Introduction

Deciding on the perfect centerpiece for your Christmas dinner can be daunting, but this stuffed beef tenderloin makes it easy. It’s elegant yet straightforward to prepare, offering a flavorful and impressive main dish that will delight every guest around your table.

The image shows a white plate with a single sliced meat roll at the center, revealing three layers inside: a pinkish ground meat outer layer, a light beige stuffing middle layer, and green herbs sprinkled within the stuffing. Next to the meat roll are several roasted brussels sprouts with a slightly charred texture and shiny green color. The plate has a decorative blue and green flower pattern. The background surface is white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups breadcrumbs (preferably panko for a lighter texture)
1 large onion, finely chopped (about 1 cup)
1 cup unsalted butter, melted and cooled
2 tbsp minced garlic (freshly minced for best flavor)
1 1/2 cups fresh parsley, finely chopped
1 beef tenderloin roast (4-6 lb, center cut preferred)
2 tsp salt (Diamond Crystal Kosher Salt recommended)
2 tsp black pepper, freshly ground

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit. In a bowl, combine the breadcrumbs, minced garlic, chopped onion, melted butter, and finely chopped parsley to make the stuffing mixture.
Step 2: Prepare the roast by slicing it lengthwise into a pinwheel shape. Work slowly, pulling the meat as you slice about 1 inch deep, then roll it. Continue with 1- to 2-inch slices, rolling to keep the meat flat and ready for stuffing.
Step 3: Spread the breadcrumb stuffing evenly over the unrolled meat. Roll up the meat tightly and secure with butcher’s twine at 1-inch intervals to hold the stuffing in place. Season the outside with salt and pepper.
Step 4: Place the stuffed roast on a wire rack inside a roasting pan to ensure even cooking. Roast in the preheated oven for 50 to 70 minutes until it reaches your desired doneness—145°F for medium-rare or 160°F for medium. Remove it from the oven when it’s about 10 degrees below your target as it will continue to cook while resting.
Step 5: Let the roast rest for 10 minutes covered loosely with foil to allow juices to redistribute. Slice into portions and serve hot.

Tips & Variations

Use panko breadcrumbs for extra crunch or make your own by pulsing day-old bread in a food processor.
If fresh parsley isn’t available, substitute with fresh spinach or a mix of fresh herbs like basil and oregano.
Butter adds richness to the stuffing, but olive oil can be used as a substitute if preferred.
Use a reliable meat thermometer to ensure perfect doneness and avoid overcooking.
Let the meat come to room temperature before cooking for even results.
If you don’t have beef tenderloin, a butterflied beef top round roast may be used, but expect a firmer texture and longer cooking time.

Storage

Store leftover stuffed beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to preserve tenderness and avoid drying out the meat.

How to Serve

A close-up photo of a sliced beef roll on a white plate with green herb garnish around it. The beef is cooked medium with a pink center, wrapped around a filling of chopped green spinach and crumbled white cheese. The outer layer of the beef is well-seared and browned with some small bits of garlic and spices on top. The texture of the beef looks tender and juicy. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed beef tenderloin ahead of time?

Yes, you can prepare and stuff the beef tenderloin several hours before cooking. Keep it covered in the refrigerator until you’re ready to roast it.

How do I ensure the tenderloin stays juicy and tender?

Bringing the meat to room temperature before cooking, tying it tightly with kitchen twine, using a meat thermometer to avoid overcooking, and letting it rest after roasting all help keep the tenderloin juicy and tender.