Quick Christmas Stuffed Beef Tenderloin saves my holiday sanity every time. When the clock is ticking, guests are on the way, and you still want a showstopper, this is the one I reach for. It looks fancy, tastes unbelievable, and comes together faster than you think. No complicated tricks, just a tender roast, a flavorful filling, and a hot oven. I will walk you through every step and help you avoid the common missteps too. Grab a cup of something cozy and let’s make your holiday main dish easy and impressive.
Why You’ll Love Stuffed Beef Tenderloin
If you want a centerpiece that delivers big flavor without a full day in the kitchen, stuffed beef tenderloin is your friend. The tenderloin is naturally tender, mild, and forgiving when you cook it with care. The stuffing adds depth and moisture, so every slice feels special. I love that it slices beautifully, feeds a crowd, and pairs with anything from mashed potatoes to a crisp green salad.
The Story Behind This Recipe
From my kitchen to yours—Quick and Delicious Christmas Stuffed Beef Tenderloin Recipe mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Quick Christmas Stuffed Beef Tenderloin saves my holiday sanity every time. When the clock is ticking, guests are on the way, and you still want a…
Here’s why this works so well:
Speed. You can prep the stuffing while the tenderloin sits on the counter coming to room temp. Once it hits the oven, it cooks quickly because of its shape.
Flavor. A good stuffing adds garlic, herbs, and a bit of texture, which balances the buttery feel of the meat.
Control. You slice to serve, so you can show off those layers and catch those oohs and ahhs. The Quick Christmas Stuffed Beef Tenderloin also makes timing easier since it rests while you pull the rest of the meal together.
Make ahead friendly. You can assemble and tie it a few hours early, then pop it in the fridge. Take it out 30 minutes before baking.
“I made this for our family gift exchange, and my sister asked for the recipe before dessert was even served. It was tender, juicy, and felt like a restaurant moment at home.”
Want a different twist on tenderloin for another night? Try my air fryer beef tenderloin when you need dinner on the table even faster.
How to Make Stuffed Beef Tenderloin
Ingredients
- 2 to 2.5 pound center cut beef tenderloin, trimmed
- 2 tablespoons olive oil, divided
- 3 cups fresh spinach, roughly chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup cremini mushrooms, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper, divided
- 1 teaspoon dried Italian seasoning or a mix of thyme and oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 cup fresh breadcrumbs or panko
- 1/2 cup grated Parmesan
- 1/3 cup sun dried tomatoes, chopped
- Kitchen twine
- Optional finish: 1 tablespoon butter and fresh parsley
Step by Step Directions
- Prep the tenderloin. Pat dry and lay the roast flat. With a sharp knife, carefully make a lengthwise cut about two thirds of the way through. Open like a book. If needed, gently pound with the flat side of a meat mallet so it is an even thickness about 3/4 inch. Season the inside with a pinch of salt and pepper.
- Cook the stuffing. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and mushrooms and cook until soft and most moisture is gone, about 5 to 6 minutes. Stir in garlic for 30 seconds. Add spinach and cook until wilted. Off heat, stir in Dijon, balsamic, Italian seasoning, breadcrumbs, Parmesan, and sun dried tomatoes. Taste and season with salt and pepper. Let it cool a few minutes so it does not steam inside the meat.
- Fill and tie. Spread the stuffing evenly over the opened tenderloin, leaving a small border around the edges. Roll it up tightly from the long side. Use kitchen twine to tie every 2 inches. Season the outside with salt and the remaining pepper.
- Sear. Heat the remaining tablespoon of oil in an oven safe skillet over medium high. Sear the tenderloin on all sides until browned, about 1 to 2 minutes per side.
- Roast. Transfer the skillet to a 425 F oven. Roast until the thickest part reaches 125 F for medium rare, about 20 to 25 minutes for a 2 pound roast. Use an instant read thermometer for accuracy.
- Rest and slice. Move the roast to a cutting board and rest 10 to 15 minutes. Remove twine. Melt a little butter over the top if you like, sprinkle with parsley, and slice into 1 inch rounds. Your Quick Christmas Stuffed Beef Tenderloin is ready to wow.
Timing and Doneness Tips
Pull earlier if you like it rare. Aim for about 120 F, since carryover heat will raise it a few degrees while resting. For medium, take it to 130 to 135 F before resting. The ends cook a touch more than the center, so you can please everyone with one roast. If you do not have an oven safe skillet, sear in any skillet, then move to a preheated sheet pan or baking dish. If your kitchen is slammed, assemble the roast in the morning and chill it. It might add a couple minutes in the oven, so watch your thermometer. 
What is So Unique About Beef Tenderloins?
