Description
A delicious and festive Quick Christmas Stuffed Beef Tenderloin recipe featuring a savory mushroom and breadcrumb stuffing, roasted to juicy perfection. Perfect for holiday dinners, this beef tenderloin is packed with rich flavors of garlic, parmesan, and herbs for a memorable centerpiece.
Ingredients
Scale
Main Ingredients
- 2 pounds beef tenderloin
- 8 ounces mushrooms, chopped
- 1 cup breadcrumbs
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for roasting the stuffed beef tenderloin.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until translucent and fragrant.
- Cook Mushrooms: Add chopped mushrooms to the skillet and cook until they release their moisture, becoming tender.
- Prepare Stuffing: Remove the skillet from heat. Stir in breadcrumbs, fresh parsley, grated parmesan cheese, salt, black pepper, thyme, and red pepper flakes until well combined.
- Stuff Tenderloin: Cut a pocket into the beef tenderloin and fill it evenly with the stuffing mixture.
- Secure and Season: Tie the beef tenderloin with kitchen twine to hold the stuffing inside and season the outside with additional salt and pepper.
- Roast: Place the stuffed tenderloin in the preheated oven and roast for 30-35 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Rest and Slice: Remove the tenderloin from the oven and let it rest for 10 minutes. Slice and serve warm for the best flavor and juiciness.
Notes
- Allow the beef tenderloin to come to room temperature before cooking for even roasting.
- Use a meat thermometer to ensure accurate internal temperature and desired doneness.
- Adjust seasoning and red pepper flakes according to spice preference.
- Kitchen twine helps keep the stuffing intact during roasting.
- Letting meat rest after roasting retains juices for tender slices.
