Description
This Quick Christmas Stuffed Beef Tenderloin is a festive and flavorful entrée featuring a tender beef loin filled with a savory mushroom, breadcrumb, and parmesan stuffing. Perfectly roasted to juicy perfection, it’s an elegant main course that’s simple enough for a holiday gathering or special dinner.
Ingredients
Scale
Beef Tenderloin
- 2 pounds beef tenderloin
Stuffing
- 8 ounces mushrooms, chopped
- 1 cup breadcrumbs
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
Seasoning for Beef
- Salt and black pepper for seasoning the beef tenderloin
- Kitchen twine for securing the stuffed tenderloin
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for roasting the stuffed beef tenderloin.
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until they become translucent and fragrant, about 3-4 minutes.
- Cook Mushrooms: Add the chopped mushrooms to the skillet and cook until they release their moisture and soften, approximately 5-7 minutes.
- Prepare Stuffing: Remove the skillet from heat. Stir in the breadcrumbs, chopped parsley, grated parmesan cheese, salt, black pepper, thyme, and red pepper flakes, mixing well to combine all ingredients evenly.
- Stuff the Tenderloin: Cut a pocket in the center of the beef tenderloin lengthwise, being careful not to cut through entirely. Fill the pocket evenly with the prepared stuffing mixture.
- Secure and Season: Use kitchen twine to tie the beef tenderloin securely to keep the stuffing in place during cooking. Season the outside generously with salt and pepper.
- Roast the Beef: Place the stuffed tenderloin on a roasting pan or baking sheet. Roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Rest the Meat: Remove the roasted stuffed beef tenderloin from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender result.
Notes
- Ensure to not overstuff the tenderloin to prevent the stuffing from spilling out during cooking.
- Use a meat thermometer to check for proper doneness to avoid overcooking.
- Letting the meat rest after roasting is crucial for juicy slices.
- If preferred, substitute the breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
- Adjust red pepper flakes for desired spice level.
