Getting the whole family excited about dinner is a holiday win, especially when it involves a magnificent roast they can all gather around. This quick Christmas stuffed beef tenderloin, with its savory surprise inside, turns an ordinary meal into a shared experience everyone will remember. It is the kind of main Christmas dish that feels both celebratory and completely doable, even on a busy December evening. I love how it transforms the kitchen into the heart of the home, filling the air with the scent of roasting beef and herbs, a signal that something special is about to happen. This recipe is my answer to the search for easy Xmas dinner ideas that deliver on flavor without demanding a whole day in the kitchen. It is a true holiday main course that promises tenderness in every slice and a beautiful presentation with minimal fuss.
Table of Contents
Quick Christmas Stuffed Beef Tenderloin
Getting the whole family excited about dinner is a holiday win, especially when it involves a magnificent roast they can all gather around. This quick Christmas stuffed beef tenderloin, with its savory surprise inside, turns an ordinary meal into a shared experience everyone will remember. It is the kind of main Christmas dish that feels both celebratory and completely doable, even on a busy December evening.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Beef Tenderloin:
- 1 (3 to 4 pound) whole beef tenderloin, trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
For the Savory Herb Stuffing:
- 2 tablespoons unsalted butter
- 1 cup finely chopped cremini mushrooms
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Smart Swaps:
- Gluten-Free: Use gluten-free breadcrumbs.
- Dairy-Free: Substitute the butter with olive oil and omit the Parmesan cheese, or use a nutritional yeast alternative.
- Stuffing Variations: Swap the mushroom and spinach for a festive blend of 1/2 cup dried cranberries, 1/4 cup chopped toasted pecans, and 1 tablespoon of fresh rosemary for a sweet and savory twist.
Instructions
- Prepare the Tenderloin: Pat the beef tenderloin completely dry with paper towels. Using a long, sharp knife, butterfly the tenderloin. Make a lengthwise cut down the center of the tenderloin, but do not cut all the way through. Open it up like a book. Place the opened tenderloin between two pieces of plastic wrap and gently pound it with a meat mallet or rolling pin to an even 1/2-inch thickness. This ensures even cooking and makes rolling easier.
- Make the Stuffing: In a large skillet over medium heat, melt the butter. Add the mushrooms and shallots, cooking until softened and fragrant, about 5-7 minutes. Add the garlic and cook for one more minute until golden. Stir in the spinach and cook just until it wilts, about 1-2 minutes. Remove the skillet from the heat and stir in the panko, Parmesan, parsley, thyme, salt, and pepper. Let the mixture cool slightly.
- Stuff and Roll: Spread the cooled stuffing mixture evenly over the entire surface of the pounded tenderloin, leaving a 1-inch border around the edges. Carefully roll the tenderloin up lengthwise, starting from one long side, into a tight log.
- Secure the Roast: Using kitchen twine, tie the rolled tenderloin at 1-inch intervals to secure its shape. This is a crucial step to ensure your quick Christmas stuffed beef tenderloin holds together beautifully during roasting. Rub the entire outside with olive oil and season generously with the kosher salt and pepper.
- Roast to Perfection: Preheat your oven to 425°F (220°C). Place the tied tenderloin on a rack set inside a roasting pan. Roast for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the beef (not the stuffing) reads 135°F (57°C) for medium-rare. For a different approach, you could try a high-heat sear in an oven-safe skillet before finishing in the oven for a gorgeous crust.
- Rest is Best: Once out of the oven, transfer the tenderloin to a cutting board and tent it loosely with foil. Let it rest for a full 10-15 minutes. This allows the juices to redistribute, guaranteeing a supremely juicy result. Do not skip this step.
Notes
Healthier Alternatives:
If you are looking for a lighter take on this Christmas beef tenderloin recipe, here are a few simple swaps:
- Lower Carb: Omit the breadcrumbs from the stuffing. The mushroom and spinach mixture will hold together just fine on its own.
