Description
This Christmas Stuffed Beef Tenderloin recipe is the ultimate holiday delight, perfect for festive gatherings. Tender and juicy beef tenderloin is expertly stuffed with a savory mixture of breadcrumbs, garlic, onion, sautéed spinach and mushrooms, cheese, and herbs. Roasted to perfection, this elegant dish delivers rich flavors and an impressive presentation that will wow your guests.
Ingredients
Scale
Beef Tenderloin
- 3 pounds Beef Tenderloin (Choice or prime grade for best flavor and tenderness)
- 1 teaspoon Salt
- 1 teaspoon Freshly Cracked Black Pepper
Stuffing
- 2 cups Breadcrumbs (Can be gluten-free)
- 4 cloves Fresh Garlic (Minced)
- 1 cup Onion (Diced; shallots can be substituted)
- 1/2 cup Butter (Melted; olive oil as dairy-free option)
- 1/4 cup Parsley (Chopped; can swap with thyme or rosemary)
- 1 cup Sautéed Spinach
- 1 cup Sautéed Mushrooms
- 1/2 cup Grated Cheese (Parmesan recommended)
- 1/2 cup Crushed Nuts or Seeds (Gluten-free alternative)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for roasting the beef tenderloin evenly and developing a flavorful crust.
- Prepare Stuffing: In a large mixing bowl, combine breadcrumbs, minced garlic, diced onion, melted butter, and chopped parsley. Mix thoroughly until all ingredients are well incorporated to create a savory stuffing base.
- Prepare Tenderloin: Slice the beef tenderloin lengthwise carefully, creating a flat pinwheel shape which will allow it to be stuffed and rolled.
- Stuff and Roll: Spread the prepared stuffing mixture evenly over the flattened tenderloin. Then roll the meat tightly into a log shape and secure it by tying butcher’s twine at 1-inch intervals to hold its form during roasting.
- Season and Roast: Season the exterior of the rolled tenderloin generously with salt and freshly cracked black pepper. Place it in the preheated oven and roast for 50 to 70 minutes until the internal temperature reaches 135°F for medium-rare doneness.
- Check Temperature: Use a meat thermometer to check the internal temperature to ensure the beef is cooked to your desired level, with 135°F being medium-rare.
- Slice and Serve: Remove the tenderloin from the oven and allow it to rest for 10 to 20 minutes. This resting time lets the juices redistribute throughout the meat, making it moist and tender. After resting, slice the beef into portions and serve with your choice of sides.
Notes
- Use prime grade beef for the most tender and flavorful results.
- For a dairy-free version, substitute melted butter with olive oil in the stuffing.
- You can swap parsley with thyme or rosemary for an aromatic variation.
- Ensure even slicing of the tenderloin to make rolling easier.
- Resting the meat after roasting is crucial to retain juiciness.
- Use gluten-free breadcrumbs and crushed nuts for a gluten-free option.
