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.