Christmas Stuffed Beef Tenderloin Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 425°F to ensure it reaches optimal roasting temperature before placing the beef inside.
- 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.
- 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.
- 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.
- 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.
- 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
