This Christmas Stuffed Beef Tenderloin is a holiday showstopper! It’s a juicy beef roll filled with delicious flavors like herbs, veggies, and maybe even some cheese. Yum!
When I make this, I can’t help but feel festive. It’s great for impressing guests, and the tender meat just melts in your mouth. Perfect to share with family around the table!
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and flavorful, perfect for special occasions. If you need a substitute, consider filet mignon or sirloin, but adjust cooking time as they may cook differently.
Spinach: Fresh spinach is ideal, but you can also use frozen spinach. Just make sure to thaw and drain the excess moisture well so the stuffing doesn’t become watery.
Cream Cheese & Feta Cheese: For a lighter option, use Greek yogurt in place of cream cheese. If you don’t have feta, crumbled goat cheese can work too, giving a different yet tasty flavor.
Sun-Dried Tomatoes: These add a lovely burst of flavor. If you don’t have them, consider using chopped roasted red peppers or olives for a different twist.
Fresh Herbs: Fresh rosemary and thyme elevate the dish’s flavor. If you’re out of fresh herbs, use 1/3 of the amount in dried herbs instead. Dried herbs often have a stronger flavor.
How Do I Properly Stuff a Beef Tenderloin?
Stuffing a beef tenderloin might seem tricky, but it’s all about making a nice pocket to hold that delicious filling. Here’s how to do it:
- Use a sharp knife to make a lengthwise incision down the center of the tenderloin. Be careful not to cut all the way through; you need the bottom intact to hold the stuffing.
- Once you have the pocket, fill it with your stuffing mixture. Use a spoon to pack the filling well, spreading it to ensure it’s even.
- When you’re done, tie the tenderloin with kitchen twine at regular intervals. This keeps the stuffing from leaking out during cooking.
Taking your time on this step will ensure an even cook and flavorful slices. Happy cooking!
How to Make Christmas Stuffed Beef Tenderloin
Ingredients You’ll Need:
For the Stuffing:
- 1 cup spinach, chopped (fresh or frozen)
- 1 cup cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary, chopped (plus more for garnish)
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
For the Beef Tenderloin:
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
For the Sauce (optional):
- 1/2 cup beef broth
- 1/4 cup balsamic vinegar
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and roughly 30-35 minutes for cooking. In total, you’re looking at about 50 minutes to have a beautiful, stuffed beef tenderloin ready for your holiday table!
Step-by-Step Instructions:
1. Preheat and Prepare the Stuffing:
Start by preheating your oven to 400°F (200°C). While the oven heats, grab a mixing bowl and combine the chopped spinach, softened cream cheese, crumbled feta, chopped sun-dried tomatoes, garlic powder, onion powder, chopped rosemary, chopped thyme, and a pinch of salt and pepper. Mix everything together until it forms a well-combined stuffing.
2. Prepare the Beef Tenderloin:
Next, take your beef tenderloin and lay it out flat on a cutting board. Using a sharp knife, make a long cut down the center of the tenderloin, but don’t cut through completely—this creates a pocket for your delicious stuffing. Now, carefully spoon the stuffing into the tenderloin, spreading it evenly throughout the pocket.
3. Secure the Stuffing:
Once you’ve stuffed the tenderloin, grab some kitchen twine and tie it at regular intervals to hold the stuffing in place. This will help the beef keep its shape while cooking.
4. Season and Sear the Meat:
Rub the outside of the beef tenderloin with olive oil and season generously with salt and pepper. Then, heat a large oven-safe skillet over medium-high heat. Once hot, sear the stuffed tenderloin on all sides until it’s nicely browned—about 3-4 minutes per side should do the trick.
5. Roast in the Oven:
After searing, transfer the skillet with the beef tenderloin to the preheated oven. Roast it for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remember, cooking times can vary based on your preferred level of doneness, so keep an eye on it!
6. Let it Rest and Prepare the Sauce:
When done, carefully take the skillet out of the oven and let the beef rest for about 10 minutes. This helps keep it juicy! While the beef is resting, you can make a quick sauce by placing the same skillet over medium heat. Add in the beef broth and balsamic vinegar, scraping any tasty browned bits off the bottom. Let it simmer for a few minutes until slightly thickened.
7. Slice and Serve:
Finally, slice the beef tenderloin into lovely medallions. Place them on a serving platter, drizzle with your homemade sauce, and garnish with fresh rosemary. Enjoy this festive dish that’s perfect for your holiday celebrations!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If using frozen spinach, make sure to thaw it completely and drain any excess moisture before adding it to the stuffing mix. This prevents the filling from becoming watery. Squeeze the spinach in a kitchen towel or use a colander to ensure it’s well-drained.
How Can I Make This Recipe Ahead of Time?
You can prepare the filling and stuff the tenderloin a day in advance. Just cover it tightly and refrigerate until you’re ready to cook. Allow it to come to room temperature for about 30 minutes before searing to ensure even cooking.
What Should I Do with Leftovers?
Store leftover stuffed beef tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over low heat, adding a splash of beef broth to keep it moist. You can also microwave them, but be careful not to overheat, as it may dry out the meat.
Can I Substitute Other Cheeses for Feta?
Yes! If you prefer, you can substitute feta with goat cheese for a tangy flavor or mozzarella for a milder taste. Just keep in mind that this may slightly alter the flavor profile of the dish, but it will still be delicious!
