Christmas Stuffed Beef Tenderloin

Christmas dinner should feel effortless and celebratory, not stressful. This Quick Christmas Stuffed Beef Tenderloin recipe is the perfect centerpiece that delivers maximum elegance with minimal effort. Forget complicated roasts and time-consuming sauces—this recipe guarantees a tender, flavorful, and incredibly fast-cooking main dish that is ready to serve in under an hour (after the quick prep work, of course!).

The secret to this recipe’s speed and flavor lies in two parts: first, using the naturally quick-cooking beef tenderloin (the most tender cut of beef), and second, using a simple, no-cook stuffing. We create a beautiful, festive red-and-green filling with tangy goat cheese, bright sun-dried tomatoes, and earthy spinach, which gets wrapped inside the tenderloin like a culinary gift. The result is a stunning, spiral-cut presentation that is juicy, rich, and guaranteed to be the star of your holiday table.

From the simple butterfly technique to the quick sear and roast, this recipe is designed for the busy host who wants to spend more time celebrating and less time hovering over the oven. Master the art of the Quick Stuffed Beef Tenderloin this holiday season!

Why This Quick Stuffed Tenderloin Works

Preparing an expensive cut of meat like tenderloin can be intimidating, but our method is engineered for speed, flavor, and foolproof success.

• Naturally Quick Cooking: Beef tenderloin is the most tender muscle and cooks quickly, typically reaching medium-rare in 40–50 minutes at high heat. The “stuffed” element simply requires you to butterfly, fill, and roll, which is faster than fussing with gravy or complicated side dishes.
• No-Cook Festive Stuffing: We skip slow-sautéed fillings like mushrooms or onions. Our stuffing uses pre-drained sun-dried tomatoes, creamy goat cheese, and fresh spinach—all assembly-only ingredients that provide vibrant color (red and green) and immediate flavor without any stovetop time.
• High-Impact Presentation: The spiral of the filling inside the tenderloin when sliced is inherently elegant and festive. It looks like a professional chef prepared it, yet the technique is surprisingly easy (we will walk you through the simple butterfly and tie process).
• Resting is the Key to Quick Juiciness: Because the tenderloin cooks so quickly, the 15-minute rest period is non-negotiable. It allows the juices to redistribute, ensuring every slice of your quick Christmas tenderloin is succulent.
• Keyword Rich & Pinterest-Ready: This dish delivers on all the keywords—quick, stuffed, tenderloin, and Christmas—making it ideal for users searching for an impressive but manageable holiday main course.

Ingredients

Always select a high-quality center-cut beef tenderloin for the most uniform shape and best result.

For the Beef Tenderloin

• 1 center-cut beef tenderloin roast (2.5 to 3 lbs), trimmed of silver skin and excess fat
• 2 tablespoons olive oil (for searing)
• 1 teaspoon Kosher salt (for the outside, after searing)
• 1/2 teaspoon freshly cracked black pepper (for the outside)
• Butcher’s twine (for tying)

For the Quick Christmas Stuffing

• 6 ounces soft Goat Cheese (Chevre), softened to room temperature
• 1/2 cup oil-packed sun-dried tomatoes, drained well and finely chopped (the festive red)
• 1 cup fresh spinach, finely chopped (the festive green)
• 1/4 cup Panko breadcrumbs (acts as a binder to absorb moisture)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions: Prep, Stuff, and Roast

The secret to a successful stuffed tenderloin is a quick prep process followed by precise cooking temperatures.

Part 1: Preparing and Stuffing the Tenderloin (15 Minutes)

1. Prep the Filling: In a medium bowl, combine the softened goat cheese, chopped sun-dried tomatoes, chopped spinach, Panko breadcrumbs, minced garlic, rosemary, oregano, salt, and pepper. Use a fork to mix until everything is thoroughly combined into a thick paste. Make sure your spinach is dry!
2. Butterfly the Tenderloin (The Quick Cut): Place the tenderloin on a clean cutting board. Using a sharp knife, start at the thickest side and slice horizontally down the center of the roast, stopping about 1/2 inch from the opposite side. You should be able to open the meat like a book.
3. Pound and Flatten: Place a sheet of plastic wrap or parchment paper over the butterflied tenderloin. Use a flat meat mallet or the bottom of a heavy skillet to gently pound the meat to a uniform thickness of about 3/4 inch. This ensures even, quick cooking.
4. Spread the Filling: Remove the plastic wrap. Spread the goat cheese filling evenly over the entire flattened surface of the meat, leaving a 1-inch border on all sides.
5. Roll and Tie: Starting from one long side, tightly roll the tenderloin up into a cylinder. Use 5-7 pieces of butcher’s twine to tie the roast firmly at 1- to 1.5-inch intervals to maintain the round shape and keep the stuffing inside.

