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Stuffed beef tenderloin with spinach and mushrooms on a wooden serving board.

Stuffed Beef Tenderloin

A fancy yet manageable main dish for Christmas dinner that impresses with its visually stunning presentation and rich flavors without heavy sauces.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 cup fresh spinach, chopped Cooked to remove excess moisture.
  • 1 cup mushrooms, chopped Cooked to remove excess moisture.
  • 2 cloves garlic, minced Add for flavor.
  • 4 oz cream cheese or goat cheese, softened To bind the stuffing.
For the beef
  • 1 lb beef tenderloin Butterflied and tied.
  • to taste salt and pepper For seasoning the beef.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cook the spinach and mushrooms in a pan to remove moisture, then let cool.
  3. In a bowl, mix together the cooled spinach, mushrooms, garlic, and cheese until combined.
  4. Butterfly the beef tenderloin and pound it to an even thickness.
  5. Spread the stuffing mixture evenly over the beef, leaving a border.
  6. Roll the beef tightly, tie it with kitchen twine, and season with salt and pepper.
Cooking
  1. Heat a pan over medium-high heat and sear the beef roll on all sides until browned.
  2. Transfer the beef to the oven and roast for 25-30 minutes, or until the internal temperature reaches 130-135°F for medium rare.
  3. Let the beef rest for 10-15 minutes before slicing.
Serving
  1. Slice the stuffed beef tenderloin and transfer to a warm platter, drizzling pan juices on top.
  2. Serve with sides like mashed potatoes, green beans, and cranberry sauce.

Notes

You can prepare the beef the night before and refrigerate it until cooking. Let it sit at room temperature for 45-60 minutes before roasting. Remember to use a meat thermometer to avoid overcooking.