Christmas Stuffed Beef Tenderloin – Juicy & Elegant Roast

What centerpiece dish commands attention at the holiday table while remaining surprisingly simple to execute for home cooks? Christmas stuffed beef tenderloin combines premium beef with savory filling, creating a restaurant-quality main dish recipe that impresses guests without requiring professional culinary training. This elegant roast features tender beef butterflied and filled with aromatic herbs, garlic, and cheese that melt into every slice, delivering both visual drama and extraordinary flavor. The Christmas stuffed beef tenderloin proves that holiday hosting can be both sophisticated and manageable when you choose the right recipe that delivers maximum impact with straightforward techniques.

Ingredients List

For this Christmas stuffed beef tenderloin, you’ll need:

For the Beef:

• 1 whole beef tenderloin, 4-5 pounds, trimmed
• 3 tablespoons olive oil
• 2 tablespoons coarse salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme

For the Stuffing:

• 3 tablespoons butter
• 1 cup baby spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup breadcrumbs
• Salt and pepper to taste

For Finishing:

• Kitchen twine for tying
• Fresh herbs for garnish
• 2 tablespoons butter for basting

Timing

This Christmas stuffed beef tenderloin requires:

• Preparation Time: 30 minutes
• Roasting Time: 45-60 minutes
• Resting Time: 15 minutes
• Total Time: 1 hour 45 minutes

Step-by-Step Instructions

Step 1: Butterfly the Tenderloin

Place beef tenderloin on a cutting board and use a sharp knife to slice horizontally through the center, stopping about 1 inch from the opposite edge. Open like a book and flatten gently with a meat mallet to create an even thickness of about 1 inch throughout. This butterflying technique ensures even cooking and creates the perfect pocket for stuffing.

Step 2: Prepare the Stuffing

Melt butter in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach and cook until wilted. Remove from heat and stir in sun-dried tomatoes, feta cheese, basil, and breadcrumbs. Season with salt and pepper. Let the mixture cool slightly before spreading onto the beef.

Step 3: Stuff and Roll

Spread the stuffing mixture evenly over the butterflied beef, leaving a 1-inch border on all sides. Starting from one long edge, roll the tenderloin tightly into a cylinder. Tie with kitchen twine at 2-inch intervals to maintain shape during cooking. Season the exterior generously with salt, pepper, garlic powder, and thyme.

Step 4: Sear the Tenderloin

Heat olive oil in a large oven-safe skillet over high heat. Sear the Christmas stuffed beef tenderloin on all sides until deeply browned, about 2-3 minutes per side. This caramelization creates a flavorful crust and locks in juices for maximum tenderness.

Step 5: Roast to Perfection

Transfer the skillet to a preheated 400°F oven. Roast for 45-60 minutes, basting occasionally with melted butter, until internal temperature reaches 135°F for medium-rare or 145°F for medium. Use a meat thermometer for accuracy. Remove from oven, tent with foil, and rest for 15 minutes before slicing to allow juices to redistribute throughout the meat.

Nutritional Information

For a serving of this Christmas stuffed beef tenderloin:

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 11g
• Cholesterol: 135mg
• Sodium: 680mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 42g
• Iron: 4mg
• Vitamin A: 850IU

Healthier Alternatives for the Recipe

Transform your Christmas stuffed beef tenderloin into a healthier version with these modifications:

• Leaner Cut Selection: Choose center-cut tenderloin with minimal marbling or substitute with beef sirloin for lower fat content while maintaining tenderness and flavor
• Low-Fat Cheese Options: Replace full-fat feta with part-skim mozzarella or reduced-fat goat cheese to cut saturated fat by half without sacrificing creamy texture
• Increased Vegetable Content: Double the spinach and add sautéed mushrooms or roasted red peppers to boost fiber, vitamins, and minerals while reducing calorie density per serving
• Olive Oil Cooking Method: Use olive oil spray instead of butter for basting to reduce saturated fat while maintaining moisture and adding heart-healthy monounsaturated fats
• Herb-Heavy Seasoning: Reduce salt and rely more on fresh herbs like rosemary, oregano, and parsley to enhance flavor complexity without increasing sodium levels significantly
• Whole Grain Breadcrumbs: Swap regular breadcrumbs with whole wheat or panko varieties for added fiber and nutrients that support digestive health and sustained energy throughout your holiday meal

Serving Suggestions

Elevate your Christmas stuffed beef tenderloin experience with these ideas:

