Stuffed beef tenderloin a classic beef recipe that's perfect for any special occasion. It's a lean and flavorful cut of beef that's stuffed with mushrooms, spinach, cheese, and herbs, then roasted to perfection. You'll have an elegant roast that's sure to impress your guests.
Why You'll Love This Beef Tenderloin Recipe
This stuffed beef tenderloin recipe is sure to impress your guests, no matter the occasion! It's easy to make, yet elegant enough for a special meal. The tenderloin is stuffed with a savory mixture of mushrooms, spinach, and Parmesan cheese. It's then tied up and roasted with vegetables and fresh herbs.
Stuffed beef tenderloin is perfect for special occasions, such as birthdays, anniversaries, and romantic meals for two.
- Delicious: The tenderloin is stuffed with a flavorful mixture of aromatic vegetables and herbs.
- Easy to make: The recipe is easy to follow, and the dish can be prepared in advance and cooked later.
- Impressive: Stuffed beef tenderloin is a classic dish that is sure to impress your guests.
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Stuffed Tenderloin Ingredients
This flavorful and hearty stuffing is perfect for a special occasion beef tenderloin roast. The spinach and leek adds a touch of freshness, the Portobello mushrooms provide a rich and earthy flavor, and the Parmesan cheese adds a nutty and salty finish.
- Olive oil
- Leek - Sliced thinly.
- Baby Portobello mushrooms - Sliced thinly.
- Garlic - Minced.
- Salt
- Black pepper
- Baby spinach
- Thyme - Fresh leaves and sprigs.
- Rosemary - Fresh, chopped.
- Parsley - Fresh, chopped.
- Parmesan cheese - Grated.
- Beef Tenderloin - Butterflied.
- Onion - Sliced thinly.
- Carrots - Cut into 2" chunks.
- Beef Broth
- Butter
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Stuffed Beef Tenderloin Roast
For a bold and flavorful stuffing, combine sauteed leeks, garlic, and chopped Portobello mushrooms with wilted spinach and grated Parmesan cheese. This stuffing is sure to impress your guests and elevate your beef tenderloin dish.
Saute The Stuffing And Pound The Tenderloin
- Preheat the oven to 400℉, and make sure the oven rack is in the center.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced leeks, mushrooms, and garlic and season with salt and pepper. Saute until the moisture from the mushrooms evaporates, about 8 minutes.
- Add the spinach and the chopped fresh herbs. Continue cooking until the moisture from the spinach is wilted, about 2 minutes. Set aside while you prepare the beef tenderloin.
- Placed the butterflied beef tenderloin between two sheets of plastic wrap and gently pound with the mallet to a ½ inch thickness. Brush the surface with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Spread The Stuffing On The Tenderloin
- Stir the Parmesan cheese into the cooled vegetable mixture and spread evenly over the pounded beef tenderloin, leaving a ½ inch border along the sides.
Roll Up And Tie The Roast
- Carefully roll up the tenderloin like a jelly roll and secure with the butcher twine. Season the rolled up meat with salt and pepper and place in the center of the roasting pan on top of the sliced onions.
Roast With Vegetables
- Tuck the carrot chunks around the beef tenderloin in the roasting pan and pour the beef broth around the roast. Place in the oven to roast until an instant read thermometer reads 125 ℉- 130 ℉ for medium rare, or approximately 35 - 40 minutes.
- Transfer the beef roast to a platter and cover loosely with aluminum foil to keep warm for about 10 - 15 minutes, keeping the vegetable warm in the turned off oven.
- To make the gravy, transfer the pan juices to a sauce pan and reduce over medium high heat. Add the butter and stir to emulsify and thicken the sauce.
- After letting the roast rest, carve the stuffed tenderloin and transfer the vegetables around the beef on the serving platter. Serve with the thickened pan juices.
Serving Suggestions
Stuffed beef tenderloin is a popular recipe all year round, but it is especially popular during the holiday season. The dish is perfect for Christmas, New Year's Eve, and other special occasions.
You can also serve this elegant stuffed roast with a variety of side dishes, such as roasted vegetables, mashed potatoes, or rice. You can also serve the tenderloin with a gravy or sauce.
- Duchess Potatoes
- Roasted Rainbow Carrots
- Baked Brie with Cranberries
- Boozy Eggnog With Baileys
- Blueberry Kale Crunch Salad
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions and Variations
Here are a few delicious variations when making Stuffed Beef Tenderloin.
- You can substitute any type of mushroom for the Portobello mushrooms in this recipe.
- You can also add other vegetables to the stuffing, such as artichoke hearts, or sun-dried tomatoes, and shallots.
- For a more flavorful stuffing, add a splash of white wine to the mushroom mixture.
