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Quick Christmas Stuffed Beef Tenderloin

Quick Christmas Stuffed Beef Tenderloin
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Quick Christmas Stuffed Beef Tenderloin is a festive, elegant main dish featuring a tender, juicy center-cut beef tenderloin stuffed with a savory blend of sautéed mushrooms, spinach, creamy goat cheese, dried cranberries, and fresh herbs. Ready in under an hour, this recipe combines rich holiday flavors with speedy preparation, perfect for impressing guests without spending hours in the kitchen.

Ingredients

Scale

Beef

  • 1 whole center-cut beef tenderloin (about 2 to 3 pounds)

Stuffing

  • 1 cup fresh spinach (or sautéed)
  • 1 cup finely chopped mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup goat cheese or cream cheese
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped

Cooking

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Beef: Trim the beef tenderloin and carefully slice it lengthwise without cutting all the way through, creating a pocket for the stuffing to fit inside.
  2. Make the Filling: In a pan, sauté finely chopped mushrooms and minced garlic in olive oil and butter until soft. Stir in spinach and dried cranberries, cooking briefly until spinach wilts. Remove from heat and fold in goat cheese along with fresh thyme and rosemary.
  3. Stuff the Tenderloin: Gently open the beef pocket and spread the prepared filling evenly inside. Fold the meat back over carefully, then secure the edges using kitchen twine or toothpicks to hold the stuffing in place during cooking.
  4. Sear and Roast: Heat a pan with olive oil over medium-high heat. Sear the stuffed tenderloin on all sides until a caramelized crust forms, about 2-3 minutes per side. Transfer to a preheated oven at 400°F (200°C) and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  5. Rest and Slice: Remove the tenderloin from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice into thick medallions and serve.

Notes

  • Let the beef sit at room temperature for 30 minutes before cooking for even roasting.
  • Use kitchen twine or toothpicks to securely close the stuffed tenderloin to avoid stuffing leakage.
  • Do not overstuff; keep the filling thickness moderate to ensure even cooking.
  • Use a meat thermometer to check for doneness—130°F (54°C) is ideal for medium-rare.
  • Rest the meat after roasting to achieve juicy, tender slices.

Nutrition

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

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