Preheat oven to 400 degrees. Split tenderloin open down its entire
length. Season generously inside and out. Spread spinach to cover
inside surface. Top with roasted peppers and garlic. Sprinkle with
Parmesan. Reform tenderloin and tie every 3 inches with butchers
twine, to hold in the filling. In a large saute pan heat oil and sear
meat on all sides. Roast on a rack in a roasting pan for 15 to 20
minutes or until a meat thermometer registers 120 to 125 degrees for
rare (for mediumrare, roast until temperature registers 135 to 140
degrees). Remove, cool completely and wrap air tight for your picnic.
This recipe yields ??