Christmas Stuffed Beef Tenderloin Recipe

Introduction

This Christmas Stuffed Beef Tenderloin is a show-stopping centerpiece perfect for holiday gatherings. Filled with a savory garlic and herb stuffing, it combines tender meat and flavorful ingredients for an impressive yet approachable feast.

Ingredients

• 2 cups breadcrumbs (preferably panko)
• 1 large onion, finely chopped (about 1 cup)
• 1 cup unsalted butter, melted and cooled
• 2 tbsp freshly minced garlic
• 1 1/2 cups fresh parsley, finely chopped
• 1 beef tenderloin roast (4–6 lb, center cut preferred)
• 2 tsp salt
• 2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat your oven to 425°F.
2. Step 2: In a large bowl, combine the breadcrumbs, finely chopped onion, minced garlic, melted butter, and parsley. Mix well to create the stuffing.
3. Step 3: Slice the beef tenderloin lengthwise into a pinwheel shape by cutting about an inch deep and gently unrolling the meat as you go until it lies flat on the board.
4. Step 4: Spread the stuffing mixture evenly over the flattened tenderloin. Roll the meat back up tightly and secure it with butcher’s twine. Season the outside generously with salt and freshly ground black pepper.
5. Step 5: Place the stuffed tenderloin on a wire rack inside a roasting pan. Roast for 50–70 minutes until it reaches your preferred doneness: 145°F for medium-rare or 160°F for medium. Remove from the oven when 10 degrees below your target temperature as the roast will continue to cook while resting.
6. Step 6: Let the roast rest for 10 minutes before removing the twine and slicing into thick pinwheels. Serve warm and enjoy!

Tips & Variations

• Use fresh herbs like thyme or rosemary along with parsley for added flavor.
• Wrap the tenderloin in bacon before roasting for a smoky, rich crust.
• Allow the roast to come to room temperature before cooking to ensure even cooking.
• If you don’t have a roasting rack, place the tenderloin on a bed of vegetables to elevate it in the pan.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm gently in a low oven (about 300°F) to maintain tenderness without drying out. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed tenderloin ahead of time?

Yes, you can assemble the stuffed tenderloin a few hours ahead and keep it covered in the refrigerator before roasting. Just bring it back to room temperature before cooking for even roasting.

How do I ensure the beef is cooked to the right doneness?

Use a reliable meat thermometer and remove the roast from the oven when it’s about 10°F below your target temperature as it will continue to cook while resting. This helps achieve perfect doneness without overcooking.

Christmas Stuffed Beef Tenderloin Recipe

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★★★★★

4.9 from 103 reviews

This elegant Christmas Stuffed Beef Tenderloin recipe features a succulent beef tenderloin generously filled with a flavorful breadcrumb stuffing made of panko, onions, garlic, butter, and fresh parsley. Roasted to perfection, this festive dish promises juicy, tender meat accompanied by aromatic savory stuffing, ideal for a holiday centerpiece.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 50-70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Stuffing

• 2 cups breadcrumbs (preferably panko)
• 1 large onion, finely chopped (about 1 cup)
• 1 cup unsalted butter, melted and cooled
• 2 tbsp freshly minced garlic
• 1 1/2 cups fresh parsley, finely chopped

For the Beef Tenderloin

• 1 beef tenderloin roast (4–6 lb, center cut preferred)
• 2 tsp salt
• 2 tsp freshly ground black pepper

Instructions

1. Preheat the Oven: Preheat your oven to 425°F to ensure it reaches optimal roasting temperature before placing the beef inside.
2. Make the Stuffing: In a large bowl, combine the breadcrumbs, finely chopped onion, minced garlic, melted and cooled butter, and fresh parsley. Mix these ingredients thoroughly until well blended to form a flavorful stuffing mixture.
3. Prepare the Tenderloin: Carefully slice the beef tenderloin lengthwise about an inch deep, gently unrolling it as you cut until it lies completely flat like a large rectangle, creating space to spread the stuffing.
4. Stuff and Roll: Evenly spread the breadcrumb stuffing mixture over the flattened beef. Then, tightly roll the meat back into its original shape, securing it firmly with butcher’s twine to hold the stuffing inside. Season the outside evenly with salt and freshly ground black pepper.
5. Roast: Place the stuffed tenderloin on a wire rack within a roasting pan to allow air circulation and even cooking. Roast in the preheated oven for 50–70 minutes, depending on desired doneness: remove from oven at 135°F for medium-rare and 150°F for medium, as it will continue cooking and reach 145°F or 160°F respectively while resting.
6. Rest and Serve: Let the roast rest uncovered for 10 minutes after removing from the oven to allow juices to redistribute. Slice into thick pinwheels and serve warm for a stunning holiday presentation.

Notes

• Use a meat thermometer to monitor internal temperature accurately and avoid overcooking.
• Allow the butter to cool before mixing with other ingredients to prevent soggy stuffing.
• If butcher’s twine is not available, kitchen string or heavy-duty thread can be used to secure the roll.
• For extra flavor, consider adding chopped mushrooms or dried cranberries to the stuffing mixture.
• Letting the meat rest after roasting is crucial for juicy, tender slices.

Keywords: Christmas beef tenderloin, stuffed beef tenderloin, holiday main dish, roasted beef tenderloin, stuffed roast beef, festive dinner recipe, panko breadcrumb stuffing