Print

Quick Christmas Stuffed Beef Tenderloin

Quick Christmas Stuffed Beef Tenderloin
Print Recipe

The Quick Christmas Stuffed Beef Tenderloin is a festive, flavorful main dish combining tender, juicy beef with a savory, aromatic holiday stuffing featuring herbs, cranberries, nuts, and creamy cheese. Ready in under an hour, this elegant and customizable roast is perfect for Christmas dinners and special gatherings, offering impressive presentation and rich seasonal flavors with minimal kitchen time.

Ingredients

Scale

Main Ingredient

  • 2 pounds fresh center-cut beef tenderloin

Stuffing Ingredients

  • 1 cup fresh spinach or kale, chopped
  • ½ cup cranberries (fresh or dried)
  • ½ cup walnuts or pecans, chopped
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 4 ounces cream cheese or goat cheese, softened
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Tenderloin: Trim excess fat and silver skin from the beef tenderloin. Using a sharp knife, butterfly the meat by slicing it horizontally without cutting all the way through, then open it like a book to create a flat surface for stuffing.
  2. Make the Stuffing: Sauté finely chopped onions and garlic in olive oil or butter over medium heat until translucent and fragrant. Add chopped spinach or kale, cranberries, nuts, and herbs. Stir in cream cheese to bind the mixture. Season with salt and pepper to taste.
  3. Stuff and Roll: Spread the stuffing evenly over the opened tenderloin, leaving a small border around the edges. Carefully roll the meat back into its original shape, enclosing the filling. Secure with kitchen twine or toothpicks to hold it together during cooking.
  4. Sear the Meat: Heat oil or butter in a skillet over medium-high heat. Sear the rolled tenderloin on all sides until golden brown, creating a flavorful crust that locks in the juices.
  5. Roast in the Oven: Transfer the seared tenderloin to a preheated oven at 400°F (200°C). Roast for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Allow the meat to rest for at least 10 minutes before slicing to redistribute the juices.

Notes

  • Let the beef tenderloin sit at room temperature for 30 minutes before cooking to ensure even roasting.
  • Use a sharp knife for butterflying and slicing to maintain clean edges.
  • Do not overstuff; a moderate layer of filling prevents the roll from breaking apart.
  • Rest the meat after roasting for at least 10 minutes to keep it juicy and tender.
  • Use an instant-read meat thermometer to avoid overcooking; aim for 135°F (57°C) for medium-rare.

Nutrition

Keywords: Christmas beef tenderloin, stuffed beef tenderloin, holiday beef recipe, festive beef roast, quick Christmas dinner, gluten-free beef dish

Find it online: https://eazyum.com/quick-christmas-stuffed-beef-tenderloin/