This Best Christmas Stuffed Beef Tenderloin is a show-stopping main dish that stays juicy and rich. The beef is tender and beefy, the mushroom-spinach filling is creamy and savory, and the roast develops a browned, fragrant crust during searing. It smells warm and herby as it cooks and slices into tender, pink rounds that pair well with roasted vegetables or a silky red wine sauce. For another twist on the holiday roast, check out this juicy Christmas stuffed beef roast for ideas you can borrow.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 30 minutes (oven roasting)
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 490 kcal
- Protein: 50 g
- Carbohydrates: 8 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This Best Christmas Stuffed Beef Tenderloin
This recipe gives you an elegant centerpiece with relatively little fuss. The tenderloin stays tender and moist inside thanks to the creamy spinach-and-mushroom filling. The mix adds savory depth and a pleasant bite from the mushrooms, plus a soft, rich texture from the cream cheese. It looks impressive on the table, smells wonderful while roasting, and slices beautifully for guests. It’s perfect for holiday dinners, special occasions, or when you want a memorable meal without complex technique.
How to Make Best Christmas Stuffed Beef Tenderloin
You will prepare the filling first, cut a pocket in the tenderloin, stuff it, sear to build color, and finish in the oven. Work with a sharp knife and a hot pan for the best crust. Let the roast rest well after cooking so the juices redistribute — that step locks in moisture and makes slicing neater.
Ingredients:
- 2 pounds beef tenderloin
- 1 cup spinach, chopped
- 1 cup mushrooms, chopped
- 1/2 cup cream cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
- Kitchen twine
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Trim any excess silver skin from the tenderloin and make a lengthwise cut to create a pocket large enough for the filling. Pat the meat dry and season the inside and outside lightly with salt and pepper. Gather the chopped spinach, mushrooms, garlic, cream cheese, breadcrumbs, thyme, and a drizzle of olive oil.
Step 2: Mixing
In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and chopped mushrooms and sauté until the mushrooms soften and release their juices, about 4–5 minutes. Add the chopped spinach and cook until it wilts, about 2 minutes. Remove from heat and transfer to a bowl. Stir in the cream cheese, breadcrumbs, thyme, and a pinch of salt and pepper until the mixture is evenly combined and spreadable.
Step 3: Cooking
Stuff the prepared mixture into the pocket you cut in the tenderloin. Use kitchen twine to tie the tenderloin at 1–2 inch intervals so the filling stays secure. Heat a large oven-safe skillet over high heat and add a tablespoon of olive oil. Sear the tenderloin on all sides until well browned, about 2 minutes per side, to build a flavorful crust. Transfer the skillet to the preheated oven and roast for about 25–30 minutes, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.
Step 4: Finishing
Remove the roast from the oven and let it rest uncovered on a cutting board for 10–15 minutes. This lets the juices settle. Remove the kitchen twine, slice into 1/2- to 3/4-inch rounds, and serve warm.
How to Serve Best Christmas Stuffed Beef Tenderloin
Slice the tenderloin into rounds and arrange on a warm platter. Serve with roasted root vegetables, creamy mashed potatoes, or a light green salad. A red wine reduction or pan sauce made with beef stock and a splash of red wine complements the savory filling. Garnish with fresh thyme sprigs for color. For a festive plate, add roasted Brussels sprouts and a drizzle of balsamic glaze.
How to Store Best Christmas Stuffed Beef Tenderloin
- Short term: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat gently in a 300°F oven wrapped in foil until warmed through to avoid drying out.
- Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Tip: Freeze only if cooked to medium or less; very well-done meat can get dry after freezing and reheating.
Expert Tips for Perfect Best Christmas Stuffed Beef Tenderloin
- Use a digital meat thermometer to hit your desired doneness easily and avoid overcooking.
- Let the filling cool slightly before stuffing so it doesn’t melt cream cheese out of the meat while you sear.
- Tie the roast snugly but not too tight. The filling needs a little room, and very tight twine can squeeze juices out.
- Sear on high heat in an oven-safe pan for a deep brown crust, then finish in the oven for even cooking.
- If you want extra flavor, brush the roast with a little Dijon mustard before stuffing for a tangy layer.
- Substitute panko breadcrumbs for a lighter texture, or use gluten-free breadcrumbs if needed.
- For richer flavor, add a small amount (1–2 tablespoons) of grated Parmesan to the filling.
Delicious Variations
- Cranberry and Goat Cheese: Swap cream cheese for goat cheese and stir in 1/4 cup chopped dried cranberries for a tangy-sweet holiday twist.
- Prosciutto and Herb: Wrap the stuffed tenderloin in prosciutto slices before searing to add saltiness and a crisp edge.
- Blue Cheese and Spinach: Mix blue cheese into the filling for a bold, tangy flavor. Reduce salt because blue cheese is salty.
- Mushroom and Gruyère: Add shredded Gruyère to the mushroom-spinach mix for a nutty, melting center.
- Vegetarian Option: Use a large portobello roast or a dense eggplant slab instead of beef and follow a similar stuffing and roasting method.
Frequently Asked Questions
Q: How do I know when the tenderloin is done?
A: Use a meat thermometer. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. Keep in mind the roast will rise 3–5°F while resting.
Q: Can I make the filling ahead of time?
A: Yes. Make the filling a day or two ahead and keep it refrigerated in an airtight container. Bring it to room temperature before stuffing the roast.
Q: What is the best way to reheat leftovers?
A: Reheat in a 300°F oven, wrapped in foil, until just warmed through. This gentle heat prevents the meat from drying out. You can add a splash of beef broth to the foil packet to preserve moisture.
Q: Can I use a different cut of beef?
A: You can use a center-cut roast or top round for a similar result, but textures and cooking times will vary. Tenderloin is the most tender and slices cleanly for presentation.
Q: How do I prevent the filling from leaking out?
A: Don’t overfill the pocket. Tie the roast securely with kitchen twine and let the filling cool slightly before stuffing. Sear quickly to brown the outside and help seal the seams.
Q: Can I prepare this for a large crowd?
A: For many guests, roast multiple smaller tenderloins or use a larger beef roast and adjust the stuffing amount. Cook times will change, so use a thermometer.
Conclusion
This Best Christmas Stuffed Beef Tenderloin brings juicy beef, creamy filling, and festive flavor to your holiday table. It’s a recipe that looks elegant but stays approachable—perfect for impressing guests without stress. For another trusted version and extra inspiration, see the Stuffed Beef Tenderloin Recipe. Give it a try, take your time with the sear and rest, and enjoy a warm, flavorful centerpiece your family will remember.
Print
Best Christmas Stuffed Beef Tenderloin
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
An elegant beef tenderloin stuffed with a creamy spinach and mushroom filling, perfect for holiday dinners and special occasions.
Ingredients
- 2 pounds beef tenderloin
- 1 cup spinach, chopped
- 1 cup mushrooms, chopped
- 1/2 cup cream cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
- Kitchen twine
Instructions
- Preheat the oven to 375°F (190°C). Trim excess silver skin from the tenderloin and make a pocket for the filling. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms for 4–5 minutes, then add spinach and cook until wilted. Combine with cream cheese, breadcrumbs, thyme, salt, and pepper in a bowl.
- Stuff the filling into the tenderloin pocket and tie securely with kitchen twine. Sear the tenderloin in a hot skillet until browned (about 2 minutes per side).
- Transfer skillet to the oven and roast for 25–30 minutes, until the internal temperature reaches your desired doneness.
- Let the roast rest uncovered for 10–15 minutes, slice, and serve warm.
Notes
Serve with roasted vegetables or a red wine reduction. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
