Stuffed Beef Tenderloin Recipe

If you’re ready to wow at your next dinner with a dish that oozes both elegance and flavor, Stuffed Beef Tenderloin is your ticket to unforgettable dining. This stunning main course is the ultimate centerpiece, boasting tender beef wrapped around a savory filling that’s juicy, aromatic, and deeply satisfying. Whether cooking for a holiday event or just craving something exceptional, this recipe will instantly level up your hosting game and leave everyone begging for the secret behind your sensational Stuffed Beef Tenderloin.

this Recipe

Ingredients You’ll Need

Every ingredient in this Stuffed Beef Tenderloin recipe serves a real purpose, from building the foundation of flavor to adding pops of color and richness. Take care in choosing the freshest options you can find—each one will shine through in the final bite.

• Beef Tenderloin: Choose a center-cut piece for the most even cooking and a melt-in-your-mouth texture—this is truly the star of the show.
• Baby Spinach: Adds a gorgeous green color and a subtle earthy note that keeps the filling moist.
• Sun-Dried Tomatoes: These sweet-tart gems offer bursts of flavor that perfectly contrast the richness of the beef.
• Crumbled Feta Cheese: Salty and creamy, feta melts into the filling and delivers a tangy punch in every slice.
• Garlic: Fresh minced garlic brings aromatic, savory depth to the filling.
• Olive Oil: Helps sauté the veggies and keeps the tenderloin juicy and flavorful.
• Salt and Pepper: Essential for seasoning both the beef and filling—don’t be shy, they pull the whole dish together.
• Fresh Parsley: Brings a bright, herbal finish, both inside and as a garnish.
• Kitchen Twine: Not edible, but absolutely essential for keeping your Stuffed Beef Tenderloin beautifully bound while roasting.

How to Make Stuffed Beef Tenderloin

Step 1: Prepare the Filling

Start by heating olive oil in a skillet over medium heat. Add minced garlic for a quick sauté, then toss in baby spinach and cook just until wilted. Stir in sun-dried tomatoes and some chopped parsley; turn off the heat and let the mixture cool. Once cool, mix in the feta cheese—this will help prevent it from melting out of the filling when roasting!

Step 2: Butterfly the Beef

Place your beef tenderloin on a large cutting board. Using a sharp knife, carefully slice through the length of the tenderloin, stopping about an inch from the other side so you can open it up like a book. Be gentle—this part is crucial for maximized stuffing space and even cooking.

Step 3: Fill and Roll

With the tenderloin opened flat, season the inside generously with salt and pepper. Spoon your prepared filling evenly across the surface, being careful not to overstuff. Gently roll the beef back up, starting from the long side, and use kitchen twine to tie the roast securely at two-inch intervals. Don’t rush this—keeping the roll tight is key to gorgeous slices later on.

Step 4: Sear for Flavor

Heat a bit more olive oil in a large, oven-safe skillet over medium-high heat. Carefully sear the Stuffed Beef Tenderloin on all sides to lock in flavor and give it a beautiful, golden-brown crust. This step makes your roast look just as good as it tastes.

Step 5: Roast to Perfection

Transfer the skillet to a preheated oven and roast until the tenderloin reaches your desired doneness—about 20 to 30 minutes for medium-rare, depending on thickness. Use a meat thermometer for accuracy; pull the tenderloin when it hits 130-135°F for a blushing pink center. Let it rest for at least 10 minutes before slicing; this will keep those precious juices right where you want them.

How to Serve Stuffed Beef Tenderloin

Garnishes

Sprinkle chopped fresh parsley or even a few extra crumbles of feta over your Stuffed Beef Tenderloin for a burst of color and a final pop of herbaceous flavor. A drizzle of good olive oil just before serving adds gloss and richness—don’t underestimate the power of small finishing touches.

Side Dishes

This showstopper pairs beautifully with classic sides like roasted potatoes or garlic mashed potatoes, plus a crisp green salad dressed lightly with lemon vinaigrette. For a holiday vibe, think roasted root vegetables or steamed asparagus; they provide both balance and a bit of dramatic flair on the platter.

Creative Ways to Present

For a wow factor, slice the Stuffed Beef Tenderloin at the table, displaying the vibrant filling. You might also create mini tenderloin rounds as individual servings for a special plated dinner, or serve on a large board surrounded by roasted vegetables for an appealing, rustic feast-style spread.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate promptly. The Stuffed Beef Tenderloin will stay juicy and delicious for up to three days, and the flavors in the filling tend to meld and develop overnight, making a luxurious cold lunch or dinner the next day.

Freezing

If you want to freeze leftovers, wrap cooled slices tightly in plastic wrap, then seal them in a freezer bag. This keeps the stuffing and beef tender. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, place slices in a baking dish, cover with foil, and warm in a 300°F oven until just heated through. For an extra touch, drizzle with olive oil or a splash of beef broth as you heat to keep everything moist and flavorful.

FAQs

Can I make Stuffed Beef Tenderloin ahead of time?

Absolutely! You can prep and fill the beef up to a day in advance; just wrap it tightly and store in the fridge. When ready to cook, bring it to room temperature before searing and roasting for the best results.

What’s the best way to keep the filling from spilling out?

Tying your Stuffed Beef Tenderloin securely with kitchen twine is key. Roll the beef up firmly but not too tightly, and ensure you don’t overfill—this keeps all those tasty flavors sealed inside during roasting and slicing.

Can I swap ingredients in the stuffing?

Definitely! Feel free to use goat cheese instead of feta, add mushrooms for umami, or use chopped roasted peppers instead of sun-dried tomatoes. The recipe is very flexible so get creative with what you have on hand.

How do I know when the tenderloin is perfectly cooked?

A reliable meat thermometer is your best friend here. For medium-rare, aim for an internal temperature of 130-135°F and let the Stuffed Beef Tenderloin rest before slicing—it will rise a few degrees as it sits.

What wine should I pair with Stuffed Beef Tenderloin?

A bold red, such as Cabernet Sauvignon or Malbec, beautifully complements the rich flavors of the meat and the savory filling. If you prefer white, try an oaked Chardonnay—it offers enough body to stand up to the dish.

Final Thoughts

There’s truly nothing like carving into a juicy, flavor-packed Stuffed Beef Tenderloin and seeing the vibrant filling spill out to applause. Whether you’re a seasoned entertainer or just looking to treat yourself, this dish is a guaranteed ticket to a memorable meal. Gather your ingredients and give it a try—you’ll be amazed at how effortlessly you can bring restaurant-worthy magic to your own table.

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