Introduction
Christmas Stuffed Beef Tenderloin is the ultimate show-stopping centerpiece for your holiday dinner. A perfectly cooked, tender, and flavorful beef tenderloin, stuffed with a savory mixture of herbs, garlic, and other complementary ingredients, makes for an unforgettable main dish. Whether you’re celebrating with a large group or preparing a special family meal, this recipe promises to bring warmth and elegance to your holiday table.
Beef tenderloin is already one of the most tender cuts of beef, and when it’s stuffed, it takes on a whole new level of flavor and visual appeal. The stuffed tenderloin is both a feast for the eyes and the palate, providing a rich, juicy, and aromatic experience. Paired with the right sides and sauces, it makes for a meal that everyone will remember long after the holidays are over.
This recipe will guide you through the process of preparing and cooking a perfectly stuffed beef tenderloin, along with helpful tips and variations to make it just the way you like. From selecting the perfect cut of beef to stuffing it with a delightful mixture of ingredients and cooking it to perfection, this Christmas Stuffed Beef Tenderloin is sure to impress.
Why You’ll Love Christmas Stuffed Beef Tenderloin
- An Impressive Holiday Centerpiece: Christmas Stuffed Beef Tenderloin is a luxurious and impressive dish that will have your guests talking. The stuffed center adds a level of sophistication to your dinner, making it feel like a special occasion.
- Tender and Flavorful: Beef tenderloin is renowned for its tenderness, and when combined with the right stuffing, it becomes a juicy and flavorful dish that’s hard to resist. The stuffing adds depth and complexity to the already rich beef.
- Customizable Stuffing: The stuffing can be adapted to suit your personal tastes or dietary preferences. Whether you prefer a traditional breadcrumb stuffing or want to try something more adventurous like mushrooms, spinach, or cheese, this recipe allows you to customize it however you like.
- Perfect for Any Holiday Gathering: Whether you’re hosting Christmas dinner for family and friends or preparing a New Year’s Eve celebration, this dish fits the bill. It’s elegant enough for a formal dinner but still accessible for a more casual gathering.
- Leftovers for Days: The beauty of preparing a stuffed beef tenderloin is that you’ll likely have leftovers, which can be used to make sandwiches, salads, or soups in the days following your meal.
Preparation and Cooking Time
- Total Time: 2 hours 30 minutes
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 45 minutes
- Resting Time: 15 minutes
- Servings: 6-8 servings
- Calories per Serving: Approximately 500-600 calories per serving, depending on the size and stuffing ingredients.
Nutrition Facts (Per Serving)
- Calories: 500-600 kcal
- Fat: 35g
- Carbohydrates: 5-8g
- Protein: 50g
- Fiber: 2g
- Sugar: 2g
Ingredients
For the Beef Tenderloin:
- 1 (4-5 lb) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon garlic powder
- 1 tablespoon Dijon mustard (optional, for searing)
For Stuffing:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (shiitake, button, or cremini work well)
- 1/2 cup fresh spinach, chopped (optional for added color and flavor)
- 1 cup fresh breadcrumbs (preferably from a baguette or country loaf)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Optional Pan Sauce:
- 1/2 cup red wine (optional)
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon flour (optional, for thickening)
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Beef Tenderloin
The first step in creating a perfect Christmas Stuffed Beef Tenderloin is preparing the meat. Start by trimming the beef tenderloin of any silver skin or excess fat. Silver skin is a thin, silvery membrane found on the surface of the meat that does not render down during cooking, so it’s essential to remove it for better texture and flavor. Use a sharp knife to carefully peel it off.
Once the beef is trimmed, lay it on a clean surface. Use a sharp knife to make a long slit down the center of the tenderloin, creating a pocket for the stuffing. Be sure not to cut all the way through—leave about 1/2-inch of meat on both ends. This will ensure the stuffing stays inside the roast during cooking.
Rub the beef with olive oil, then season it generously with salt, black pepper, garlic powder, rosemary, and thyme. These simple seasonings will enhance the natural flavors of the beef without overpowering it. If you want an extra layer of flavor, you can smear Dijon mustard over the outside of the beef before seasoning it.
2. Make the Stuffing
Now it’s time to make the stuffing. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onions are softened and translucent, about 3-4 minutes.
Next, add the chopped mushrooms and cook for another 5-7 minutes, allowing the mushrooms to release their moisture and brown slightly. If you’re adding spinach, stir it in at this point and cook for an additional 1-2 minutes until wilted.
Remove the skillet from heat and add the breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper. Stir everything together until well combined. The breadcrumbs will help absorb any extra moisture from the vegetables and provide structure to the stuffing.
If the stuffing feels too dry, you can add a splash of beef broth or a bit more olive oil to moisten it. The stuffing should be moist but not soggy.
