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Quick Christmas Stuffed Beef Tenderloin

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://harmonymeal.com/quick-christmas-stuffed-beef-tenderloin/