Christmas dinner needs a star dish. This Christmas Stuffed Beef Tenderloin Recipe is perfect. It looks fancy. It tastes amazing. Your guests will love it.
This recipe is easy to follow. The beef is tender and juicy. The stuffing adds great flavor. Learning how to make Christmas Stuffed Beef Tenderloin is simple.
Even beginners can do it. The ingredients for Christmas Stuffed Beef Tenderloin are easy to find. Let me show you how.
When I First Introduced to Christmas Stuffed Beef Tenderloin
I made this five years ago. It was my first big holiday dinner. I was nervous. But the result was incredible. My family asked for seconds.
Now it is our tradition. Every Christmas, I make this dish. The smell fills the house. Everyone gathers in the kitchen. That is the magic of this recipe.
Equipment List
- Sharp knife
- Kitchen twine
- Large baking pan
- Meat thermometer
- Oven
- Cutting board
Ingredients You Need for Christmas Stuffed Beef Tenderloin
- 3 pounds beef tenderloin
- 4 cloves of garlic
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup cream cheese
- 2 tablespoons olive oil
- Add salt and pepper to taste
- Fresh rosemary adds nice flavor
- You can also add mushrooms.
Step-by-Step Guide
- Lay the tenderloin flat.
- Cut it lengthwise.
- Do not cut all the way through.
- Open it like a book.
- Pound it gently to even thickness.
- Mix cream cheese and garlic.
- Add spinach and tomatoes.
- Season with salt and pepper.
- Stir until well combined.
- Spread the mixture on the beef.
- Leave edges clear.
- Roll the beef tightly.
- Tie it with kitchen twine.
- Rub olive oil all over.
- Sprinkle salt and pepper.
- Add rosemary on top.
- Preheat oven to 400°F.
- Sear beef in hot pan.
- Transfer to baking pan.
- Roast for 25-30 minutes.
- Check with meat thermometer.
- It should read 135°F for medium-rare.
- Let it rest 10 minutes.
- Remove the twine.
- Slice and serve warm.
Tips to Make the Best Christmas Stuffed Beef Tenderloin
- Use room temperature beef.
- It cooks more evenly.
- Do not skip the resting time.
- This keeps juices inside.
- Use fresh herbs always.
- They taste much better.
- Tie the beef tightly.
- This keeps stuffing inside.
FAQs about Christmas Stuffed Beef Tenderloin
Q: Can I make it ahead?
A: Yes, you can. Stuff it the day before. Keep it refrigerated until cooking.
Q: What sides go well with it?
A: Mashed potatoes are great. Roasted vegetables work too.
Q: How do I store leftovers?
A: Refrigerate in airtight container. It stays good for 3 days.
Q: Can I use different stuffing? +
A: Absolutely you can. Try mushrooms or blue cheese instead.
Final Thoughts
This Christmas Stuffed Beef Tenderloin Recipe is special. It makes any dinner memorable. The steps are simple.
The taste is incredible. Your family will be impressed. Try this recipe this holiday season. It will become your new tradition. Happy cooking and Merry Christmas!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Christmas Stuffed Beef Tenderloin Recipe
Equipment
- Sharp knife
- Kitchen twine
- Large baking pan
- Meat thermometer
- Oven
- Cutting board
Ingredients
- 3 pounds beef tenderloin
- 4 cloves of garlic
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup cream cheese
- 2 tablespoons olive oil
- Add salt and pepper to taste
- Fresh rosemary adds nice flavor
- You can also add mushrooms.
Instructions
- Lay the tenderloin flat.
- Cut it lengthwise.
- Do not cut all the way through.
- Open it like a book.
- Pound it gently to even thickness.
- Mix cream cheese and garlic.
- Add spinach and tomatoes.
- Season with salt and pepper.
- Stir until well combined.
- Spread the mixture on the beef.
- Leave edges clear.
- Roll the beef tightly.
- Tie it with kitchen twine.
- Rub olive oil all over.
- Sprinkle salt and pepper.
- Add rosemary on top.
- Preheat oven to 400°F.
- Sear beef in hot pan.
- Transfer to baking pan.
- Roast for 25-30 minutes.
- Check with meat thermometer.
- It should read 135°F for medium-rare.
- Let it rest 10 minutes.
- Remove the twine.
- Slice and serve warm.
Notes
- Use room temperature beef.
- It cooks more evenly.
- Do not skip the resting time.
- This keeps juices inside.
- Use fresh herbs always.
- They taste much better.
- Tie the beef tightly.
- This keeps stuffing inside.