Beef tenderloin comes from a muscle that does very little work, which is why the meat is so tender. It has a mild beef flavor compared to cuts like ribeye, which makes it perfect for a bold stuffing and a simple seasoning. It also roasts quickly because of its shape. A stuffed tenderloin gives you the best of both worlds: a soft, buttery interior and savory, textured filling that keeps each slice juicy.
I also love how versatile it is. You can keep the filling classic with spinach and mushrooms like I do here, or shift toward festive with cranberries and herbs. If you want more holiday mains to round out your menu, peek at my favorite ideas in the Christmas collection. It is packed with easy, reliable winners that fit every style of celebration.
How to Store Leftover Stuffed Beef Tenderloin
The good news is that leftovers keep beautifully and reheat quickly, so you can enjoy a quiet plate after the party. Leftover Quick Christmas Stuffed Beef Tenderloin is also great on toast with a swipe of horseradish cream.
Reheating and Freezing Tips
- Fridge. Store slices in an airtight container up to 3 days. Keep any pan juices for reheating.
- Reheat gently. Warm in a 275 F oven, covered, for 8 to 10 minutes or until just heated through. Or warm in a covered skillet with a splash of broth.
- Microwave. Use 50 percent power in short bursts so it stays tender.
- Freezer. Wrap slices tightly, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Sandwich idea. Pile cold slices on a baguette with arugula and a little mustard. Fast, fancy lunch.
If you prefer a pork centerpiece on another night, this cranberry apple stuffed pork loin hits the same cozy notes with a slightly sweeter profile.
Related Recipes
Round out your table with a bright drink, a festive sweet, and a savory backup for meat lovers. A balanced menu keeps the energy up and the stress low.
For a holiday sip that looks as good as it tastes, shake up my favorite mistletoe margarita. It is fresh, fun, and crowd friendly. If you lean classic, mix a pitcher of Christmas punch and let guests serve themselves.
Need a dessert that feels special without hours of work? This sugar cookie cheesecake brings creamy joy with cozy cookie vibes. Want a second main for a fuller table or a bigger crowd? Serve the tenderloin alongside this hearty ground beef and potatoes casserole so everyone has options.
Common Questions
How do I know when the meat is done? Use an instant read thermometer. For medium rare, pull at 125 F and rest. It will rise a few degrees as it sits.
Can I change the stuffing? Yes. Try cooked bacon pieces, chopped kale instead of spinach, or a handful of crumbled feta. Keep the mix fairly dry so it does not make the roast soggy.
Do I have to sear before roasting? Searing adds flavor and color. If you skip it, roast at 450 F for the first 10 minutes, then drop to 425 F, and keep an eye on the thermometer.
What if I do not have kitchen twine? You can use toothpicks to secure the seam and lay the roast seam side down. Twine is best for even cooking, though.
How far in advance can I assemble it? Assemble up to 6 hours ahead, cover, and refrigerate. Pull out 30 minutes before cooking so it is not ice cold going into the oven.
Bring It All To The Table
Holiday cooking does not have to be stressful. With a little planning and simple ingredients, you will turn out a tender, juicy roast that looks straight out of a magazine spread. Make this Quick Christmas Stuffed Beef Tenderloin once and it might become your new tradition. If you want to compare techniques or explore another version, check out the Stuffed Beef Tenderloin Recipe | Jeff Mauro | Food Network for more inspiration. Now it is your turn to slice, serve, and soak up the compliments.
Stuffed Beef Tenderloin
Ingredients
Method
- Pat dry and lay the roast flat on a cutting board. Carefully make a lengthwise cut about two thirds of the way through to open it like a book. Pound to an even thickness of about 3/4 inch if necessary, then season the inside with salt and pepper.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and mushrooms, cooking until softened, about 5 to 6 minutes.
- Add garlic and cook for an additional 30 seconds. Stir in the spinach until wilted.
- Remove from heat and mix in Dijon, balsamic vinegar, Italian seasoning, breadcrumbs, Parmesan, and sun dried tomatoes. Taste and season with salt and pepper, then let cool slightly.
- Spread the stuffing evenly over the opened tenderloin, leaving a small border. Roll it up tightly from the long side and tie with kitchen twine every 2 inches. Season the outside with salt and remaining pepper.
- In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium high. Sear the tenderloin on all sides until browned, about 1 to 2 minutes per side.
- Transfer the skillet to a preheated 425°F oven and roast until the thickest part of the roast reaches 125°F for medium rare, about 20 to 25 minutes.
- Move the roast to a cutting board and rest for 10 to 15 minutes. Remove twine and if desired, melt a tablespoon of butter over the top, sprinkle with parsley, then slice into 1 inch rounds.
