Max's Stuffed Chateau

2 lb. beef tenderloin

1 cup cooked rice

2 cups cooked spinach

1 egg

1/4 cup bread crumbs

1/4 cup Parmesan cheese

1/2 tsp. nutmeg

Dash salt and pepper

Slice the tenderloin down the center to form an open book effect, remembering not to slice completely through. In a large bowl mix the other ingredients. Place the mixture in the center
of the beef and roll up in a Danish roll style. Bake in oven for 20 minutes at 450 degrees for a medium rare to medium choice of meat.

Serves 4.

Chateau Sauce:

1 cup red wine

1/2 cup beef stock (bouillon cubes may be used, but only if you absolutely have to)

2 tsp. fresh ground pepper

2 whole bay leaves

Cornstarch to thicken

Boil all the ingredients together for 10 to 15 minutes. Then thicken with a mixture of water and cornstarch. Remember not to add too much cornstarch and to whisk while slowly pouring in the mixture. This is a glaze, not a gravy.

This recipe came from my friends Gregory Keller and Wayne Manning, former owners of Max's Restaurant, which used to be in an old house on Austin Avenue in downtown Waco, Texas. Greg was one of the first people I knew who died due to AIDS.

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