This stuffed beef tenderloin is a showstopper! It features juicy meat filled with delicious goodies like spinach and cheese, making every bite a delight.
Honestly, who wouldn’t want to impress their friends with a fancy meal like this? I love making it for special occasions, and they always rave about it!
It looks so fancy but is surprisingly easy to prepare. Just stuff, tie up, and roast – you’ll look like a star in the kitchen without the stress!
Key Ingredients & Substitutions
Beef Tenderloin: This cut is super tender and flavorful. If you can’t find it, a sirloin or ribeye can work, though they’ll be less tender. Just keep in mind that cooking times may vary.
Mushrooms: I recommend cremini or shiitake for their robust flavor. If you prefer something milder, button mushrooms are also great. For a fun twist, try adding roasted portobello mushrooms!
Cheese: Goat cheese adds a lovely tanginess, but you can swap it for feta for a similar flavor. Blue cheese is wonderful here if you enjoy its stronger taste. If you want to avoid cheese, try a nut-based cream spread instead.
Nuts: Walnuts or pecans give a nice crunch, but feel free to leave them out or switch to pine nuts for a different flavor. If you’re nut-free, sunflower seeds could be an interesting substitute!
Herbs: Fresh rosemary adds great flavor. You can use thyme or basil instead. Dried herbs can work too, but use about a third of the amount since they’re stronger.
How Do You Butterfly A Tenderloin Without Ruining It?
Butterflying a tenderloin makes stuffing it easier and ensures even cooking. Here’s how to do it without a hitch:
- Lay the tenderloin on a cutting board, fat side up. Use a sharp knife.
- Starting at the thicker end, slice horizontally down the middle, stopping before cutting all the way through. Think of it like opening a book.
- Gently press it open and place plastic wrap on top.
- Using a meat mallet or rolling pin, pound it evenly to about 1-inch thick. This helps with both tenderizing and cooking evenly.
Taking your time with this process is crucial – it’ll pay off when you roll it back up and stuff it!
Stuffed Beef Tenderloin Recipe
Ingredients You’ll Need:
- 1 (2 to 3-pound) beef tenderloin, trimmed and butterflied
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup mushrooms, finely chopped (such as cremini or shiitake)
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled goat cheese or blue cheese
- 1/4 cup walnuts or pecans, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- Kitchen twine
Time Estimate:
This recipe will take about 15-20 minutes to prepare, plus about 30 minutes for cooking. Allow for an additional 10 minutes to let the meat rest before slicing. In total, you can have this delicious stuffed beef tenderloin ready in about 1 hour!
Step-by-Step Instructions:
1. Prepare the Tenderloin:
Start by butterflying the beef tenderloin. Lay it on a cutting board and slice it horizontally down the middle, making sure to leave one side intact. This will create a “book” effect. Cover it with plastic wrap and gently pound it with a meat mallet or rolling pin until it’s about 1 inch thick.
2. Season:
Once prepared, remove the plastic wrap. Generously season both sides of the butterflied tenderloin with salt and freshly ground black pepper.
3. Prepare the Stuffing:
In a skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and cook for about 5-7 minutes or until they are fragrant and most of the moisture has evaporated. Then add the minced garlic and cook for an additional minute until aromatic.
4. Mix Stuffing Ingredients:
Take the skillet off the heat and transfer the mushroom mixture to a bowl. Mix in the chopped spinach, crumbled cheese, nuts (if using), fresh parsley, and rosemary. Stir everything together until it’s well combined.
5. Stuff the Tenderloin:
Evenly spread the stuffing mixture over the butterflied beef, leaving a small border around the edges to prevent overflow.
6. Roll and Tie:
Carefully roll the tenderloin tightly from one end to encase the stuffing. Use kitchen twine to tie the rolled tenderloin every inch to secure its shape.
7. Sear the Meat:
Preheat your oven to 400°F (200°C). In an oven-safe skillet, heat a few tablespoons of olive oil over medium-high heat. Sear the stuffed tenderloin on all sides until browned, which should take about 2-3 minutes per side.
8. Roast:
After searing, transfer the skillet to the preheated oven. Roast the tenderloin for 20-25 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Cook longer according to your desired doneness.
9. Rest and Serve:
Once done, remove the skillet from the oven and place the tenderloin on a plate. Let it rest for 10 minutes to allow the juices to redistribute. Carefully remove the kitchen twine, slice the tenderloin into 1-inch thick rounds, and garnish with fresh rosemary sprigs.
Enjoy your beautiful stuffed beef tenderloin with roasted vegetables or creamy mashed potatoes for a delightful dinner experience! This dish is sure to impress at any gathering!
Can I Use a Different Cut of Beef?
Yes! While beef tenderloin offers the best tenderness, you can substitute with sirloin or ribeye. Just keep in mind that these cuts may require different cooking times and won’t be as tender as the tenderloin.
How Should I Store Leftovers?
Store any leftover stuffed beef tenderloin in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated throughout, or use the microwave for convenience.
What Can I Use Instead of Goat Cheese?
If goat cheese isn’t your favorite, blue cheese or feta are great alternatives. For a dairy-free option, consider a nut-based cheese spread or simply omit the cheese altogether and add extra herbs for flavor!
Can I Freeze Stuffed Beef Tenderloin?
Absolutely! You can freeze the uncooked stuffed tenderloin. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before cooking, and then follow the roasting instructions as normal!
