This stuffed beef tenderloin is a real showstopper! It’s filled with delicious ingredients like spinach and cheese, making each bite juicy and flavorful.
When I make this dish, I love to impress my family at special dinners. The best part? It looks fancy, but it’s easier to make than it seems. You’ll feel like a chef! 🥩✨
Key Ingredients & Substitutions
Beef Tenderloin: The star of the dish! Opt for a nicely trimmed tenderloin for tenderness. If you’re looking for a budget-friendly option, you could use flank steak, though it may require different cooking times and techniques.
Spinach: Fresh spinach adds great color and nutrition. If you don’t have fresh, frozen spinach works too! Just be sure to thaw and drain any excess water.
Mushrooms: I love using cremini or button mushrooms for their earthy taste. If mushrooms aren’t your favorite, try chopped bell peppers or zucchini instead for a different flavor.
Cheese: Blue cheese elevates the flavor but can be strong for some. Goat cheese is a milder alternative, while mozzarella will give it a creamy texture without the bite.
Fresh Herbs: Rosemary is key here, but feel free to mix it up! Thyme or parsley also work well and add a lovely aroma.
How Do I Butterfly and Stuff the Tenderloin Without Ruining It?
Butterflying might sound tricky, but it’s simple once you get the hang of it! Start with a sharp knife to slice the tenderloin lengthwise but don’t cut all the way through. Open it like a book to create a flat surface for stuffing.
- Gently press down on the tenderloin for an even layer.
- Season generously before adding your filling to ensure every bite is flavorful.
- After rolling it up, tie it with kitchen twine. This keeps everything together while cooking, allowing flavors to meld beautifully.
Remember to take your time; practice leads to perfection, and soon you’ll be making stuffed tenderloins like a pro!
Stuffed Beef Tenderloin
Ingredients You’ll Need:
For the Beef Tenderloin:
- 1 (2 to 3 lb) beef tenderloin, trimmed and butterflied
For the Stuffing:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 cup crumbled blue cheese or Gorgonzola (or substitute with goat cheese or mozzarella)
- 2 tbsp olive oil, divided
- 2 tbsp fresh rosemary, chopped (plus sprigs for garnish)
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and around 20-30 minutes of cooking time, plus an additional 10 minutes of resting time. So you will be ready to serve this delicious dish in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures the oven is hot enough for the tenderloin to roast perfectly.
2. Prepare the Tenderloin:
Butterfly the beef tenderloin by slicing it lengthwise. Be careful not to cut all the way through. Open it up like a book to create a nice flat surface for stuffing.
3. Season the Beef:
Generously season the inside and outside of the tenderloin with salt, pepper, and half of the chopped rosemary. This step is crucial for getting lots of flavor throughout the meat.
4. Make the Stuffing:
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic for about 30 seconds, just until it becomes fragrant. Then, add the chopped mushrooms and cook them until they’re golden brown and have released their moisture, around 5-7 minutes.
5. Add Spinach:
Add the chopped spinach and parsley to the skillet, cooking just until wilted, about 2 more minutes. After that, remove from the heat and let the mixture cool a little.
6. Stuff the Tenderloin:
Spread the mushroom and spinach mixture evenly over the inside of the tenderloin. Then, sprinkle the crumbled cheese over the top.
7. Roll and Tie:
Carefully roll the tenderloin back up, enclosing the stuffing. Use kitchen twine to tie it tightly at 1- to 2-inch intervals. This will hold everything together while it cooks.
8. Sear the Tenderloin:
In a large ovenproof skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the tenderloin on all sides until it’s browned, about 2 minutes per side. This step adds flavor and creates a beautiful crust.
9. Roast the Tenderloin:
Once seared, sprinkle the remaining rosemary on top and carefully transfer the skillet to your preheated oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C) for your desired doneness.
10. Rest and Serve:
When done, take the tenderloin out of the oven and tent it with foil. Let it rest for about 10 minutes before slicing. This resting period helps retain the juices!
11. Serve:
Slice the tenderloin into thick rounds and serve garnished with fresh rosemary sprigs. Enjoy this beautiful and delicious dish with your favorite sides!
This juicy roasted stuffed beef tenderloin with mushroom, spinach, and cheese stuffing is perfect for holiday dinners or special occasions. Enjoy!
Can I Use a Different Type of Cheese?
Absolutely! While blue cheese or Gorgonzola provides a robust flavor, you can substitute it with goat cheese for a milder taste or mozzarella for a creamy texture that won’t overpower the dish.
Is It Possible to Make This Recipe with Chicken or Pork?
Yes, you can! Chicken breasts or pork tenderloin are great alternatives. Just adjust the cooking time accordingly: chicken should reach an internal temperature of 165°F (74°C), and pork should reach 145°F (63°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying it out. A splash of broth or sauce while reheating can help maintain moisture.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the stuffing a day in advance and store it separately in the fridge. Assemble and cook the stuffed tenderloin on the day you plan to serve it for optimal freshness!