- Leaner Option: Use a minimal amount of olive oil for searing and focus on a stuffing rich in vegetables and herbs.
- Dairy-Free: As mentioned, use olive oil instead of butter and skip the Parmesan cheese for a still-flavorful, dairy-free version.
Serving Suggestions:
A beautiful roast deserves beautiful sides. To create a complete holiday main course, pair your tenderloin with classic comforts.
- For a creamy, luxurious side, my Marry Me Salmon features a garlic cream sauce that would be divine drizzled over the sliced beef or served alongside.
- Keep things simple and elegant with roasted garlic mashed potatoes and fresh green beans almondine.
- A bright, acidic side like a shaved fennel and arugula salad helps cut through the richness of the beef.
- For another festive protein option that is equally impressive, consider this Bacon-Wrapped Chicken.
Common Mistakes to Avoid:
A few small missteps can impact your perfect roast. Here is how to avoid them.
- Skipping the Trussing: Not tying the roast with twine is the number one reason a stuffed tenderloin falls apart. Take the two minutes to tie it securely.
- Not Using a Thermometer: Guessing doneness is a gamble. An instant-read thermometer is non-negotiable for a perfectly cooked quick Christmas stuffed beef tenderloin.
- Skipping the Rest: Cutting into the roast immediately will cause all the precious juices to run out onto the cutting board, leaving you with drier meat. Patience is key.
- Overcrowding the Stuffing: Leave that 1-inch border when spreading the filling. Overfilling makes it difficult to roll and seal properly.
Storing Tips:
This dish is fantastic for planning ahead, a true boon for holiday main course ideas.
- Leftovers: Store any leftover sliced beef in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: You can butterfly, pound, stuff, and tie the tenderloin a full day in advance. Keep it wrapped in plastic in the refrigerator until you are ready to roast. Let it sit at room temperature for 30 minutes before cooking.
- Reheating: Gently reheat slices in a 300°F (150°C) oven until just warmed through to avoid overcooking. You can also enjoy it cold in salads or sandwiches.
Nutrition
- Serving Size: 4 ounces
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Ingredients List for Quick Christmas Stuffed Beef Tenderloin
This quick Christmas stuffed beef tenderloin comes together with a handful of quality ingredients. The beauty is in the simplicity, letting the natural flavor of the beef and the aromatic stuffing shine.
For the Beef Tenderloin:
- 1 (3 to 4 pound) whole beef tenderloin, trimmed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
For the Savory Herb Stuffing:
- 2 tablespoons unsalted butter
- 1 cup finely chopped cremini mushrooms
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Smart Swaps:
- Gluten-Free: Use gluten-free breadcrumbs.
- Dairy-Free: Substitute the butter with olive oil and omit the Parmesan cheese, or use a nutritional yeast alternative.
- Stuffing Variations: Swap the mushroom and spinach for a festive blend of 1/2 cup dried cranberries, 1/4 cup chopped toasted pecans, and 1 tablespoon of fresh rosemary for a sweet and savory twist.
Timing for Your Holiday Main Course
This is one of those Christmas beef tenderloin recipes that respects your time.
- Prep time: 25 minutes
- Cook time: 30-40 minutes
- Total time: About 1 hour
This is nearly 30% faster than many traditional holiday roasts, making it a fantastic choice for an easy Christmas dinner for 2 or a larger gathering.
Step-by-Step Instructions for Your Stuffed Tenderloin
Creating this impressive dinner main course is easier than it looks. Follow these steps for a perfectly cooked centerpiece.
- Prepare the Tenderloin: Pat the beef tenderloin completely dry with paper towels. Using a long, sharp knife, butterfly the tenderloin. Make a lengthwise cut down the center of the tenderloin, but do not cut all the way through. Open it up like a book. Place the opened tenderloin between two pieces of plastic wrap and gently pound it with a meat mallet or rolling pin to an even 1/2-inch thickness. This ensures even cooking and makes rolling easier.
