Ah, Christmas! A time of warmth, twinkling lights, and delicious feasts. One of my favorite memories is gathering around the dinner table with family and friends, the air rich with the aroma of something special cooking in the oven. It was always an occasion to share stories, laughter, and of course, mouthwatering dishes. As I grew older, I wanted to create my own memorable holiday traditions, one that would tantalize the taste buds and create lasting memories. The Best Christmas Stuffed Beef Tenderloin is my go-to dish for just such occasions. It’s impressive enough for a festive gathering yet surprisingly simple to whip up at home. Kids and adults alike can’t resist its flavorful stuffing and perfectly tender beef, making it the star of any holiday spread. Let’s dive into this delectable recipe together!

Why You’ll Love This Recipe

• Impressive and elegant, perfect for special occasions.
• Tender, juicy beef that melts in your mouth.
• Versatile stuffing options to cater to your taste.
• Filled with seasonal herbs that evoke holiday cheer.
• Great for leftovers—if you can resist eating it all in one sitting!

Ingredients

Ready to get cooking? Here’s what you’ll need:

• 2 to 3 pounds beef tenderloin, trimmed
• 1 cup fresh spinach, chopped (you can use frozen, just make sure to thaw and drain well)
• 1 cup mushrooms, finely chopped
• ½ cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced (fresh garlic adds more punch than powdered)
• ½ cup breadcrumbs (I love using panko for extra crunch)
• ½ cup ricotta cheese (adds creaminess; feel free to substitute with goat cheese for a tangy twist)
• 1 large egg, beaten (to bind it all together)
• Salt and pepper, to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Olive oil for searing
• Red wine, for deglazing (optional, but it enhances the sauce!)

Don’t forget to have some kitchen twine handy for tying up your tenderloin—it’ll help keep that delicious stuffing inside!

Step-by-Step Instructions

Let’s get down to business! Follow these steps to create your meaty masterpiece:

1. Prep the beef: Start by preheating your oven to 400°F (200°C). Then, lay your beef tenderloin flat on a cutting board. Using a sharp knife, carefully slice the beef from one end to the other, creating a “pocket” for your stuffing. Be careful not to cut all the way through!
2. Make the stuffing: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, sauté the garlic until fragrant, about 30 seconds. Add the chopped mushrooms and cook until they’re soft and browned—this should take about 5 minutes. Next, add the spinach and sun-dried tomatoes; cook just until the spinach has wilted. Remove from heat and let it cool a bit.
3. Mix it all up: In a mixing bowl, combine your sautéed veggies, breadcrumbs, ricotta cheese, egg, rosemary, thyme, and a sprinkle of salt and pepper. Mix until everything is well-combined; you want it nice and cohesive!
4. Stuff the beef: Carefully spoon the stuffing into the pocket of your beef tenderloin. Don’t be shy; pack it in there! Use kitchen twine to tie the tenderloin closed at several intervals—this holds everything together and helps it cook evenly.
5. Brown the beef: In the same skillet you used for the stuffing, heat a bit more olive oil if necessary. Sear the stuffed tenderloin over medium-high heat for about 3-5 minutes on each side, until it’s beautifully browned. This step is key to locking in those juices!
6. Roast it: Transfer the tenderloin to a roasting pan and pop it in your preheated oven. Roast for about 20-25 minutes for medium-rare (125°F internal temperature), or until cooked to your liking. If you prefer, you can add a splash of red wine to the roasting pan midway through for a lovely sauce.
7. Rest and slice: Once cooked, remove the tenderloin from the oven and allow it to rest for about 10 minutes. This will help the juices redistribute, making each slice succulent and tender. Once rested, slice into medallions, and serve!

Pro tip: Don’t rush the resting part! This ensures every bite is as juicy as can be.

Pro Tips & Variations

If you’re feeling adventurous, here are some fun twists you can try with the Best Christmas Stuffed Beef Tenderloin:

• Herb mix-up: Experiment with different herbs! Basil and oregano work beautifully together or add a bit of sage for a warmer flavor profile.
• Nutty crunch: Add some toasted pine nuts or walnuts to your stuffing for an unexpected crunch and depth of flavor.
• Vegetarian option: Instead of beef, try stuffing a portobello mushroom cap with your mixture for a hearty vegetarian option.
• Cheesy finish: For a cheesy crust, sprinkle some grated Parmesan on top of the tenderloin before roasting!

It’s all about personalizing this dish to match your flavor preferences! Enjoy the process, and don’t be afraid to get creative.

