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Stuffed Beef Tenderloin

Mouthwatering Stuffed Beef Tenderloin for the Holidays

This Stuffed Beef Tenderloin is a stunning centerpiece perfect for holiday gatherings, combining juicy meat with savory stuffing.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 20 minutes
Total Time 2 hours
Servings: 8 slices
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 whole Beef Tenderloin Select a bright red, firm piece for the best flavor.
For the Stuffing
  • 1 cup Breadcrumbs Opt for gluten-free breadcrumbs for a different texture.
  • 4 cloves Garlic Fresh garlic adds aromatic depth.
  • 1 medium Onion Shallots can be a luxurious substitute.
  • 4 tablespoons Butter Enriches the stuffing; olive oil works for a lighter option.
  • 1/4 cup Parsley Feel free to experiment with thyme or basil.

Equipment

  • Oven
  • roasting pan
  • Mixing Bowl
  • meat mallet
  • Butcher's Twine
  • meat thermometer

Method
 

Cooking Steps
  1. Preheat the oven to 425°F (220°C). Position oven rack in the center.
  2. In a large bowl, combine breadcrumbs, minced garlic, chopped onion, melted butter, and parsley. Mix well and set aside.
  3. Slice the beef tenderloin lengthwise into a pinwheel shape. Flatten to roughly 1-inch thick.
  4. Spread the stuffing evenly over the beef, pressing down slightly to adhere.
  5. Roll the tenderloin tightly, securing with butcher's twine at 1-inch intervals.
  6. Season with salt and pepper and roast for 50 to 70 minutes, until internal temperature reaches 125°F for medium-rare.
  7. Let the roast rest for 15-20 minutes before carving and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Use a meat thermometer to avoid overcooking. Let the tenderloin rest for 15-20 minutes for juicy slices.

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