Description

This Best Christmas Stuffed Beef Tenderloin is a show-stopping holiday centerpiece that impresses with its flavorful breadcrumb and herb stuffing. Despite its elegant appearance, it is surprisingly simple to prepare using straightforward ingredients and steps. Perfect for festive dinners, this stuffed tenderloin offers a tender, juicy roast rolled with a delicious garlic, onion, and parsley filling, making it a guaranteed crowd-pleaser.

Ingredients

Scale

For the Stuffing:

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 fresh garlic
1 1/2 cups fresh parsley, finely chopped

For the Beef Tenderloin:

1 beef tenderloin roast (4–6 lb, center cut preferred)
2 tsp Diamond Crystal Kosher Salt
2 tsp freshly ground black pepper

Instructions

Preheat the Oven and Prepare Ingredients: Preheat your oven to 425°F. In a bowl, combine the breadcrumbs, minced garlic, finely chopped onion, melted butter, and fresh parsley to create the stuffing mixture, setting it aside while you prepare the beef.
Prepare the Roast for Stuffing: Lay the tenderloin flat and carefully slice lengthwise into a pinwheel shape, starting at the top with the blade angled about an inch deep, then rolling the meat as you continue slicing in 1-2 inch increments, until the roast is unrolled and flat for stuffing.
Stuff and Roll the Roast: Evenly spread the breadcrumb stuffing over the unrolled meat surface. Roll the meat back up tightly, securing with butcher’s twine at 1-inch intervals to keep the filling intact. Season the exterior with salt and pepper evenly.
Roast the Meat: Place the stuffed and tied roast on a wire rack inside a roasting pan. Roast at 425°F for 50 to 70 minutes, depending on your preferred doneness: 145°F internal temperature for medium-rare or up to 160°F for medium. Remove the roast when it is about 10°F below your target temperature as it will continue to cook during resting.
Rest and Serve: Let the roast rest loosely covered with foil for 10-20 minutes after removing it from the oven to allow the juices to redistribute. Slice into portions and serve immediately, pairing with your choice of sides.

Notes

Bring the beef tenderloin to room temperature 1-2 hours before cooking for even cooking.
Tie the roast securely with kitchen twine at 1-inch intervals to keep stuffing and shape intact.
Use a reliable meat thermometer to avoid overcooking the expensive cut.
Allow the roast to rest before slicing to retain juices and tenderness.
Substitutes: Butterflied top round roast can be used if tenderloin is unavailable, but expect a less tender result.
Panko breadcrumbs add extra crunch; gluten-free breadcrumbs can be used for dietary preferences.
Fresh herbs are best for stuffing flavor; avoid dried parsley for this recipe.
Salted butter can replace unsalted butter by reducing added salt by 1/2 teaspoon.
Garlic powder may substitute fresh garlic in a pinch (2 teaspoons equivalent).
Pair the roast with roasted potatoes, veggies, or a simple green salad for a balanced meal.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: Beef Tenderloin, Stuffed Beef Tenderloin, Christmas Dinner, Holiday Roast, Christmas Beef Recipe, Beef Roast, Festive Meat Dish