Stuffed beef tenderloin is a fancy yet simple dish! It features a tender cut of beef filled with tasty ingredients like spinach, cheese, and spices that make each bite delicious.
It looks impressive on the table, but trust me, it’s easier to make than it seems. I love serving it with roasted veggies for a colorful meal. Your friends will think you’re a master chef! 🎉
Key Ingredients & Substitutions
Beef Tenderloin: This tender cut is perfect for stuffing. If you’re looking for a more budget-friendly option, a flank steak or sirloin can work, but the texture will differ slightly. Always choose cuts that are at least 1 inch thick for easy rolling and stuffing.
Spinach: Fresh spinach is great, but you can substitute it with kale or Swiss chard. Just be sure to chop them finely. If you want to use frozen spinach, be sure to thaw and squeeze out excess water to avoid a soggy filling.
Mushrooms: I recommend cremini or button mushrooms for flavor. If you’re allergic or don’t like mushrooms, you could use grated zucchini or bell peppers for a different taste and texture.
Cheese: Goat cheese is delicious and adds creaminess. If you’re not a fan, cream cheese or even feta works well. For a dairy-free option, use a nut-based cream cheese or omit it altogether.
Breadcrumbs: They help bind the filling. If you’re gluten-free, use gluten-free breadcrumbs or finely crushed almond flour. You can also skip them altogether if you prefer a looser filling.
How Do I Butterfly the Beef Tenderloin?
Butterflying is crucial for easy stuffing and even cooking. Here’s how to do it right:
- Start with a clean, sharp knife. Lay the beef tenderloin on a cutting board.
- Position the knife on one side of the tenderloin and slice it lengthwise down the center, stopping just before you cut through. The goal is to create a pocket.
- Once you open it, gently pound the meat with a meat mallet or rolling pin to flatten it to an even thickness—this makes it easier to roll and cook evenly.
Take your time during this step; it makes all the difference in achieving a tender and juicy dish!
How Can I Ensure an Even Cook on the Tenderloin?
To achieve a perfectly cooked beef tenderloin, follow these tips:
- Always let the meat rest at room temperature for about 30 minutes before cooking. This helps it cook evenly.
- Searing in a hot skillet ensures a nice crust while locking in juices. Don’t rush this process—about 2 minutes per side to get a golden-brown color is key.
- Use a meat thermometer to check for doneness. Aim for 130-135°F for medium-rare. You can always cook it a bit more if you like it well done, but be cautious not to overcook.
- Allow the tenderloin to rest for at least 10 minutes after cooking before slicing. This helps the juices redistribute, keeping it moist.
With these tips, your stuffed beef tenderloin will be a hit at the dinner table!
Stuffed Beef Tenderloin
Ingredients You’ll Need:
- 1 (2 to 3-pound) beef tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup goat cheese or cream cheese, softened
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/4 cup breadcrumbs (optional, to help bind filling)
- Kitchen twine for tying
- Fresh herbs (rosemary, thyme) for garnish
How Much Time Will You Need?
This stuffed beef tenderloin recipe takes about 30 minutes to prep and 30 minutes to cook. Including the resting time, you’ll need about 1 hour in total. Perfect for a dinner that impresses!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Getting the oven hot will help create a nice sear on the beef.
2. Butterfly the Beef:
Using a sharp knife, carefully slice the beef tenderloin lengthwise through the middle. Don’t cut all the way through! Open it like a book so it can be filled. If it’s too thick, gently pound it down with a meat mallet or a rolling pin.
3. Season the Beef:
Generously season the inside and outside of the tenderloin with salt and pepper to enhance its flavor.
4. Prepare the Vegetable Filling:
In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent. Then, add the chopped mushrooms and cook them until they’re soft and their moisture has evaporated (about 3-4 minutes).
5. Add Spinach:
Mix in the chopped spinach, and cook until it wilts. This should only take a minute or two. Once done, remove the skillet from heat.
6. Combine the Filling:
In the same skillet, gently stir in the goat cheese (or cream cheese), fresh parsley, thyme, and breadcrumbs (if using). Mix everything well to form a delicious filling.
7. Fill the Beef:
Spread the filling evenly over the opened tenderloin, making sure it covers the entire surface.
8. Roll and Tie:
Carefully roll up the tenderloin over the filling. Use kitchen twine to tie it securely at 1 to 2-inch intervals to help keep its shape while cooking.
9. Sear the Tenderloin:
In an ovenproof skillet, heat a tablespoon of olive oil over high heat. Sear the rolled tenderloin on all sides for about 2 minutes per side to achieve a golden-brown crust.
10. Roast in the Oven:
Transfer the skillet to the preheated oven and roast the tenderloin for about 20-25 minutes. You’re aiming for an internal temperature of 130-135°F for medium-rare. Feel free to adjust the time for your desired doneness.
11. Rest Before Slicing:
When it’s done, remove the tenderloin from the oven and tent it loosely with foil. Let it rest for 10 minutes. This resting time helps keep it juicy!
12. Serve:
Carefully remove the twine, slice the tenderloin into medallions, garnish with fresh herbs, and serve warm. Enjoy your tasty stuffed beef tenderloin!
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad. Bon appétit!
Can I Use A Different Cut of Meat?
Absolutely! While beef tenderloin is the classic choice for this recipe, you can use cuts like flank steak or sirloin. Just keep in mind that these cuts may require additional care when rolling and cooking to ensure tenderness.
Can I Prepare This Dish in Advance?
Yes, you can assemble the stuffed beef tenderloin ahead of time! Prepare the filling, stuff the tenderloin, and tie it up. Cover it and refrigerate for up to 24 hours before cooking. Just remember to bring it to room temperature before searing and roasting to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tenderloin and warm gently in a skillet or the microwave, adding a splash of broth or water to keep it moist.
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach works well as a substitute! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the filling, to prevent it from being watery.