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Stuffed Beef Tenderloin

  • Author: chefisraa
  • 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

  1. Preheat oven to 425 °F. Position roasting rack in pan.
  2. Remove tenderloin from fridge 30 mins ahead.
  3. 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.
  4. Mix rosemary into remaining 6 Tbsp butter.
  5. Trim tenderloin; butterfly lengthwise (¾″ base), open like a book. Pat dry, season both sides with remaining salt.
  6. Spread filling leaving 1″ border, roll tightly, and tie with kitchen twine every ~2″.
  7. Rub roll with rosemary butter, season with remaining pepper. Place on rack.
  8. Roast 45–50 mins until internal temp is 120–125 °F (rare). Use instant‑read thermometer.
  9. Let roast rest 10 mins under foil.
  10. Meanwhile, make sauce: boil broth, wine, and shallot until reduced by half (8–10 mins). Keep warm.
  11. 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.
  12. 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.

Find it online: https://healthyhomeeats.com/stuffed-beef-tenderloin/