Stuffed Beef Tenderloin

Few dishes say special occasion quite like a beautifully roasted Stuffed Beef Tenderloin. It’s rich, juicy, and full of flavor — yet surprisingly simple to make at home. With tender beef, a savory filling, and a golden crust, this dish feels like something straight from a fine dining kitchen, but it’s made with love right in yours.

Whether you’re hosting Christmas dinner, an anniversary meal, or just want to treat your family to something extra special, this recipe delivers elegance without stress.

Recipe Info

Ingredients You’ll Need

For the Beef:

• 1 whole beef tenderloin (about 2 ½ to 3 lbs), trimmed and butterflied
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Stuffing:

• 2 tbsp butter
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup baby spinach, chopped
• ½ cup mushrooms, finely diced
• ¼ cup sun-dried tomatoes, chopped
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper to taste

Optional Glaze:

• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce

Step-By-Step Instructions

1. Preheat and Prepare:
   Preheat your oven to 425°F (220°C). Line a roasting pan with foil or parchment for easy cleanup.
2. Butterfly the Beef:
   Place the tenderloin on a clean surface. Using a sharp knife, cut horizontally down the center (without slicing all the way through). Open it up like a book and pound lightly to even out thickness.
3. Make the Filling:
   In a skillet, melt butter over medium heat. Add onion and cook until soft and golden, about 3 minutes. Stir in garlic, spinach, mushrooms, and sun-dried tomatoes. Cook until tender, then remove from heat.
4. Add Flavor:
   Stir in breadcrumbs, Parmesan cheese, thyme, salt, and pepper. The mixture should be moist but not soggy — perfect for spreading.
5. Stuff and Roll:
   Spread the filling evenly over the beef. Roll the tenderloin tightly from the long side, securing with kitchen twine every 2 inches.
6. Sear the Beef:
   Heat olive oil in an oven-safe skillet or roasting pan. Sear the beef on all sides until browned, about 2–3 minutes per side.
7. Roast to Perfection:
   Transfer to the oven and roast for 25–30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Rest and Serve:
   Remove from the oven, tent with foil, and let rest for 10 minutes before slicing. Drizzle with the optional glaze if desired for a glossy finish.

Helpful Notes & Tips

• Don’t skip the rest time: It allows juices to redistribute, keeping your beef tender and flavorful.
• Check doneness with a thermometer: Medium-rare is ideal, but you can adjust to your preference.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven or slice cold for sandwiches!

Recipe Variations

• Mushroom & Brie Stuffed Tenderloin: Swap the Parmesan for creamy Brie and add extra mushrooms for a luxurious twist.
• Mediterranean Style: Use chopped olives, feta, and roasted red peppers in the filling.
• Herb & Spinach Light Version: Skip the breadcrumbs and cheese for a lighter, dairy-free option.

Serving Suggestions

This Stuffed Beef Tenderloin pairs beautifully with:

• Garlic mashed potatoes or creamy risotto
• Roasted green beans or asparagus

Conclusion

This Stuffed Beef Tenderloin is more than just a meal — it’s a celebration. With its elegant presentation, savory filling, and melt-in-your-mouth tenderness, it’s the kind of dish that brings people together around the table. Whether it’s a holiday or a quiet night in, this recipe is sure to impress — and remind you that great food doesn’t need to be complicated.