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–+ servings
image of a close up shot from above of fresh beef tenderloin spinach mushrooms garlic onions parmesan cheese butter salt pepper horseradish rosemary thyme breadcrumbs gorgonzola walnuts cremini mushrooms goat cheese dried herbs laid out on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Christmas Stuffed Beef Tenderloin

This deeply personal holiday centerpiece combines moist beef tenderloin stuffed with a savory mixture of spinach, mushrooms, Parmesan, and garlic, delivering impressive presentation and foolproof flavor for any gathering.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3–4 pound whole beef tenderloin center cut, trimmed
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp dried rosemary crushed
For the Spinach and Mushroom Stuffing
  • 1 tbsp butter
  • 1 small yellow onion finely minced
  • 8 oz cremini or button mushrooms finely chopped
  • 4 cloves garlic minced
  • 5 oz baby spinach roughly chopped
  • 3/4 cup ricotta cheese or cream cheese softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted breadcrumbs Panko recommended, optional
  • 1/4 tsp nutmeg optional, adds warmth

Equipment

  • Large skillet,
  • cutting board,
  • Sharp, thin slicing knife
  • Kitchen Twine
  • Oven rack
  • Baking sheet
  • Meat thermometer
  • Aluminum foil

Method
 

The Flavor Foundation: Preparing the Stuffing
  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced onions and sauté until translucent, about 5 minutes.
  2. Add the finely chopped mushrooms. Cook until their liquid has evaporated and they begin to brown, about 5-7 minutes.
  3. Stir in the minced garlic, cooking for only one minute until fragrant. Do not burn the garlic.
  4. Add the baby spinach. Cook until it wilts down completely, about 2-3 minutes. Once cooled slightly, squeeze out any excess liquid from the mixture.
  5. Transfer the vegetable mixture to a bowl. Mix in the ricotta cheese, Parmesan cheese, breadcrumbs (if using), and nutmeg. Season generously with salt and pepper.
The Butterfly Technique: Preparing the Beef
  1. Place the trimmed beef tenderloin on a cutting board. Slice lengthwise down the center, stopping about three-quarters of the way through.
  2. Open the beef like a book. If needed, slice each side again to make a flat sheet about 3/4-inch thick.
  3. Season the inside surface with salt and pepper. Spread the stuffing evenly over the surface, leaving a one-inch border.
  4. Roll the beef up tightly. Tie firmly with kitchen twine at 1.5-inch intervals. Rub the outside with melted butter, salt, pepper, and rosemary.
The Perfect Roast: Cooking and Resting
  1. Preheat oven to 400°F (200°C). Place the tied tenderloin on a rack over a baking sheet.
  2. Roast for 35-45 minutes. Remove at 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
  3. Remove from oven, tent with foil, and rest for 15 minutes.
  4. Remove twine and slice into rounds. Serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 40gFat: 25g

Notes

Make ahead by assembling up to 24 hours in advance. Chill in fridge, then cook as directed. For variations, add horseradish to stuffing or substitute Parmesan with gorgonzola. Store leftovers in fridge up to 3 days; reheat in oven at 300°F for 10-12 minutes covered with foil.
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