Stuffed Beef Tenderloin Recipe: A Show-Stopping Holiday Main Course
Melt-in-your-mouth filling brings rich flavor and celebratory flair to any roast.
Beef tenderloin is the crown jewel of holiday roasts—tender, luxurious, and guaranteed to impress. But when you take that prized cut and stuff it with a savory blend of spinach, mushrooms, Parmesan, and herbs, then roast it to perfection and serve it with a glossy pan sauce, you elevate it to true centerpiece status. This recipe is designed for special occasions, offering both flavor and presentation that will have your guests asking for seconds (and the recipe).
Ingredients
Before you begin, gather all your ingredients. This recipe is divided into two main parts: the stuffed tenderloin and the pan sauce.
For the Stuffed Tenderloin
- 8 Tbsp. (1 stick) salted butter, at room temperature
- 8 oz. cremini mushrooms, chopped
- 2 garlic cloves, finely chopped
- 1 shallot, chopped
- 1/4 tsp. crushed red pepper flakes
- 2 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 (5-oz.) package baby spinach, coarsely chopped
- 1/2 tsp. grated lemon zest plus 2 tsp. lemon juice
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese (about 1 oz.)
- 2 tsp. fresh rosemary, finely chopped
- 1 (4- to 5-lb.) whole center-cut beef tenderloin
For the Pan Sauce
- 2 cups beef broth
- 1 cup dry red wine (such as a red blend or Pinot Noir)
- 1 shallot, chopped
- 4 Tbsp. (1/2 stick) salted butter, cold and cubed
Step-by-Step Preparation
Prepping the Tenderloin
Begin by preheating your oven to 425°F. Place a roasting rack in a roasting pan. Remove the tenderloin from the refrigerator about 30 minutes before you plan to stuff it, allowing it to come to room temperature for more even cooking.
Making the Spinach and Mushroom Stuffing
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped mushrooms, garlic, shallot, crushed red pepper flakes, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cook, stirring occasionally, until the mushrooms begin to turn golden, about 5 to 7 minutes. Add the spinach in handfuls, cooking until wilted, which takes about 1 to 2 minutes. Remove the skillet from the heat and stir in the lemon zest and juice. Let the mixture cool for 10 minutes, then fold in the breadcrumbs and Parmesan cheese.
Herb Butter and Prep Work
In a separate bowl, mash the fresh rosemary into the remaining 6 tablespoons of butter; this will be used to coat the roast. Using a sharp knife, carefully trim the silvery membrane and any excess fat from the top of the tenderloin. Cut a lengthwise slit down the tenderloin, being careful not to cut all the way through—leave at least ¾ inch of meat uncut so the roast opens like a book. Pat the meat dry with paper towels and season both sides with the remaining salt and pepper.
Stuffing, Rolling, and Tying
Leaving a 1-inch border on all sides, spread the cooled spinach-mushroom filling onto the cut side of the beef. Starting from one long side, tightly roll the tenderloin, tucking in the filling as you go. Use kitchen twine to tie the rolled tenderloin at intervals of about 2 inches down its length to keep it securely closed.
Roasting to Perfection
Rub the outside of the stuffed tenderloin all over with the rosemary butter and sprinkle with the remaining teaspoon of pepper. Place the roast on the prepared rack and bake, uncovered, until it is deeply golden and an instant-read thermometer inserted into the center registers 120°F to 125°F for rare (about 45 to 50 minutes).
Preparing the Pan Sauce
While the roast cooks, make the pan sauce. In a medium skillet, combine the beef broth and red wine over medium heat. Bring to a boil and let the liquid reduce by about half, which should take 8 to 10 minutes, until you have about 1¾ cups left.
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Resting, Slicing, and Serving
Once the roast is done, transfer it to a cutting board and tent it with foil. Let it rest for about 10 minutes to allow the juices to redistribute. Meanwhile, remove the rack from the roasting pan and drain all but 1 tablespoon of the drippings. Place the roasting pan over medium heat, add the chopped shallot, and cook, stirring, until softened and lightly golden (about 1 minute). Whisk in the reduced beef broth mixture, scraping up any browned bits from the pan. Bring to a gentle boil, then reduce the heat to low and whisk in the cold butter, a few cubes at a time, until the sauce is glossy. Strain through a fine mesh strainer into a gravy boat or serving bowl.
Carefully remove the twine from the roast and slice into 1-inch thick medallions. Serve immediately with the pan sauce on the side.
Cooking Tips and Variations
Choosing the Right Cut
Select a whole center-cut beef tenderloin for best results. The center-cut is the most uniform in thickness, ensuring even cooking and easier stuffing. Ask your butcher for a recommendation if you’re unsure.
Doneness Guide
| Desired Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120–125 |
| Medium Rare | 130–135 |
| Medium | 140–145 |
Herb and Cheese Variations
Feel free to experiment with different herbs or cheeses. Thyme or sage can substitute for rosemary, and Asiago or Pecorino Romano can replace Parmesan for a different flavor profile.
Wine Pairing
A dry red wine, such as Cabernet Sauvignon or Pinot Noir, pairs beautifully with this dish, both as an ingredient in the sauce and as a beverage served alongside.
Presentation and Serving Suggestions
- Slice the tenderloin into medallions at the table for dramatic effect.
- Serve with roasted potatoes, seasonal vegetables, or a crisp green salad.
- Garnish with fresh herbs or a sprinkle of Parmesan for an extra touch.
Frequently Asked Questions (FAQs)
Can I prepare the stuffing ahead of time?
Yes, the spinach and mushroom stuffing can be made up to a day in advance and refrigerated. Bring it to room temperature before stuffing the tenderloin for easier handling.
How do I know when the tenderloin is done?
Use an instant-read meat thermometer inserted into the thickest part of the roast for the most accurate results. Remove the roast from the oven when it reaches 120–125°F for rare, as it will continue to cook as it rests.
What if I don’t have kitchen twine?
If you don’t have kitchen twine, you can use unflavored dental floss in a pinch, or carefully secure the roast with silicone bands made for cooking.
Can I use frozen spinach?
Fresh spinach is preferred for texture and flavor, but thawed and well-drained frozen spinach can be substituted if needed. Be sure to squeeze out as much moisture as possible.
How should leftovers be stored?
Leftover stuffed tenderloin should be wrapped tightly and refrigerated for up to 3 days. Slice and serve cold with salads or sandwiches, or gently reheat in a low oven.
Why This Recipe Works
This recipe stands out for its combination of techniques: a rich, flavorful stuffing, a perfectly roasted cut of beef, and a glossy, wine-infused pan sauce. The tenderloin’s mild flavor pairs beautifully with the earthy mushrooms, bright spinach, and savory Parmesan, while the pan sauce ties everything together with a luxurious finish. It’s a dish that feels special, tastes incredible, and is sure to become a holiday tradition.
Final Thoughts
Stuffed beef tenderloin is a showstopper, ideal for holiday dinners, anniversary celebrations, or any occasion that calls for something extraordinary. With careful preparation and attention to detail, you can create a memorable meal that will earn rave reviews from family and friends. This recipe is a celebration of flavor, texture, and presentation—worth every minute spent in the kitchen.
References
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