Serving Suggestions

When it comes to serving, the sky’s the limit! I adore serving this succulent beef tenderloin alongside creamy mashed potatoes or a buttery risotto—both are fantastic options for soaking up any drippings. Pair it with roasted seasonal vegetables for a warm, colorful plate. Let’s sprinkle some fresh herbs over the top just before serving for a beautiful finish. You can even drizzle a little balsamic reduction for an extra touch of flavor.

And let’s not forget the wines! A nice full-bodied red wine complements the richness of the beef beautifully. Picture this: you, your loved ones, and a beautiful table set for the holidays, where laughter and delicious flavors fill the air. Isn’t that a joy?

Storage Tips

If you happen to have any leftovers (though I doubt it!), here’s how to keep them fabulous:

• Refrigerating: Wrap any leftovers tightly in plastic wrap or place them in an airtight container. They should stay tasty for about 3 days.
• Freezing: To freeze, slice the tenderloin and place the pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Just make sure to lay a piece of parchment paper between the layers if you’re stacking them to avoid sticking.
• Reheating: When it’s time to enjoy this again, thaw it overnight in the fridge. Reheat gently in the oven at 250°F (120°C) until warmed through, avoiding the microwave if possible to keep it tender!

FAQs

Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance. Just store it in the fridge, and when you’re ready to stuff your tenderloin, let it come to room temperature before using it.

What can I serve with stuffed beef tenderloin?

Think creamy mashed potatoes, roasted veggies, or a fresh salad! Bread is also a must; a crusty baguette is perfect for soaking up the tasty juices.

Can I use other cuts of beef?

Yes, while beef tenderloin is the star here, you can use flank steak or sirloin. Just keep in mind cooking times will vary based on the cut you choose!

Is this difficult to make?

Not at all! While a stuffed tenderloin may seem fancy, it’s quite simple, especially if you follow these step-by-step instructions. You’ll impress everyone without breaking a sweat!

What if I don’t have fresh herbs?

No worries! You can use dried herbs instead; just remember that dried herbs are more concentrated. Use about a third of the amount indicated for fresh herbs, and you’ll be good to go!

How do I know when the beef is done?

The best way is to use a meat thermometer! For medium-rare, look for an internal temperature of about 125°F (52°C). Let the tenderloin rest for a few minutes after coming out of the oven, and it will rise to about 130°F (54°C).

Conclusion

I hope you’re as excited to try the Best Christmas Stuffed Beef Tenderloin as I am! Cooking is all about sharing joy and creating memories around the table, and this recipe is sure to do just that. Whether it’s a festive gathering or a cozy family dinner, this dish is bound to warm hearts and satisfy appetites. I’d love to hear about your experience—what twists did you make, and how did your loved ones enjoy it? Please feel free to comment below and share your own holiday traditions! Happy cooking, my friend!

Ultimate Best Christmas Stuffed Beef Tenderloin Recipe Unveiled

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• Author: antaki
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

Discover the best stuffed beef tenderloin for Christmas Elevate your holiday feast with this easy mouthwatering recipe and impress your guests

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Ingredients

Scale 1x2x3x

2 to 3 pounds of beef tenderloin, trimmed

1 cup of fresh spinach, chopped

1 cup of mushrooms, finely chopped

½ cup of sun-dried tomatoes, chopped

3 cloves of garlic, minced

½ cup of breadcrumbs

½ cup of ricotta cheese

1 large egg, beaten

Salt and pepper, to taste

1 tablespoon of fresh rosemary, chopped

1 tablespoon of fresh thyme, chopped

Olive oil for searing

Red wine for deglazing (optional)

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Instructions

Preheat your oven to 400°F (200°C). Lay your beef tenderloin flat and slice to create a pocket for the stuffing.

In a skillet, heat olive oil and sauté garlic, mushrooms, spinach, and sun-dried tomatoes.

Combine sautéed veggies, breadcrumbs, ricotta, egg, rosemary, thyme, salt and pepper in a bowl.

Stuff the mixture into the beef tenderloin pocket and tie it with kitchen twine.

Sear the tenderloin in the skillet until browned on both sides.

Transfer to a roasting pan and roast in the oven for 20-25 minutes for medium-rare.

Allow to rest for 10 minutes before slicing and serving.

Notes

Create lasting memories with the Best Christmas Stuffed Beef Tenderloin, an impressive yet simple dish perfect for any festive gathering.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 400
• Sugar: 3 grams
• Fat: 20 grams
• Carbohydrates: 10 grams
• Fiber: 2 grams
• Protein: 50 grams

Keywords: Christmas recipe, beef tenderloin, stuffed beef, holiday dinner, festive dish