Stuffed Beef Tenderloin

If you’re looking for an impressive, flavorful dish to serve at a special dinner, look no further than Stuffed Beef Tenderloin. This luxurious cut of beef is incredibly tender and takes on flavors beautifully. When stuffed with a savory mixture of herbs, cheese, and aromatics, then roasted to perfection, it becomes a restaurant-quality meal that will wow your guests.

The beauty of stuffed beef tenderloin is its versatility—you can tailor the filling to suit different flavor profiles. Whether you prefer a classic garlic and herb stuffing, a rich mushroom and cheese filling, or even a Mediterranean-inspired mix with sun-dried tomatoes and olives, this dish can be customized to fit any occasion.

Despite its gourmet presentation, this stuffed beef tenderloin is easier to prepare than you might think. With a few pro tips on how to butterfly, stuff, and tie the roast securely, you’ll achieve a beautifully even cook with a stunning presentation. Serve it with a rich red wine reduction, creamy mashed potatoes, or roasted vegetables, and you’ll have a dish worthy of any celebration.

Why You’ll Love This Recipe

• Melt-in-your-mouth texture – Beef tenderloin is the most tender cut of beef, making it perfect for special occasions.
• Customizable filling – Whether you love mushrooms, spinach, or even blue cheese, the stuffing possibilities are endless.
• Elegant presentation – The spiral of flavorful filling inside makes it look like a masterpiece when sliced.
• Perfect for holiday dinners or date nights – Impress your guests with minimal effort.
• Great for pairing with sauces and sides – Serve it with a red wine reduction, creamy mashed potatoes, or roasted vegetables.

Preparation Time and Servings

• Prep time: 25 minutes
• Cook time: 35-45 minutes
• Total time: 1 hour 10 minutes
• Yield: 6 servings
• Serving Size: 6-8 oz per person

Nutritional Information (Per Serving)

• Calories: 450
• Carbohydrates: 3g
• Protein: 50g
• Fat: 25g
• Fiber: 1g
• Sugar: 1g

Ingredients

For the Beef Tenderloin

• 2 ½ lb beef tenderloin, trimmed
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter, melted

For the Stuffing (Classic Garlic & Herb)

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 cup baby spinach, chopped
• ½ cup mushrooms, finely chopped
• ½ cup Parmesan cheese, grated
• ¼ cup breadcrumbs (for binding)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• ½ tsp red pepper flakes (optional)

For the Tying and Roasting

• 5-6 butcher’s twine pieces, about 12 inches each
• 1 tbsp Dijon mustard (optional, for extra crust)
• ½ cup beef broth (for basting)

Step-by-Step Instructions

1. Prepare the Beef Tenderloin

• Trim the tenderloin: Remove excess fat and silver skin using a sharp knife.
• Butterfly the meat: Slice the tenderloin lengthwise down the center, but don’t cut all the way through. Open it like a book.
• Flatten gently: Use a meat mallet or rolling pin to even out the thickness to about ½ inch.

2. Make the Stuffing

• Heat olive oil in a skillet over medium heat. Add shallots and garlic, sautéing for 1-2 minutes until fragrant.
• Add mushrooms and cook until softened, about 4 minutes.
• Stir in spinach, cooking until wilted. Remove from heat.
• Mix in Parmesan cheese, breadcrumbs, thyme, and rosemary. Season with red pepper flakes (if using). Let cool slightly.

3. Stuff and Roll the Tenderloin

• Spread the stuffing evenly over the butterflied tenderloin, leaving a ½-inch border around the edges.
• Carefully roll the tenderloin tightly from one long side to the other.
• Secure the roll by tying it with butcher’s twine at 1-inch intervals.

4. Season and Sear the Meat

• Rub the outside of the roast with olive oil, salt, black pepper, garlic powder, and paprika.
• Heat a cast-iron skillet or ovenproof pan over medium-high heat.
• Sear the beef on all sides for 2 minutes per side to develop a crust.

5. Roast the Tenderloin

• Preheat oven to 400°F (200°C).
• Brush the roast with melted butter or Dijon mustard for extra flavor.
• Place in the oven and roast for 35-45 minutes, basting with beef broth halfway through.
• Check for doneness with a meat thermometer:
  • Rare: 120°F
  • Medium-rare: 130-135°F
  • Medium: 140-145°F
  • Well-done: 150°F+

6. Rest and Slice

• Remove from oven, tent with foil, and let rest for 10 minutes before slicing into medallions.

Ingredient Background

Beef Tenderloin

This is the most tender cut of beef, located along the spine. It’s prized for its buttery texture and mild flavor.

Stuffing Ingredients

• Mushrooms add an umami depth, enhancing the beef’s richness.
• Spinach provides a slight earthiness and beautiful color contrast.
• Parmesan cheese gives a salty, nutty flavor that melts beautifully into the stuffing.

Technique Tips

1. Use the Right Cut of Beef

• Choose a center-cut beef tenderloin (also called the chateaubriand). It’s the most even in thickness, making it ideal for stuffing and roasting evenly.
• Trim the silver skin before cooking—this is a tough, connective tissue that doesn’t break down and can make the meat chewy.

2. Butterflying the Tenderloin Correctly

• Place the tenderloin on a cutting board. Use a sharp chef’s knife to slice it lengthwise down the middle, stopping about ½ inch from the bottom.
• Open it like a book and gently pound it with a meat mallet to an even thickness of about ½ inch. This helps ensure even cooking and makes stuffing easier.

3. Don’t Overstuff

• Spread the filling evenly, leaving ½ inch around the edges so it doesn’t spill out while rolling.
• If your stuffing is too moist, squeeze out excess liquid (especially for ingredients like spinach or mushrooms).