3. Stuff the Beef Tenderloin
Once the stuffing is prepared, it’s time to stuff the beef. Carefully spoon the stuffing mixture into the pocket you created in the tenderloin. Use your hands or a spoon to gently press the stuffing down to pack it in, but be careful not to overstuff the pocket. You want to ensure that the stuffing stays in place without spilling out during cooking.
Once the tenderloin is stuffed, use kitchen twine to tie the roast at 1-2 inch intervals to hold the stuffing in place. Tie the ends of the roast as well, ensuring everything is tightly secured. This step will help the beef cook evenly and ensure that the stuffing stays inside.
4. Sear the Beef
Before roasting, searing the beef in a hot pan will help develop a rich, flavorful crust. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, carefully add the stuffed beef tenderloin to the pan. Sear each side for 2-3 minutes, turning it to ensure all sides are evenly browned. If desired, you can also smear Dijon mustard over the outside of the beef before searing it for extra flavor.
5. Roast the Stuffed Beef Tenderloin
After searing, transfer the skillet with the beef to a preheated oven at 400°F (200°C). Roast the beef for about 25-30 minutes for medium-rare, or until a meat thermometer inserted into the center of the tenderloin reads 125-130°F (52-54°C). If you prefer a different level of doneness, adjust the cooking time accordingly:
- Medium: 135°F (57°C)
- Medium-Well: 145°F (63°C)
Once the beef reaches your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes before slicing. Resting the meat allows the juices to redistribute, ensuring a tender and juicy roast.
6. Make the Pan Sauce (Optional)
While the beef is resting, you can prepare a simple pan sauce. Start by placing the skillet with the pan drippings on the stovetop over medium heat. Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the beef broth and bring the mixture to a simmer. Allow it to cook for about 5-7 minutes, reducing slightly. If you prefer a thicker sauce, whisk in the flour and cook for another 2-3 minutes until the sauce thickens to your liking. Finish with a tablespoon of butter to give the sauce a rich, velvety texture. Taste and adjust seasoning with salt and pepper as needed.
7. Slice and Serve
Once the beef has rested, carefully slice it into 1-inch thick slices. Arrange the slices on a serving platter and drizzle with the pan sauce. Garnish with extra fresh parsley or rosemary for a festive touch.
Serve the Christmas Stuffed Beef Tenderloin with your favorite holiday sides, such as mashed potatoes, roasted vegetables, or a fresh salad. This elegant and flavorful dish will undoubtedly be the star of your holiday meal.
Tips for Perfect Christmas Stuffed Beef Tenderloin
- Choose the Right Beef Tenderloin: For the best results, buy a high-quality beef tenderloin from a reputable butcher or grocery store. If you can, request that the butcher trim and tie the roast for you.
- Use Fresh Herbs: Fresh herbs like rosemary and thyme add a fragrant, savory flavor to the beef and stuffing. Dried herbs can be used if necessary, but fresh herbs give the dish a more vibrant taste.
- Make-Ahead Option: You can prepare the stuffing in advance and refrigerate it for up to a day before using it. You can also stuff the beef tenderloin and tie it up a day ahead. Just make sure to bring it to room temperature before searing and roasting.
- Use a Meat Thermometer: To ensure your beef is cooked to your desired level of doneness, use a meat thermometer. This helps prevent overcooking and guarantees a perfect roast every time.
- Don’t Skip the Resting Time: Let the beef rest after roasting. This step is crucial for maintaining the tenderness and juiciness of the meat.
Variations of Christmas Stuffed Beef Tenderloin
- Stuffing with Bacon: For an extra layer of flavor, you can add crispy bacon to the stuffing mixture. The smoky, salty bacon pairs wonderfully with the richness of the beef.
- Stuffing with Cheese: Adding cheese to the stuffing can give it a creamy, savory flavor. Try using blue cheese, goat cheese, or a sharp cheddar for a different twist.
- Stuffing with Cranberries: For a festive touch, add dried cranberries or fresh pomegranate seeds to the stuffing for a hint of sweetness that complements the savory beef.
Storage and Leftovers
Christmas Stuffed Beef Tenderloin can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or foil to keep it fresh. To reheat, gently warm the beef in a covered pan in the oven at 300°F (150°C) until heated through. Leftover beef tenderloin can be sliced and added to sandwiches, salads, or pasta dishes for easy meals after the holidays.
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Christmas Stuffed Beef Tenderloin Recipe
- Total Time: 2 hours 30 minutes
Description
This elegant Christmas Stuffed Beef Tenderloin is filled with a savory blend of mushrooms, spinach, and herbs, creating a rich and flavorful filling. Roasted to perfection, this tenderloin makes a stunning holiday main dish that’s sure to impress your guests.
