Stuffed Beef Tenderloin Roast

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Turn your next meal into a gourmet meal with this show-stopping Stuffed Beef Tenderloin Roast recipe! Tender, juicy butterflied beef tenderloins is filled with a savory Portobello and mushroom stuffing.

serving of sliced stuffed beef tenderloin on a plate with rainbow carrots.

Why You'll Love This Stuffed Beef Tenderloin Roast

Easy-to-follow instructions and a savory stuffing make this wow-worthy dish surprisingly achievable for home cooks.

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.

Delicious: The tenderloin is stuffed with a flavorful mixture of aromatic vegetables and herbs.
Easy to make: The recipe is easy to make, and can be prepared in advance and cooked later.
Impressive: It's a classic dish that is sure to impress your guests.

Ingredients Overview

This flavorful and hearty stuffing is perfect for a special occasion beef 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.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

ingredients for stuffing beef tenderloin.

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 savory stuffing is sure to impress your guests and elevate your beef tenderloin dish.

tenderizing cut of beef with mushroom stuffing nearby.

Step 1: 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.

Step 2: 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.

Step 3: 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.

stuffing spread over flattened beef roast.

Step 4: 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.

meat stuffed and rolled, tied with string.

Step 5: 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.

vegetables surrounding tied roast ready to cook.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Serve with some fluffy copycat Bob Evans mashed potatoes, and crème brûlée as a finishing touch., such as roasted carrots with gremolata, air fryer asparagus, or garlic rice pilaf. You can also serve the tenderloin with a gravy or sauce.

Substitutions and Variations

Some useful substitutions and variations when making this recipe:

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.

Tips for Success

Helpful tips to help you when making this recipe:

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

Storage Options

Here is how I store leftovers when making this recipe:

Store in the refrigerator for up to 3 days.
To freeze, wrap it tightly in plastic wrap and foil and place it in a freezer bag. Freeze for up to 3 months.
To reheat, 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.

Frequently Asked Questions

What is the best way to cut a pocket into a beef tenderloin?

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.

What kind of gravy or sauce should I serve with stuffed beef tenderloin roast?

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.

How long do I need to cook a stuffed beef tenderloin roast?

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.

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