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.
Servings: 8 slices
Calories: 450kcal
Cost: 45
Equipment
- skillet
- roasting pan
- meat thermometer
- kitchen twine
- mixing bowl
- aluminum foil
- measuring cups and spoons
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)
Instructions
- 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.
- 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.
- Spread stuffing evenly over the beef. Roll tightly and secure with kitchen twine.
- Rub beef with remaining olive oil, salt, pepper, rosemary, and thyme. Place in a roasting pan.
- Roast for 40–45 minutes, or until internal temperature reaches 135°F (medium-rare). Baste with butter halfway through cooking.
- Remove from oven and let rest 10 minutes before slicing.
- 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.