4. Secure the Tenderloin Properly

• Roll the tenderloin tightly but not too tight—this prevents the filling from squeezing out.
• Use butcher’s twine at 1-inch intervals along the length of the roast. This keeps it uniform in shape, ensuring even cooking.

5. Searing Before Roasting

• Heat a cast-iron skillet over medium-high heat and sear the tenderloin on all sides for about 2 minutes per side.
• This locks in juices and creates a flavorful crust.

6. Baste for Extra Moisture

• During roasting, baste with melted butter, beef broth, or a garlic herb butter mixture to add richness and keep the tenderloin juicy.

7. Use a Meat Thermometer for Perfect Doneness

• Rare: 120-125°F
• Medium-rare: 130-135°F (recommended for the most tender results)
• Medium: 140-145°F
• Well-done: 150°F+ (not recommended, as tenderloin is best enjoyed medium-rare)

8. Let the Meat Rest Before Slicing

• Rest the tenderloin for 10-15 minutes after roasting. This allows juices to redistribute, preventing them from running out when sliced.

Alternative Presentation Ideas

1. Individual Filet Portions

• Instead of cooking one large roast, slice the tenderloin into 2-inch thick filet mignon medallions and stuff each piece individually.
• Sear and bake at 400°F for 15-20 minutes for a refined, plated presentation.

2. Beef Wellington Style

• Wrap the stuffed tenderloin in puff pastry with a thin layer of Dijon mustard and mushroom duxelles before baking.
• Bake at 425°F for 35-40 minutes for a flaky, golden crust.

3. Grilled Stuffed Tenderloin

• Instead of roasting, cook the stuffed tenderloin on a grill at medium-high heat (375°F) for about 25-30 minutes, turning occasionally for even cooking.

4. Bacon-Wrapped Variation

• Wrap the rolled tenderloin in thinly sliced bacon before roasting for extra flavor and crispiness.

Additional Tips for Success

1. Keep Your Knife Sharp

• A dull knife will tear the tenderloin when butterflying it, making it harder to roll. Use a sharp, long-bladed knife for a clean cut.

2. Make the Filling in Advance

• Preparing the stuffing a few hours ahead allows the flavors to meld and cool before adding to the beef.

3. Avoid Overcooking

• Since beef tenderloin has very little fat, overcooking will dry it out. Always use a thermometer to check doneness.

4. Add a Sauce for Extra Flavor

• Red wine reduction or garlic herb butter pairs beautifully with stuffed beef tenderloin.

Recipe Variations

1. Classic Garlic & Herb Stuffing

• Parmesan cheese, sautéed garlic, rosemary, and spinach for a traditional, savory flavor.

2. Mediterranean-Inspired

• Feta cheese, sun-dried tomatoes, Kalamata olives, and fresh basil for a bright, tangy twist.

3. Mushroom & Blue Cheese

• Sautéed mushrooms, caramelized onions, and crumbled blue cheese create a rich, umami-packed stuffing.

4. Italian-Style

• Mozzarella, roasted red peppers, and pesto add an authentic Italian flair.

Freezing and Storage

Refrigerating Leftovers

• Store cooked tenderloin in an airtight container for up to 4 days.
• Reheat in a low oven (300°F) for 10-15 minutes to maintain moisture.

Freezing Before Cooking

• Roll and tie the stuffed tenderloin, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
• Thaw in the fridge overnight before roasting.

Healthier Twist Ideas

1. Use Leaner Stuffing Ingredients

• Replace cheese with low-fat ricotta or cottage cheese.
• Use whole-wheat breadcrumbs instead of regular breadcrumbs.

2. Opt for a Low-Carb Version

• Skip breadcrumbs and use chopped nuts or ground flaxseed for texture.

3. Serve with Lighter Sides

• Instead of mashed potatoes, pair with roasted cauliflower, steamed asparagus, or a fresh side salad.

Serving Suggestions for Events

1. Holiday Dinner

Pair with:

• Garlic mashed potatoes
• Honey-roasted carrots
• Red wine reduction sauce

2. Romantic Date Night

Pair with:

• Truffle risotto
• Sautéed asparagus
• Cabernet Sauvignon or Pinot Noir

3. Family Gathering or Special Event

Pair with:

• Rosemary roasted potatoes
• Grilled Brussels sprouts
• Homemade chimichurri sauce

Special Equipment

1. Sharp Chef’s Knife

• Essential for butterflying the tenderloin without tearing the meat.

2. Butcher’s Twine

• Helps keep the roast secure and evenly shaped.

3. Meat Thermometer

• Ensures perfect doneness without overcooking.

4. Cast Iron Skillet

• Ideal for searing before roasting, creating a flavorful crust.

Frequently Asked Questions (FAQ)

1. How do I prevent the stuffing from falling out?

• Don’t overfill, and make sure to tie the roast tightly with butcher’s twine.

2. What’s the best way to slice stuffed beef tenderloin?

• Use a sharp carving knife and slice against the grain into 1-inch medallions.

3. Can I make this ahead of time?

• Yes! Stuff and tie the tenderloin a day in advance, then refrigerate until ready to cook.

4. Can I cook it in a slow cooker?

• While possible, roasting in the oven produces a better crust and texture.

Conclusion

Stuffed beef tenderloin is the ultimate gourmet dish for special occasions. With its juicy, tender texture and customizable fillings, it’s a show-stopping centerpiece that never fails to impress. Follow these expert tips, experiment with flavors, and enjoy a restaurant-quality meal right at home!

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