Part 2: Sear and Roast (45 Minutes)

1. Preheat and Sear: Preheat your oven to 425∘F (220∘C). Heat 2 tablespoons of olive oil in a large, oven-safe skillet (cast iron is best) over medium-high heat until shimmering.
2. Sear the Roulade: Carefully place the tied tenderloin into the hot skillet. Sear for 2–3 minutes per side (totaling about 8–10 minutes) until a beautiful, brown crust forms all around. This rapid high heat locking in flavor is essential for quick roasting.
3. Roast: Transfer the skillet directly to the preheated 425∘F oven.
4. Check Temperature: Roast for 30–40 minutes total. The cooking time will vary greatly based on the thickness of your roll and your desired doneness. Use a meat thermometer inserted into the center of the meat (avoiding the filling).
5. Achieve Doneness: Remove the roast when the thermometer registers the following temperatures (it will rise 5 degrees while resting):
   • Medium-Rare: 125∘F (52∘C)
   • Medium: 135∘F (57∘C)
   • Medium-Well: 145∘F (63∘C)
6. Rest (The Quick Juiciness Key): Transfer the roast to a cutting board. Tent loosely with foil and let it rest for a full 15 minutes. Do not skip this step! Cutting the tenderloin immediately will allow all the juices to escape, resulting in dry meat.
7. Slice and Serve: After resting, remove the butcher’s twine. Slice the tenderloin into 3/4-inch thick rounds, showing off the festive red and green spiral. Serve immediately.

Pro Tips for the Fastest, Juiciest Tenderloin

To ensure your Quick Christmas Stuffed Beef Tenderloin is perfectly cooked and ready fast, focus on these critical steps.

• Dry the Meat: Before butterflying and searing, pat the outside of the tenderloin completely dry with paper towels. Any moisture on the surface will steam the meat instead of creating that beautiful, quick brown crust.
• Drain the Wet Stuffing: You must squeeze and drain the spinach well. If you are using frozen spinach, you need to thaw it and wring out every drop of water. Excess moisture in the filling will cause the stuffing to weep out of the tenderloin and make the meat soggy.
• The Butcher’s Twine Rule: Tie the tenderloin tightly and evenly. Tying keeps the meat in a uniform cylinder shape, which is essential for even and quick cooking. If the roll is loose or uneven, you’ll have parts that cook faster than others.
• Invest in a Thermometer: Because the tenderloin is an expensive cut and cooks so rapidly, a reliable meat thermometer is essential. Taking the roast out at the right temperature (e.g., 125∘F) and letting it rest is the single most important factor for success.
• Center-Cut Advantage: Choose a center-cut tenderloin. The ends (the head and the tail) are thinner and will cook much faster than the center. Using a center-cut piece results in a more uniform cylinder, guaranteeing quicker, more predictable cooking times.

Serving Suggestions and Creative Variations

The rich, savory beef and creamy, tangy filling pair beautifully with simple, classic holiday sides.

Quick Side Dish Pairings

• Classic Quick Sides: Since the meat takes about 45 minutes, opt for sides that can cook simultaneously. Simple mashed potatoes (made ahead) and Crispy Roasted Brussels Sprouts (roasting alongside the meat at the same temperature) are perfect choices.
• Make-Ahead Sauce: The Stuffed Tenderloin is already packed with flavor, so it doesn’t need a heavy sauce. If you want a quick drizzle, whisk together 1/4 cup of reduced balsamic glaze with 1 tablespoon of finely chopped fresh rosemary and a pinch of salt. This can be made entirely ahead of time.
• The Perfect Salad: Serve with a simple, contrasting side like a pear and walnut salad with a light vinaigrette. The fruit and acid cut through the richness of the beef and cheese.

Creative Stuffing Variations (Still Quick!)

