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Stuffed Beef Tenderloin

Stuffed Beef Tenderloin: Your Holiday Showstopper Recipe

Create unforgettable memories with this Stuffed Beef Tenderloin, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 slices
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 whole Beef Tenderloin Choice or prime grade for best flavor and tenderness.
For the Stuffing
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs if needed.
  • 2 cloves Garlic Minced; omit if a milder taste is preferred.
  • 1 medium Onion Finely chopped; shallots can substitute for a sweeter option.
  • 4 tablespoons Butter Melted; replace with olive oil for a healthier option.
  • 1 cup Parsley Fresh; swap for thyme or rosemary for different undertones.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.

Equipment

  • Roasting pan
  • wire rack
  • Mixing Bowl
  • Fork
  • Butcher's Twine

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine breadcrumbs, minced garlic, finely chopped onion, melted butter, and fresh parsley.
  3. Carefully slice the beef tenderloin lengthwise down the center.
  4. Spread the prepared stuffing evenly over the opened beef tenderloin and roll it back up.
  5. Season the outside with salt and pepper and place it on a wire rack in a roasting pan.
  6. Roast in the oven for 50 to 70 minutes until the internal temperature reaches 145°F for medium-rare.
  7. Remove from the oven and let it rest for 15 to 20 minutes.
  8. Slice the stuffed beef tenderloin and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 45gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 800mgPotassium: 650mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Bring the tenderloin to room temperature before roasting for better flavor and even cooking. Tie tightly with butcher's twine to keep stuffing intact. Use a meat thermometer to check for doneness.

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