• Slice into thick medallions and arrange on a serving platter garnished with fresh rosemary sprigs and roasted cherry tomatoes
• Serve the Christmas stuffed beef tenderloin with classic sides like garlic mashed potatoes, roasted Brussels sprouts, and honey-glazed carrots for traditional holiday flavors
• Pair with rich red wine reduction sauce or creamy horseradish sauce for elegant accompaniment that complements the beef’s robust flavor
• Present alongside Yorkshire puddings or dinner rolls to soak up the flavorful juices released during slicing
• Accompany this Christmas stuffed beef tenderloin recipe with cranberry chutney or fig compote for sweet-savory contrast that enhances the overall dining experience
• Offer with green bean almondine and scalloped potatoes for a complete upscale holiday dinner spread
• Garnish individual plates with microgreens and balsamic reduction drizzle for restaurant-quality presentation

Common Mistakes to Avoid

Master this Christmas stuffed beef tenderloin by avoiding these pitfalls:

• Uneven Butterflying: Creating inconsistent thickness during butterflying causes uneven cooking with some areas overcooked while others remain undercooked, so work carefully with a sharp knife and use a meat mallet to even out any thick spots before stuffing
• Overstuffing the Roll: Adding too much filling causes it to squeeze out during rolling and cooking, creating mess and loss of flavor, so spread stuffing in a thin, even layer leaving adequate borders
• Inadequate Searing: Skipping proper browning or rushing the searing process results in pale exterior lacking the caramelized crust that adds depth and visual appeal to the finished roast
• Skipping Internal Temperature: Relying on cooking time alone without using a meat thermometer frequently leads to overcooked, dry beef since oven variations and beef size affect actual cooking duration significantly
• Cutting Too Soon: Slicing immediately after removing from oven causes all the precious juices to run out onto the cutting board instead of staying within the meat where they belong

Storing Tips for the Recipe

Preserve the freshness of your Christmas stuffed beef tenderloin with these strategies:

• Proper Cooling Method: Allow beef to cool to room temperature within 2 hours of cooking before refrigerating to prevent bacterial growth while avoiding condensation that makes meat soggy when stored too hot
• Refrigeration Storage: Wrap leftover slices tightly in plastic wrap then aluminum foil, storing in the coldest part of refrigerator for up to 4 days while maintaining quality and flavor
• Freezing Technique: Freeze individual portions of your Christmas stuffed beef tenderloin recipe wrapped in plastic wrap and placed in freezer bags with air removed for up to 3 months, labeling with date for easy tracking
• Reheating Without Drying: Warm slices in oven at 250°F covered with foil and a splash of beef broth to restore moisture, or reheat gently in microwave with damp paper towel covering
• Advance Preparation: Prepare and stuff the tenderloin up to 24 hours ahead, keeping refrigerated until ready to sear and roast for fresh-cooked taste with minimal day-of effort

Conclusion

Christmas stuffed beef tenderloin delivers restaurant elegance to your holiday table through straightforward techniques and spectacular results. With tender beef, savory stuffing, and impressive presentation, this centerpiece roast proves that sophisticated holiday hosting remains accessible to confident home cooks ready to create memorable dining experiences.

Ready to impress your holiday guests? Try this recipe and share your beautiful results in the review section below. Leave a comment on our blog with photos of your Christmas stuffed beef tenderloin and the sides that made your holiday dinner truly unforgettable!

FAQs

Can I prepare the stuffing mixture ahead of time? Absolutely! Make the stuffing up to 2 days ahead and store covered in the refrigerator. Bring to room temperature before spreading on the beef to ensure even cooking throughout.

What if my butcher hasn’t trimmed the tenderloin? Remove the silver skin using a sharp knife angled just under the membrane. Slide the knife along the meat while holding the silver skin taut to peel it away cleanly without removing meat.

Can I use different stuffing ingredients? Yes! Try mushrooms with blue cheese, caramelized onions with gruyere, or prosciutto with provolone. Just ensure ingredients are pre-cooked and not too wet to prevent sogginess in the final dish.

How do I butterfly beef if I’ve never done it before? Make a horizontal cut through the center parallel to the cutting board, stopping 1 inch from the edge. Open like a book. If nervous, ask your butcher to butterfly it for you when purchasing.

Can I make this Christmas stuffed beef tenderloin for a smaller group? Yes! Purchase a 2-3 pound tenderloin portion and reduce stuffing ingredients by half. Adjust cooking time to 30-40 minutes, still checking internal temperature for doneness rather than relying on time alone.