• Sun-Dried Tomato & Feta: Swap the goat cheese for creamy Feta cheese and add a pinch of smoked paprika to the breadcrumbs. Feta offers a similar tangy flavor profile but with a slightly saltier edge.
• Mushroom & Herb Pesto: Substitute the sun-dried tomatoes and spinach with 1/2 cup of prepared mushroom or truffle pesto mixed with the goat cheese. This gives an incredibly deep, umami flavor without any sautéing required.
• Sweet & Savory Cranberry: Mix 1/4 cup of dried cranberries (instead of sun-dried tomatoes) into the goat cheese filling. This provides a traditional, festive flavor that pairs beautifully with the beef and herbs.
• Crusty Finish: Before roasting, roll the outside of the tied tenderloin in a mix of finely chopped rosemary, thyme, and cracked black pepper. This creates an herb crust that enhances the presentation and flavor of the quick stuffed tenderloin.

Frequently Asked Questions

• Can I prepare the stuffed tenderloin ahead of time? Yes! This is highly recommended for holiday stress relief. You can fully assemble and tie the Stuffed Beef Tenderloin up to 24 hours in advance. Place the tied roast on a plate, cover it tightly with plastic wrap, and refrigerate. On the day of the event, simply remove it from the fridge 30 minutes before searing (to take the chill off) and proceed with the sear and roast steps.
• Why do I need to pound the meat? Pounding the meat to a uniform 3/4-inch thickness serves two purposes: (1) It makes the meat easier to roll into a neat cylinder, and (2) it ensures the tenderloin cooks quickly and evenly. If the meat is left in its original, uneven thickness, the thinner parts will overcook while the thicker parts are still raw.
• My stuffing leaked out during roasting—why? The most common reason for stuffing leakage is a loose tie job. You must use butcher’s twine and tie the roast very tightly at 1- to 1.5-inch intervals. If the twine is loose, the pressure from the cooking meat will push the filling out. Another factor is excess moisture from the spinach, so remember to drain it well!
• What if I don’t have butcher’s twine? If you don’t have twine, you can secure the roast with several wooden skewers inserted vertically through the roll. While not as secure as twine, they will help hold the shape. Alternatively, you can secure the edges with toothpicks and wrap the entire roll tightly in prosciutto or bacon slices, using the fat to help hold the shape.
• How do I store and reheat leftovers? Store leftover sliced tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, the best way is to use a 300∘F oven. Place the slices in a single layer in a baking dish with a splash of beef broth, cover tightly with foil, and heat until just warmed through (about 10-15 minutes). This prevents the tender meat from drying out.

This Quick Christmas Stuffed Beef Tenderloin is a holiday game-changer. Enjoy the compliments on your beautiful and delicious main course!

Don’t forget to Pin this recipe for later and share your favorite quick holiday meal prep tips in the comments below!

Michonne Zendaya

Christmas Stuffed Beef Tenderloin

This Christmas stuffed beef tenderloin is an elegant holiday centerpiece. Tender beef is butterflied, filled with a festive spinach, mushroom, and cheese stuffing, then roasted to perfection.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole (2-3 lb) beef tenderloin, trimmed and butterflied
• 2 tbsp olive oil, divided
• 1 cup mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 0.5 cup breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 0.5 cup shredded mozzarella cheese
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp butter
• 1 cup beef broth (for serving sauce)
• 0.5 cup red wine (optional, for sauce)
• 1 kitchen twine (for tying roast)

Equipment

• skillet
• roasting pan
• meat thermometer
• kitchen twine
• mixing bowl
• aluminum foil
• measuring cups and spoons

Method

 

1. Preheat oven to 425°F (220°C). Butterfly the beef tenderloin by slicing lengthwise down the middle, being careful not to cut all the way through. Open flat and pound lightly to even thickness.
2. In a skillet, heat 1 tbsp olive oil and sauté mushrooms and garlic until softened. Add spinach and cook until wilted. Stir in breadcrumbs, Parmesan, and mozzarella. Remove from heat and cool slightly.
3. Spread stuffing evenly over the beef. Roll tightly and secure with kitchen twine.
4. Rub beef with remaining olive oil, salt, pepper, rosemary, and thyme. Place in a roasting pan.
5. Roast for 40–45 minutes, or until internal temperature reaches 135°F (medium-rare). Baste with butter halfway through cooking.
6. Remove from oven and let rest 10 minutes before slicing.
7. Optional: Deglaze pan with red wine and beef broth, simmer until slightly reduced. Serve sauce alongside sliced beef.

Notes

Let the beef rest before slicing to keep it juicy. Tie with kitchen twine to secure the stuffing. Pairs wonderfully with roasted vegetables, mashed potatoes, or a red wine sauce.