- For extra fancy, wrap the beef tenderloin in bacon, prosciutto, ham, or puff pastry.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this stuffed beef roast.
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Storage and Reheating
- Stuffed beef tenderloin can be stored in the refrigerator for up to 3 days.
- To freeze stuffed beef tenderloin, wrap it tightly in plastic wrap and foil and place it in a freezer bag. Freeze for up to 3 months.
- To reheat stuffed beef tenderloin, thaw it overnight in the refrigerator. Then, place the tenderloin in a roasting pan and bake at 350 degrees F for 20-25 minutes, or until it reaches an internal temperature of 135 degrees F for medium-rare.
Tips for Success
Here are a few tips for making the best stuffed beef tenderloin.
- To make sure that the tenderloin cooks evenly, pound it to an even thickness.
- To prevent the beef tenderloin from drying out, do not overcook it.
- Use a meat thermometer to ensure that the internal temperature reaches 135 degrees F for medium-rare or 145 degrees F for medium.
- Let the beef tenderloin rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy dish
Frequently Asked Questions
The best way to cut a pocket into a beef tenderloin is to use a sharp knife and to make a deep slit along the length of the tenderloin, but do not cut all the way through. You want to create a pocket that is deep enough to hold the stuffing, but not so deep that the tenderloin falls apart.
A simple pan gravy is a great way to serve with stuffed beef tenderloin roast. To make a pan gravy, simply whisk together some beef broth, flour, and red wine in the roasting pan after removing the roast. Bring to a simmer and cook until thickened. You can also add some herbs and spices to the gravy, such as rosemary, thyme, and sage.
The cooking time for a stuffed beef tenderloin roast will vary depending on the size of the roast and the desired doneness. A good rule of thumb is to cook the beef tenderloin for 10-12 minutes per pound for medium-rare doneness.
More Delish Ideas
📖 Recipe
Stuffed Beef Tenderloin
Ingredients
- 3 tablespoon Olive oil
- 1 large Leek Sliced thinly
- 12 oz Baby Portobello mushrooms Sliced thinly
- 2 cloves Garlic Minced
- Salt To taste
- Black pepper To taste
- 2 cup Baby spinach
- 2 teaspoon Thyme Fresh leaves and sprigs
- 2 teaspoon Rosemary Fresh chopped
- 2 tablespoon Parsley Fresh chopped
- ¼ cup Parmesan cheese Grated
- 1½ lb Beef Tenderloin Butterflied
- 1 large Onion Sliced thinly
- 6 large Carrots Peeled and cut into 2" chunks
- 1 cup Beef Broth
- 2 tablespoon Butter
Instructions
- Preheat the oven to 400℉, and make sure the oven rack is in the center.
Prepare The Mushroom Stuffing
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced leeks, mushrooms, and garlic and season with salt and pepper. Saute until the moisture from the mushrooms evaporates, about 8 minutes.3 tablespoon Olive oil, 1 large Leek, 12 oz Baby Portobello mushrooms, Salt, Black pepper, 2 cloves Garlic
- Add the spinach and the chopped fresh herbs. Continue cooking until the moisture from the spinach is wilted, about 2 minutes. Set aside while you prepare the beef tenderloin.2 cup Baby spinach, 2 teaspoon Thyme, 2 teaspoon Rosemary, 2 tablespoon Parsley
Stuff The Beef Tenderloin
- Placed the butterflied beef tenderloin between two sheets of plastic wrap and gently pound with the mallet to a ½ inch thickness. Brush the surface with the remaining 1 tablespoon of olive oil and season with salt and pepper.1½ lb Beef Tenderloin
- Stir the Parmesan cheese into the cooled vegetable mixture and spread evenly over the pounded beef tenderloin, leaving a ½ inch border along the sides.¼ cup Parmesan cheese
- Carefully roll up the tenderloin like a jelly roll and secure with the butcher twine. Season the rolled up meat with salt and pepper and place in the center of the roasting pan on top of the sliced onions.1 large Onion
- Tuck the carrot chunks around the beef tenderloin in the roasting pan and pour the beef broth around the roast. Place in the oven to roast until an instant read thermometer reads 125 ℉- 130 ℉ for medium rare, or approximately 35 - 40 minutes.6 large Carrots, 1 cup Beef Broth
- Transfer the beef roast to a platter and cover loosely with aluminum foil to keep warm for about 10 - 15 minutes, keeping the vegetable warm in the turned off oven.
Make The Pan Juices
- To make the gravy, transfer the pan juices to a sauce pan and reduce over medium high heat. Add the butter and stir to emulsify and thicken the sauce.2 tablespoon Butter
- After letting the roast rest, carve the stuffed tenderloin and transfer the vegetables around the beef on the serving platter. Serve with the thickened pan juices.
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