This stuffed beef tenderloin is a showstopper! It combines juicy beef with a tasty filling of herbs, cheese, and mushrooms for a delightful flavor in every bite.
It’s perfect for special occasions or a cozy dinner. I love pairing it with some roasted veggies to balance out the meal. Trust me, everyone will be asking for seconds! 😊
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and flavorful. If it’s not available, you can substitute with top sirloin or flank steak, which are slightly less tender but still work well.
Bacon: I love using regular bacon for its richness, but turkey bacon or pancetta can be good alternatives for a lighter or different flavor.
Mushrooms: Any variety works, but cremini or shiitake give a wonderful earthy flavor. If mushrooms are not your thing, consider using diced bell peppers for sweetness.
Spinach: Fresh spinach is great, but kale or Swiss chard can be substituted. Just ensure they are well cooked to wilt down nicely.
Cheese: Goat cheese adds a nice tang. You can use cream cheese for a milder taste, or mozzarella if you want something creamy but more neutral.
How Do You Butterfly the Tenderloin Correctly?
Butterflying is key to ensuring even cooking and proper stuffing in your beef tenderloin. Follow these steps for success:
- Place the beef on a cutting board, fat side up. With a sharp knife, slice lengthwise down the middle, but don’t cut all the way through.
- Open the tenderloin like a book. Use a meat mallet to gently pound the thicker parts until they’re about 1 inch thick for even cooking.
- This technique allows the beef to cook uniformly and makes for a beautiful rolling presentation when you stuff and tie it!
Stuffed Beef Tenderloin
Ingredients You’ll Need:
For the Beef Tenderloin:
- 2 to 3 lb beef tenderloin, trimmed and butterflied
- Salt and pepper, to taste
For the Filling:
- 6 slices bacon, cooked and chopped
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 4 oz goat cheese or cream cheese, softened
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
For Tying:
- Kitchen twine or butcher’s twine for tying
How Much Time Will You Need?
This delicious stuffed beef tenderloin will take you about 15 minutes to prepare and 20-25 minutes to cook. Plus, don’t forget the 10 minutes for resting afterward. All together, you’re looking at about an hour of total time before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). A hot oven is key for a perfectly cooked tenderloin!
2. Prepare the Tenderloin:
Carefully butterfly the beef tenderloin by slicing it lengthwise down the center, but don’t cut all the way through. Open it up like a book! Use a meat mallet to gently pound it to an even thickness, about 1 inch thick. Season both sides generously with salt and pepper.
3. Sauté the Filling:
In a skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic, cooking until soft and translucent. Then, toss in the finely chopped mushrooms and cook until their moisture is completely evaporated, about 5-7 minutes.
4. Add Spinach and Herbs:
Mix in the chopped spinach and rosemary to the mushroom mixture, cooking until the spinach wilts down, which should take around 2-3 minutes. Remove the mixture from heat and let it cool slightly.
5. Mix in Bacon and Cheese:
Once the vegetable mixture is cool, stir in the chopped bacon and goat cheese (or cream cheese) until everything is well combined. This filling is going to be fantastic!
6. Assemble the Tenderloin:
Spread the prepared filling evenly over the butterflied tenderloin. After that, carefully roll the tenderloin back up, enclosing that yummy filling. Use kitchen twine to tie it securely every 1½ inches to maintain its shape while cooking.
7. Sear It:
In a large ovenproof skillet, heat some more olive oil over medium-high heat. Sear the beef tenderloin roll on all sides until it gets a beautiful golden-brown color—about 2-3 minutes per side.
8. Roast It:
Now, transfer that skillet to the preheated oven (or place the tenderloin in a roasting pan) and roast for 20-25 minutes. You’re aiming for an internal temperature of 130-135°F (54-57°C) for a perfect medium-rare.
9. Rest and Serve:
Once it’s done roasting, carefully remove it from the oven and tent it with foil. Let it sit for 10 minutes to allow the juices to redistribute. This is the hardest part—waiting!
10. Slice and Enjoy:
Slice the tenderloin into thick rounds and serve garnished with fresh rosemary sprigs. It’s time to enjoy your delicious homemade stuffed beef tenderloin with your favorite sides!
Bon appétit! 😊
Can I Use Other Vegetables in the Filling?
Absolutely! You can swap in other vegetables like bell peppers, zucchini, or even roasted eggplant for variety. Just ensure any vegetables you use are well cooked and can easily blend into the filling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. Just make sure to slice it before freezing, as it makes for easier reheating!
What Internal Temperature Should the Beef Reach?
For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C). If you prefer it cooked to medium, go for 140-145°F (60-63°C). Use a meat thermometer for the most accurate reading!
Can I Prepare This Dish in Advance?
Yes, you can prepare the stuffed beef tenderloin a day ahead! Assemble it, then wrap it tightly in plastic wrap and refrigerate. When you’re ready to cook, simply remove the wrap and proceed with searing and roasting.