- Make the Stuffing: In a large skillet over medium heat, melt the butter. Add the mushrooms and shallots, cooking until softened and fragrant, about 5-7 minutes. Add the garlic and cook for one more minute until golden. Stir in the spinach and cook just until it wilts, about 1-2 minutes. Remove the skillet from the heat and stir in the panko, Parmesan, parsley, thyme, salt, and pepper. Let the mixture cool slightly.
- Stuff and Roll: Spread the cooled stuffing mixture evenly over the entire surface of the pounded tenderloin, leaving a 1-inch border around the edges. Carefully roll the tenderloin up lengthwise, starting from one long side, into a tight log.
- Secure the Roast: Using kitchen twine, tie the rolled tenderloin at 1-inch intervals to secure its shape. This is a crucial step to ensure your quick Christmas stuffed beef tenderloin holds together beautifully during roasting. Rub the entire outside with olive oil and season generously with the kosher salt and pepper.
- Roast to Perfection: Preheat your oven to 425°F (220°C). Place the tied tenderloin on a rack set inside a roasting pan. Roast for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the beef (not the stuffing) reads 135°F (57°C) for medium-rare. For a different approach, you could try a high-heat sear in an oven-safe skillet before finishing in the oven for a gorgeous crust.
- Rest is Best: Once out of the oven, transfer the tenderloin to a cutting board and tent it loosely with foil. Let it rest for a full 10-15 minutes. This allows the juices to redistribute, guaranteeing a supremely juicy result. Do not skip this step.
Nutritional Information
This main Christmas dish is not only delicious but also a great source of protein. A 4-ounce serving provides approximately:
- Calories: 320
- Protein: 35g
- Fat: 18g
- Carbohydrates: 5g
Beef is an excellent source of iron and B vitamins, which are essential for energy, especially during the busy holiday season.
Equipment Needed
You do not need any fancy gadgets for this recipe. A reliable set of basics will do the trick:
- A sharp chef’s knife
- Large skillet
- Meat mallet or rolling pin
- Kitchen twine
- Roasting pan with a rack
- Instant-read meat thermometer (the most important tool for perfect doneness)
Why You’ll Love This Recipe
This quick Christmas stuffed beef tenderloin earns its place on your holiday table for so many reasons.
- Impressively Easy: It looks and tastes like you spent all day in the kitchen, but the active prep is straightforward and quick.
- Customizable Centerpiece: The stuffing can be adapted to your family’s tastes, making it a versatile holiday main course.
- Feeds a Crowd (or a Cozy Two): It is perfect for a big gathering, but the recipe can easily be halved for an intimate and easy Christmas dinner for 2.
- Leftovers are a Gift: Sliced thin, the leftovers make incredible sandwiches the next day.
Healthier Alternatives
If you are looking for a lighter take on this Christmas beef tenderloin recipe, here are a few simple swaps:
- Lower Carb: Omit the breadcrumbs from the stuffing. The mushroom and spinach mixture will hold together just fine on its own.
- Leaner Option: Use a minimal amount of olive oil for searing and focus on a stuffing rich in vegetables and herbs.
- Dairy-Free: As mentioned, use olive oil instead of butter and skip the Parmesan cheese for a still-flavorful, dairy-free version.
Serving Suggestions
A beautiful roast deserves beautiful sides. To create a complete holiday main course, pair your tenderloin with classic comforts.
- For a creamy, luxurious side, my Creamy Garlic Marry Me Salmon features a garlic cream sauce that would be divine drizzled over the sliced beef or served alongside.
- Keep things simple and elegant with roasted garlic mashed potatoes and fresh green beans almondine.
- A bright, acidic side like a shaved fennel and arugula salad helps cut through the richness of the beef.
- For another festive protein option that is equally impressive, consider this Bacon-Wrapped Chicken.
Common Mistakes to Avoid
A few small missteps can impact your perfect roast. Here is how to avoid them.
