Why You’ll Love This Recipe
Stuffed Beef Tenderloin is an elegant, show-stopping main dish perfect for holidays, dinner parties, or any special occasion. With a tender, juicy beef exterior and a savory filling—often including mushrooms, spinach, garlic, and cheese—this recipe offers both flavor and flair. It’s a gourmet dish that’s easier to prepare than it looks, making it ideal for impressing guests without the stress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef tenderloin (center-cut)olive oilfresh garliconionbaby spinachmushrooms (such as cremini or button)cream cheese or goat cheesebreadcrumbsfresh herbs (thyme, rosemary, or parsley)saltblack pepperbutcher’s twine (for tying)
directions
Preheat your oven to 400°F (200°C).
Butterfly the beef tenderloin by slicing it lengthwise without cutting all the way through, then open it like a book and pound it to an even thickness.
Season both sides with salt and pepper.
In a skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant.
Add mushrooms and cook until softened, then stir in spinach and cook until wilted. Let cool slightly.
Mix in cream cheese and breadcrumbs to create a cohesive filling.
Spread the filling over the beef, leaving a small border around the edges.
Roll the beef tightly and secure it with butcher’s twine every few inches.
Sear the rolled tenderloin in a hot skillet until browned on all sides.
Transfer to a baking dish and roast for 25–30 minutes or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare.
Rest the meat for 10–15 minutes before slicing and serving.
Servings and timing
This recipe serves 6–8 people.Preparation time: 25 minutesCooking time: 30–35 minutesResting time: 10–15 minutesTotal time: 1 hour 10 minutes
Variations
Add sun-dried tomatoes or roasted red peppers for a burst of color and flavor.
Use blue cheese or feta for a bolder filling.
Incorporate chopped nuts like walnuts or pine nuts for added texture.
Top with a red wine reduction or balsamic glaze for a gourmet finish.
Try a stuffing of prosciutto and fontina cheese for an Italian twist.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat slices gently in a 300°F (150°C) oven until warmed through, about 10–15 minutes.For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I prepare this in advance?
Yes, you can assemble the tenderloin up to a day ahead and refrigerate until ready to cook.
What cut of beef should I use?
Use a center-cut beef tenderloin for even cooking and easier stuffing.
How do I prevent the filling from leaking out?
Don’t overstuff, and ensure the roll is tightly secured with twine.
Can I grill the stuffed tenderloin?
Yes, use indirect heat on the grill and monitor the internal temperature closely.
Is it necessary to sear before roasting?
Searing helps develop flavor and a crust, but you can skip it for convenience.
What’s the best internal temperature for doneness?
130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.
Can I use other meats?
Yes, pork tenderloin or turkey breast can be stuffed similarly with adjusted cooking times.
What kind of pan should I use?
An oven-safe skillet or roasting pan is ideal for transitioning from stovetop to oven.
How do I keep it from drying out?
Don’t overcook and allow it to rest before slicing to retain juices.
Do I need to marinate the beef?
It’s optional, but a simple garlic-herb rub can enhance the flavor.
Conclusion
Stuffed Beef Tenderloin brings a luxurious, flavor-packed centerpiece to your table with minimal fuss. Whether you’re serving it at a holiday feast or an intimate dinner, this impressive dish delivers taste, tenderness, and visual appeal in every bite. Once you try it, you’ll want to make it part of your special occasion repertoire.
Print
Stuffed Beef Tenderloin
- Prep Time: 1 hr (incl. chilling time)
- Cook Time: 50 mins roast + 10 mins rest + 10 mins sauce
- Total Time: 2 hrs
- Yield: 8–10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Salt
Description
A show‑stopping holiday or special occasion main course: beef tenderloin butterflied, filled with a savory spinach‑mushroom‑Parmesan mix, rolled, roasted, and served with a rich pan sauce.
Ingredients
- 8 Tbsp salted butter (1 stick), softened
- 8 oz cremini mushrooms, chopped
- 2 garlic cloves, finely chopped
- 1 shallot, chopped
- ¼ tsp crushed red pepper flakes
- 2½ tsp kosher salt, divided
- 1½ tsp black pepper, divided
- 5 oz baby spinach, coarsely chopped
- ½ tsp lemon zest + 2 tsp lemon juice
- ¼ cup seasoned breadcrumbs
- ¼ cup grated Parmesan (≈1 oz)
- 2 tsp fresh rosemary, finely chopped
- 1 (4–5 lb) center‑cut beef tenderloin
- 2 cups beef broth
- 1 cup dry red wine (e.g. Pinot Noir)
- 1 shallot, chopped (for sauce)
- 4 Tbsp cold butter, cubed (for sauce)
Instructions
- Preheat oven to 425 °F. Position roasting rack in pan.
- Remove tenderloin from fridge 30 mins ahead.
- Sauté mushrooms, garlic, shallot, red pepper flakes, 1 tsp salt, and ½ tsp pepper in 2 Tbsp butter until golden (5–7 mins). Add spinach to wilt (1–2 mins). Stir in lemon zest & juice. Cool 10 mins, then fold in breadcrumbs and Parmesan.
- Mix rosemary into remaining 6 Tbsp butter.
- Trim tenderloin; butterfly lengthwise (¾″ base), open like a book. Pat dry, season both sides with remaining salt.
- Spread filling leaving 1″ border, roll tightly, and tie with kitchen twine every ~2″.
- Rub roll with rosemary butter, season with remaining pepper. Place on rack.
- Roast 45–50 mins until internal temp is 120–125 °F (rare). Use instant‑read thermometer.
- Let roast rest 10 mins under foil.
- Meanwhile, make sauce: boil broth, wine, and shallot until reduced by half (8–10 mins). Keep warm.
- Drain all but 1 Tbsp drippings from pan; sauté shallot 1 min. Whisk in reduced broth‑wine, deglaze. Reduce heat and whisk in cold butter cubes until glossy. Strain.
- Remove twine, slice into 1″ medallions, and serve topped with pan sauce.
Notes
- Use an instant‑read thermometer to ensure proper doneness (120–125 °F for rare).
- Let roast rest before slicing to lock in juices.
- Pair with mashed potatoes or roasted root vegetables to sop up pan sauce.
- Butterfly cut must stay ~¾″ thick to hold filling.