Looking for a show-stopping dish to impress your guests or elevate your weeknight dinner? Look no further than this mouthwatering Stuffed Beef Tenderloin recipe! With a juicy center-cut beef tenderloin stuffed with savory mushrooms, spinach, and cheese, this dish is sure to be a hit at any gathering.
Why You’ll Love This Recipe?
- Bursting with flavor: The combination of mushrooms, spinach, and cheese creates a rich and savory filling that perfectly complements the tender beef.
- Easy to make: Despite its impressive appearance, this recipe is surprisingly simple to prepare, making it a great option for both special occasions and weeknight dinners.
- Perfect for meal prep: This Stuffed Beef Tenderloin can be prepared ahead of time and cooked when ready, making it a convenient option for meal prepping.
Ingredient Notes:
- Salted butter (stick), at room temperature: Adds richness and flavor to the filling.
- Cremini mushrooms, chopped: Provide a meaty texture and earthy flavor.
- Garlic cloves, finely chopped: Infuse the filling with aromatic garlic notes.
- Shallot, chopped: Adds a subtle sweetness to the filling.
- Crushed red pepper flakes: Add a hint of heat to balance the flavors.
- Kosher salt and black pepper: Enhance the overall seasoning of the dish.
- Baby spinach, coarsely chopped: Adds a pop of green color and a boost of nutrients.
- Grated lemon zest plus lemon juice: Brightens up the flavors of the filling.
- Seasoned breadcrumbs and grated parmesan cheese: Create a flavorful and crispy topping for the beef.
- Fresh rosemary, finely chopped: Adds a fragrant and herbaceous note.
- Whole center-cut beef tenderloin: The star of the show, tender and juicy.
Step-by-Step Instructions:
- Preheat the oven to 425°F and prepare the stuffing by sautéing mushrooms, garlic, shallot, and red pepper flakes in butter.
- Add spinach, lemon zest, and juice, then stir in breadcrumbs, parmesan, and rosemary.
- Butterfly the beef tenderloin, season with salt and pepper, and spread the stuffing evenly.
- Roll up the beef and tie with kitchen twine, then sear in a hot pan before transferring to the oven to roast.
- Make a pan sauce with beef broth, red wine, shallot, and butter, then serve sliced beef with the sauce.
Helpful Tips:
- Use a meat thermometer to ensure the beef reaches your desired level of doneness.
- Let the beef rest for a few minutes before slicing to retain its juices.
- Swap the mushrooms and spinach for your favorite fillings like sun-dried tomatoes or roasted peppers.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Tie the beef securely with kitchen twine to keep the stuffing in place during cooking.
- Let the meat come to room temperature before cooking for more even cooking.
- For a more intense flavor, marinate the beef in the fridge with the stuffing ingredients for a few hours before cooking.
Serving Suggestions:
Pair this Stuffed Beef Tenderloin with creamy mashed potatoes, roasted vegetables, and a bold red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To store leftovers, wrap the beef tightly in foil or plastic wrap and refrigerate. Reheat in a 325°F oven until warmed through, or gently heat in a skillet with a bit of butter for a crispy finish.
Frequently Asked Questions:
- Can I use a different cut of beef for this recipe?
Yes, you can use a beef sirloin or flank steak for a more budget-friendly option. - Can I prepare the stuffing in advance?
Absolutely! Prepare the stuffing up to a day ahead and refrigerate until ready to use. - How can I make the dish less spicy?
Simply reduce or omit the crushed red pepper flakes for a milder flavor profile.
Conclusion:
Now that you have all the tips and tricks to make this delicious Stuffed Beef Tenderloin, it’s time to get cooking! Whether you’re looking to impress guests or treat yourself to a special meal, this recipe is sure to deliver on both flavor and presentation. Give it a try and let us know how it turns out! Cheers to happy cooking and delicious dining.
Print
Stuffed Beef Tenderloin
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 8–10 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: American
Description
This recipe for Stuffed Beef Tenderloin features a flavorful filling of mushrooms, spinach, and seasonings, all wrapped in a tender beef tenderloin. Perfect for a special occasion or a festive dinner!
Ingredients
Scale
Main Filling:
- 8 Tbsp. salted butter (1 stick), at room temperature
- 8 oz. cremini mushrooms, chopped
- 2 garlic cloves, finely chopped
- 1 shallot, chopped
- 1/4 tsp. crushed red pepper flakes
- 2 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 (5-oz.) package baby spinach, coarsely chopped
- 1/2 tsp. grated lemon zest plus 2 tsp. lemon juice
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated parmesan cheese (about 1 oz.)
- 2 tsp. fresh rosemary, finely chopped
- 1 (4- to 5-lb.) whole center-cut beef tenderloin
Pan Sauce:
- 2 cups beef broth
- 1 cup dry red wine, such as a red blend or Pinot Noir
- 1 shallot, chopped
- 4 Tbsp. (1/2 stick) salted butter, cold and cubed
Instructions
- Prepare the filling: In a skillet, melt 2 tablespoons of butter and sauté mushrooms, garlic, shallot, and red pepper flakes until softened. Add spinach, salt, pepper, lemon zest, and juice. Remove from heat and stir in breadcrumbs, parmesan, and rosemary.
- Prepare the beef: Butterfly the beef tenderloin and pound it flat. Spread the filling on top and roll it tightly. Secure with kitchen twine.
- Cook the beef: Sear the beef in a hot skillet, then roast in the oven until cooked to desired doneness.
- Make the pan sauce: Deglaze the skillet with wine, add broth and shallot, simmer, then whisk in cold butter.
Notes
- For a more intense flavor, marinate the beef overnight with the filling ingredients.
- Adjust the seasoning of the filling to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg