TULSA, Oklahoma - Quinoa Stuffed Beef Tenderloin with Acorn Squash

1 butterflied beef tenderloin
2 cups prepared quinoa
Coarse salt and black pepper to taste
1 24-inch piece of butcher’s twine
2oz of canola oil
1 cup of red wine
2 cups of beef stock

Lay the beef out flat and season with a little salt and pepper. Put the cooled prepared quinoa on the edge and roll the beef up tight using butcher’s twine to secure the roll.

Heat the oil in a deep sauté pan over medium-high heat until it just starts to smoke. Carefully place the stuffed tenderloin with the outside seam down for three to four minutes.

Slowly rotate and cook on each side for at least three minutes. Remove the tenderloin from the pan and deglaze with wine and then add the stock and let reduce by three fourths. Slice the tenderloin and spoon the pan sauce over the top.

4oz unsalted butter
3 large cloves of garlic minced
1 good pinch of dry thyme
1 medium yellow onion diced
1 red bell pepper diced
3 cups of Acorn squash peeled and diced
Salt and pepper to taste (about 1 teaspoon)

Melt butter on medium heat. Sauté the garlic for one to two minutes until it becomes aromatic then add the thyme, onion and bell pepper.

Cook this for three minutes and then add the acorn squash, season with salt and black pepper. Cover and turn heat down to low.

Cook for eight to ten minutes stirring occasionally until squash is fork tender.