This stuffed beef tenderloin is a fancy dish that impresses without too much fuss. Juicy beef is filled with tasty goodies like spinach and cheese, making each bite a treat!
Cooking this dish is like wrapping a gift for your taste buds. When it’s time to serve, your guests will be asking for seconds. I love pairing it with simple sides for a special meal! 😊
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and flavorful. If you can’t find tenderloin, look for flank steak or sirloin as alternatives. Just remember they may need different cooking times!
Spinach: Fresh spinach is the star here. You can substitute with kale or Swiss chard, but they might require a bit more cooking time to soften.
Mushrooms: Cremini mushrooms add great flavor. Button mushrooms work too, or you can swap in portobello for a meatier texture.
Cheese: Crumbled feta adds a tangy touch. If you’re not a fan of feta, goat cheese or ricotta also work beautifully!
Dried Cranberries: These give a nice sweet contrast. Consider chopped dried apricots or raisins as alternatives if cranberries aren’t on hand.
How Do You Achieve a Perfectly Rolled Stuffed Tenderloin?
Rolling the tenderloin can seem tricky, but a few tips can help you get it just right! First, ensure your beef is evenly pounded to about 1/2 inch thick. This helps it cook evenly and makes rolling easier.
- When adding the filling, leave a small border so it doesn’t spill out when rolled.
- Start at the long end and roll tightly, but not too tight; you want some space for the filling to expand while cooking.
- Using kitchen twine to tie it up will keep everything in place, and it looks nice for serving too!
Take your time with this step—practicing makes it easier, and soon, you’ll be rolling like a pro! Happy cooking!
How to Make Stuffed Beef Tenderloin
Ingredients You’ll Need:
- 1 (2 to 3-pound) beef tenderloin, trimmed and butterfly cut
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
- 2 cups fresh spinach, chopped
- 1 cup fresh mushrooms, chopped (such as cremini or button)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese (or goat cheese)
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts, chopped
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 teaspoon fresh thyme leaves
- 1/4 cup breadcrumbs (optional, for binding)
- Kitchen twine for tying
How Much Time Will You Need?
This mouthwatering stuffed beef tenderloin will take approximately 30-40 minutes for preparation and cooking time, plus an additional 10 minutes for resting. You’ll spend some time on the filling and assembly, along with achieving the perfect roast for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Tenderloin:
Start by butterflying the beef tenderloin. Cut it horizontally down the middle without going all the way through, then open it like a book. Cover with plastic wrap and gently pound it with a meat mallet to an even thickness of about 1/2 inch. Season both sides with a good sprinkle of salt and black pepper.
2. Cook the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it turns translucent. Next, stir in the minced garlic and cook for about a minute until you can smell its goodness. Add the chopped mushrooms and continue cooking until they soften and most of the liquid evaporates. Toss in the chopped spinach and cook until it wilts. Then, remove from heat and let it cool down a bit.
3. Combine the Stuffing:
In a mixing bowl, stir together the cooled vegetable mix with the crumbled feta, dried cranberries, toasted nuts, rosemary, thyme, and breadcrumbs if you’re using them. Mix until everything is well combined. This is the tasty filling that will add flavor to your tenderloin!
4. Stuff the Tenderloin:
Spread the delicious filling evenly over the butterflied tenderloin. Then, carefully roll it from the long side, making sure to enclose the filling tightly.
5. Secure the Roll:
Take kitchen twine and tie the rolled tenderloin every 1 1/2 inches. This will help keep everything together while it cooks.
6. Sear the Meat:
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the stuffed tenderloin on all sides until it turns a lovely brown color, which should take about 2-3 minutes per side.
7. Roast:
Now it’s time to roast! Preheat your oven to 400°F (200°C) and transfer the skillet or move the beef to a roasting pan. Roast the tenderloin for about 20-25 minutes. Use an instant-read thermometer to check—once it reads 130°F (54°C), you’re at medium-rare (feel free to adjust the timing for your preferred doneness).
8. Rest:
Once done, take the beef out of the oven and tent it loosely with foil. Let it rest for about 10 minutes. This is important as it allows the juices to redistribute.
9. Serve:
Carefully remove the twine and slice the stuffed beef tenderloin into 1-inch thick rounds. Garnish with some fresh rosemary sprigs for a beautiful touch. Serve and enjoy this savory, flavorful meal that’s perfect for impressing your guests!
Enjoy a tender, flavorful roast with a vibrant, savory filling of spinach, cheese, nuts, and cranberries—perfect for special occasions or a savory centerpiece dinner!
Can I Use a Different Type of Meat Apart from Beef Tenderloin?
Yes, if you prefer a different type of meat, pork loin or chicken breasts can be used as substitutes. Just be mindful to adjust the cooking times accordingly, as they may cook faster than beef.
What Can I Use Instead of Feta Cheese?
If feta isn’t your favorite, goat cheese or ricotta are excellent options that still provide creaminess. For a sharper flavor, consider using blue cheese, but be cautious, as it can be quite strong.
Can I Make the Stuffing Vegetarian?
Absolutely! Simply omit the cranberries and nuts, or substitute with extra vegetables like bell peppers or zucchini for added flavor. You can also incorporate other cheeses or legumes like cooked lentils for protein.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave gently or warm in the oven at a low temperature, ensuring not to dry it out. You could also enjoy it cold in salads or sandwiches!
