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Herb and Butter Roasted Beef Tenderloin served with horseradish sauce for Christmas dinner.

Christmas Stuffed Beef Tenderloin

A tender and flavorful beef tenderloin roast, butterflied, filled with a savory stuffing, and tied before roasting, making for an impressive holiday centerpiece.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the beef tenderloin
  • 1 whole Center cut beef tenderloin Make sure it's thick enough to roll and tie.
  • 30 minutes Time to rest the beef before cooking Let the beef sit out before roasting.
For the stuffing
  • 2 cups Fresh spinach, chopped Cook until wilted before stuffing.
  • 1 cup Mushrooms, chopped and sautéed Sauté until deeply browned to reduce moisture.
  • 2 cloves Garlic, minced Add to stuffing for flavor.
  • 4 ounces Cream cheese, softened Use to bind stuffing ingredients.
  • 1/2 cup Parmesan cheese, grated Adds a salty flavor to the stuffing.
For seasoning
  • Salt Generous amount for seasoning Season the inside and outside of the beef.
  • Pepper Generous amount for seasoning Adds flavor to the beef tenderloin.
  • 1 teaspoon Garlic powder Optional, for extra flavor.
  • 1 tablespoon Chopped rosemary For additional seasoning.

Method
 

Preparation of the beef
  1. Take the beef tenderloin out of the fridge and let it sit at room temperature for 30 to 45 minutes.
  2. Butterfly the beef tenderloin by slicing it open like a book, ensuring it remains intact at one end.
  3. Season the inside of the beef with salt, pepper, and garlic powder.
Make the stuffing
  1. Sauté the chopped mushrooms in a pan until deeply browned, then add the spinach and garlic, and cook until the spinach is wilted.
  2. In a bowl, combine the sautéed mixture with cream cheese and parmesan, mixing well.
Stuff and roast the tenderloin
  1. Spread the stuffing evenly over the inside of the butterflied beef.
  2. Roll the beef back up tightly and tie with kitchen twine every 1.5 to 2 inches.
  3. Season the outside of the rolled beef tenderloin with salt, pepper, and rosemary.
  4. Preheat the oven to 425°F (220°C) and place the beef in a roasting pan.
  5. Roast the beef for about 30 to 45 minutes, or until it reaches the desired internal temperature.
Resting and serving
  1. Let the beef rest for 10 to 15 minutes before slicing.
  2. Slice into thick slices, about 1 inch, and serve with your choice of sides.

Notes

Tips: Do not overstuff the tenderloin to prevent filling from leaking out. Let it rest after roasting for juicier slices.