- Skipping the Trussing: Not tying the roast with twine is the number one reason a stuffed tenderloin falls apart. Take the two minutes to tie it securely.
- Not Using a Thermometer: Guessing doneness is a gamble. An instant-read thermometer is non-negotiable for a perfectly cooked quick Christmas stuffed beef tenderloin.
- Skipping the Rest: Cutting into the roast immediately will cause all the precious juices to run out onto the cutting board, leaving you with drier meat. Patience is key.
- Overcrowding the Stuffing: Leave that 1-inch border when spreading the filling. Overfilling makes it difficult to roll and seal properly.
Storing Tips
This dish is fantastic for planning ahead, a true boon for holiday main course ideas.
- Leftovers: Store any leftover sliced beef in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: You can butterfly, pound, stuff, and tie the tenderloin a full day in advance. Keep it wrapped in plastic in the refrigerator until you are ready to roast. Let it sit at room temperature for 30 minutes before cooking.
- Reheating: Gently reheat slices in a 300°F (150°C) oven until just warmed through to avoid overcooking. You can also enjoy it cold in salads or sandwiches.
Conclusion
This quick Christmas stuffed beef tenderloin is more than just a recipe. It is a promise of a joyful, flavorful, and stress-free holiday centerpiece. It proves that you can create a memorable main Christmas dish without being chained to the stove, giving you more time to enjoy the moments that matter with family and friends. The tender beef, savory stuffing, and beautiful presentation make it a holiday main course you will be proud to serve.
I would love to hear how your quick Christmas stuffed beef tenderloin turns out. Let me know in the comments what stuffing variation you tried. And if you are looking for more hearty and satisfying meals for your holiday table, be sure to check out my High-Protein Slow Cooker Garlic Butter Beef Bites or this elegant Cajun Shrimp and Salmon with Garlic Cream Sauce. For a simpler, complete meal solution, this Sheet Pan Garlic Butter Chicken and Veggies is always a winner.
FAQs about Quick Christmas Stuffed Beef Tenderloin
How do you butterfly a beef tenderloin for stuffing?
To butterfly, place the tenderloin on a cutting board. Using a sharp, long knife, carefully slice horizontally through the thickest part of the tenderloin, stopping about one inch from the opposite side. Open it up like a book to create a flatter surface for your stuffing. For very thick tenderloins, you might make a second, shallower parallel cut to further widen it.
What is a good quick stuffing for Christmas beef tenderloin?
For a quick and festive Christmas stuffing, consider a savory mix of sautéed mushrooms, spinach, garlic, dried cranberries, and toasted pecans, bound with a little cream cheese or breadcrumbs and fresh herbs like thyme or rosemary. This can be prepped in minutes.
How long does it take to cook a stuffed beef tenderloin?
A stuffed beef tenderloin (2-3 lbs) typically cooks for 35-50 minutes in an oven preheated to 400°F (200°C). The exact time depends on the tenderloin’s thickness and your desired level of doneness. Always use a meat thermometer for accuracy.
Can you prepare stuffed beef tenderloin ahead of time for Christmas?
Yes, you can certainly prepare and stuff the beef tenderloin up to 24 hours in advance. After stuffing, roll it tightly, tie it, wrap it securely in plastic wrap, and refrigerate. Before cooking, let it sit at room temperature for 30-60 minutes to ensure even cooking.
What internal temperature should stuffed beef tenderloin be?
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For a medium doneness, target 135-140°F (57-60°C). Remember to remove it from the oven a few degrees before your target, as the temperature will rise while resting.
What are quick sides to serve with Quick Christmas Stuffed Beef Tenderloin?
Quick and elegant Christmas sides include roasted asparagus with lemon, garlic-herb mashed potatoes (or quick-prep instant varieties), sautéed green beans with toasted almonds, or a simple holiday salad with a balsamic vinaigrette. These can often be prepared while the tenderloin cooks or rests.
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