Description
This Quick Christmas Stuffed Beef Tenderloin is a festive and flavorful main dish perfect for holiday gatherings. Tender beef tenderloin is filled with a savory mushroom, breadcrumb, and parmesan stuffing, then roasted to juicy perfection. Easy to prepare and elegant to serve, this recipe makes a delightful centerpiece for your Christmas 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
Other
- 2 tablespoons olive oil
- Additional salt and black pepper for seasoning the beef
- Kitchen twine for securing the tenderloin
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the beef tenderloin.
- Sauté Aromatics: In a skillet over medium heat, warm 2 tablespoons of olive oil, then add the diced onion and minced garlic. 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 are tender, approximately 5-7 minutes.
- Prepare Stuffing Mixture: Remove the skillet from heat and stir in the breadcrumbs, chopped parsley, grated parmesan cheese, salt, black pepper, thyme, and red pepper flakes. Mix until all ingredients are well combined.
- Stuff the Beef: Carefully cut a pocket along the side of the beef tenderloin, making sure not to cut all the way through. Fill the pocket evenly with the prepared stuffing mixture.
- Secure and Season: Use kitchen twine to secure the tenderloin to hold the stuffing inside. Season the exterior of the beef with salt and black pepper to taste.
- Roast Beef Tenderloin: Place the stuffed tenderloin on a roasting pan or baking sheet and roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare doneness.
- Rest and Serve: Remove the beef from the oven and let it rest for 10 minutes to allow the juices to redistribute. Slice and serve warm.
Notes
- Ensure the tenderloin is evenly stuffed but avoid overfilling to prevent tearing.
- Use a meat thermometer to check doneness accurately and avoid overcooking.
- Letting the meat rest after roasting enhances juiciness.
- For extra flavor, you can brush the outside of the tenderloin with a bit of olive oil or butter before roasting.
- Kitchen twine can be soaked in water for easier handling and to prevent burning in the oven.