Ingredients
For the Beef Tenderloin:
- 1 (4-5 lb) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon garlic powder
- 1 tablespoon Dijon mustard (optional, for searing)
For the Stuffing:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (shiitake, button, or cremini work well)
- 1/2 cup fresh spinach, chopped (optional for added color and flavor)
- 1 cup fresh breadcrumbs (preferably from a baguette or country loaf)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Optional Pan Sauce:
- 1/2 cup red wine (optional)
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon flour (optional, for thickening)
- Salt and pepper, to taste
Instructions
1. Prepare the Beef Tenderloin
The first step in creating a perfect Christmas Stuffed Beef Tenderloin is preparing the meat. Start by trimming the beef tenderloin of any silver skin or excess fat. Silver skin is a thin, silvery membrane found on the surface of the meat that does not render down during cooking, so it’s essential to remove it for better texture and flavor. Use a sharp knife to carefully peel it off.
Once the beef is trimmed, lay it on a clean surface. Use a sharp knife to make a long slit down the center of the tenderloin, creating a pocket for the stuffing. Be sure not to cut all the way through—leave about 1/2-inch of meat on both ends. This will ensure the stuffing stays inside the roast during cooking.
Rub the beef with olive oil, then season it generously with salt, black pepper, garlic powder, rosemary, and thyme. These simple seasonings will enhance the natural flavors of the beef without overpowering it. If you want an extra layer of flavor, you can smear Dijon mustard over the outside of the beef before seasoning it.
2. Make the Stuffing
Now it’s time to make the stuffing. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onions are softened and translucent, about 3-4 minutes.
Next, add the chopped mushrooms and cook for another 5-7 minutes, allowing the mushrooms to release their moisture and brown slightly. If you’re adding spinach, stir it in at this point and cook for an additional 1-2 minutes until wilted.
Remove the skillet from heat and add the breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper. Stir everything together until well combined. The breadcrumbs will help absorb any extra moisture from the vegetables and provide structure to the stuffing.
If the stuffing feels too dry, you can add a splash of beef broth or a bit more olive oil to moisten it. The stuffing should be moist but not soggy.
3. Stuff the Beef Tenderloin
Once the stuffing is prepared, it’s time to stuff the beef. Carefully spoon the stuffing mixture into the pocket you created in the tenderloin. Use your hands or a spoon to gently press the stuffing down to pack it in, but be careful not to overstuff the pocket. You want to ensure that the stuffing stays in place without spilling out during cooking.
Once the tenderloin is stuffed, use kitchen twine to tie the roast at 1-2 inch intervals to hold the stuffing in place. Tie the ends of the roast as well, ensuring everything is tightly secured. This step will help the beef cook evenly and ensure that the stuffing stays inside.
4. Sear the Beef
Before roasting, searing the beef in a hot pan will help develop a rich, flavorful crust. Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, carefully add the stuffed beef tenderloin to the pan. Sear each side for 2-3 minutes, turning it to ensure all sides are evenly browned. If desired, you can also smear Dijon mustard over the outside of the beef before searing it for extra flavor.
5. Roast the Stuffed Beef Tenderloin
After searing, transfer the skillet with the beef to a preheated oven at 400°F (200°C). Roast the beef for about 25-30 minutes for medium-rare, or until a meat thermometer inserted into the center of the tenderloin reads 125-130°F (52-54°C). If you prefer a different level of doneness, adjust the cooking time accordingly:
- Medium: 135°F (57°C)
- Medium-Well: 145°F (63°C)
Once the beef reaches your desired level of doneness, remove it from the oven and let it rest for 10-15 minutes before slicing. Resting the meat allows the juices to redistribute, ensuring a tender and juicy roast.
6. Make the Pan Sauce (Optional)
While the beef is resting, you can prepare a simple pan sauce. Start by placing the skillet with the pan drippings on the stovetop over medium heat. Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the beef broth and bring the mixture to a simmer. Allow it to cook for about 5-7 minutes, reducing slightly. If you prefer a thicker sauce, whisk in the flour and cook for another 2-3 minutes until the sauce thickens to your liking. Finish with a tablespoon of butter to give the sauce a rich, velvety texture. Taste and adjust seasoning with salt and pepper as needed.
7. Slice and Serve
Once the beef has rested, carefully slice it into 1-inch thick slices. Arrange the slices on a serving platter and drizzle with the pan sauce. Garnish with extra fresh parsley or rosemary for a festive touch.
Serve the Christmas Stuffed Beef Tenderloin with your favorite holiday sides, such as mashed potatoes, roasted vegetables, or a fresh salad. This elegant and flavorful dish will undoubtedly be the star of your holiday meal.
- Prep Time: 30 minutes
- Resting Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 35g
- Carbohydrates: 5-8g
- Protein: 50g
Conclusion
Christmas Stuffed Beef Tenderloin is the perfect dish to celebrate the holiday season. With its tender, juicy beef, flavorful stuffing, and rich pan sauce, it’s a meal that will impress your guests and make your holiday dinner extra special. Follow this recipe, customize the stuffing to your taste, and enjoy a festive and elegant meal that will become a holiday tradition.
