Quick Christmas Stuffed Beef Tenderloin – Festive Holiday Dinner Recipe
Quick Christmas stuffed beef tenderloin is the ultimate holiday showstopper! Tender beef filled with savory herbs, garlic, and creamy cheese is roasted until golden and juicy, creating a festive centerpiece that’s perfect for Christmas dinner or any special celebration. Elegant, flavorful, and surprisingly simple to prepare.
Equipment
- Sharp knife & cutting board
- Mixing bowl
- Kitchen twine
- Skillet (for searing)
- Roasting pan
- Meat thermometer
Ingredients
- 1 whole beef tenderloin (about 3–4 lbs)
- 3 tbsp butter, softened
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- ½ cup sautéed mushrooms (optional)
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp parsley, chopped
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 cup red wine (for sauce, optional)
Instructions
- Butterfly Tenderloin: Slice lengthwise down the center, open like a book, and season generously.
- Prepare Stuffing: Mix butter, garlic, breadcrumbs, herbs, and mushrooms (if using).
- Fill & Roll: Spread stuffing evenly, roll tightly, and secure with kitchen twine.
- Sear: Heat olive oil in skillet. Sear tenderloin on all sides until golden.
- Roast: Transfer to roasting pan. Roast at 400°F (200°C) until internal temp reaches 130°F (54°C) for medium-rare.
- Rest: Let rest 15 minutes before slicing.
- Serve: Slice into thick rounds. Optional: make pan jus or red wine reduction for sauce.
Notes
- Always use a meat thermometer for precision.
- Don’t overstuff—keep filling even for easy rolling.
- Resting ensures juices redistribute for tenderness.
- Try variations: cranberry-walnut stuffing, prosciutto wrap, or blue cheese filling.
- Garnish with rosemary sprigs for festive flair.