This stuffed beef tenderloin is a showstopper! Juicy beef is filled with yummy ingredients like herbs, cheese, and veggies, making every slice bursting with flavor.
Cooking this dish makes me feel like a chef on a cooking show! It’s super fun to impress friends, and they always ask for seconds. Trust me, it’s a hit at dinner parties! 🎉
Ingredients & Substitutions
Beef Tenderloin: This cut is super tender, which is why it’s chosen for this recipe. If you’re looking for a budget-friendly option, flank steak can work, though it won’t be as tender and may require different preparation.
Mushrooms: I love using cremini for their rich flavor, but you can swap them with button mushrooms or even bell peppers for a different taste. If you’re a fan of wild mushrooms, use them for extra depth!
Spinach: Fresh is best, but frozen spinach works in a pinch. Just make sure to squeeze out excess water so the filling doesn’t get soggy. I find using a mix of greens, like kale or Swiss chard, adds a nice twist, too.
Cheese: While I prefer cream cheese for its creaminess, goat cheese gives a tangy kick! For dairy-free options, try a plant-based cream cheese or nutritional yeast for a cheesy flavor.
How Do I Butterfly the Beef Tenderloin Properly?
Butterflying the beef tenderloin is essential for even cooking and a nice filling presentation. Follow these steps for success:
- Place the tenderloin on a clean cutting board with the thinner side facing you.
- Using a sharp knife, make a horizontal cut along the length of the tenderloin, starting at one side and cutting towards the center, but don’t cut all the way through.
- Open the meat like a book. Flatten it gently with a meat mallet for an even thickness.
Remember, the goal is to create a large, flat surface that can hold your delicious filling!
What’s the Best Way to Tie the Stuffed Tenderloin?
Tying up the tenderloin keeps the filling secure during cooking. Here’s how to do it easily:
- Cut kitchen twine into long pieces, about 2 feet each.
- Start from one end of the rolled tenderloin. Tie a knot and space the twine about 1-2 inches apart as you wrap it around.
- Finish with another knot at the end to secure everything in place.
This simple technique keeps all those yummy fillings inside while roasting!
Stuffed Beef Tenderloin
Ingredients You’ll Need:
- 1 (3 to 4 lb) beef tenderloin, trimmed and butterflied
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 2 cups fresh spinach, chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 4 oz cream cheese or goat cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon butter
- Kitchen twine for tying
How Much Time Will You Need?
This stuffed beef tenderloin recipe takes about 15 minutes for prep and another 30-35 minutes for cooking, plus a 10-minute resting time afterward. In total, you’ll need about 1 hour for a delicious, hearty meal that’s sure to impress your guests!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn on your oven to preheat at 400°F (200°C). This way, it’ll be nice and hot for cooking your tenderloin.
2. Prepare the Beef Tenderloin:
Take your beef tenderloin and place it on a cutting board. Use a sharp knife to slice it horizontally through the middle, opening it like a book—just make sure not to cut all the way through. Next, use a meat mallet or rolling pin to gently flatten it to an even thickness.
3. Season the Meat:
Generously sprinkle salt and black pepper on both the inside and outside of the butterflied tenderloin. This adds flavor to the meat!
4. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic. Sauté for about 2-3 minutes until they become translucent.
5. Add the Mushrooms:
Next, toss the sliced mushrooms into the pan and cook until they are softened and any moisture has evaporated, which should take about 5-7 minutes.
6. Mix in the Spinach:
Now, add the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from the heat, then stir in the softened cream cheese, Parmesan, chopped rosemary, thyme, and a pinch of salt and pepper. Mix everything together until it’s well combined and creamy.
7. Fill the Tenderloin:
Spread the delicious mushroom and spinach mixture evenly over the inside of the butterflied tenderloin.
8. Roll It Up:
Roll the tenderloin back up tightly around the filling. Use kitchen twine to tie it securely at 1-2 inch intervals, ensuring the filling stays put while it cooks.
9. Sear the Tenderloin:
In an ovenproof skillet, melt the butter over medium-high heat. Once hot, carefully place the tied tenderloin in the skillet and sear it on all sides until it’s nicely browned, which should take about 2-3 minutes per side.
10. Roast in the Oven:
Transfer the skillet to your preheated oven and roast the tenderloin for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
11. Let It Rest:
Once done, take the tenderloin out of the oven and let it rest for about 10 minutes. This helps to keep it juicy when slicing.
12. Slice and Serve:
Carefully slice the beef into 1-inch thick pieces, garnish with some fresh rosemary, and serve hot. Enjoy with roasted vegetables or creamy mashed potatoes for a delightful meal!
This stuffed beef tenderloin is a true culinary delight. Whether it’s for a special occasion or a cozy dinner at home, it’s bound to impress everyone at the table!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While beef tenderloin is the star of this dish for its tenderness, you can use flank steak or sirloin as alternatives. Just keep in mind that they may require different cooking times and methods to achieve the same juicy results.
How Can I Make This Recipe Ahead of Time?
You can prepare the filling (mushrooms, spinach, and cheese) a day ahead and store it in the fridge. Butterfly the beef and assemble it just before cooking for the best texture. It’s a great way to save time on a busy day!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results when reheating, warm gently in the oven at 350°F (175°C) until heated through, or in the microwave for a shorter time.
Can I Freeze Stuffed Beef Tenderloin?
Yes, you can freeze the prepared but uncooked stuffed tenderloin. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before cooking.
