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Quick Christmas Stuffed Beef Tenderloin

A festive and elegant beef tenderloin stuffed with sautéed mushrooms, spinach, and cream cheese, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef tenderloin Choose a high-quality cut, ideally grass-fed for extra flavor.
  • 8 ounces mushrooms, finely chopped Cremini mushrooms work best for robust flavor.
  • 1 cup spinach, chopped Fresh baby spinach is preferred for a milder taste.
  • 1 cup cream cheese, softened Bring to room temperature for easy mixing.
  • 1/2 cup breadcrumbs Panko is ideal for extra crunch.
  • 1/4 cup Parmesan cheese, grated Use freshly grated for better flavor.
  • 2 cloves garlic, minced Use fresh for best results.
  • Salt and pepper To taste.
  • Olive oil For searing; extra virgin is recommended.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant and golden.
  3. Add the chopped mushrooms to the skillet and sauté for about 4-5 minutes until softened and golden brown.
  4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
  5. Remove from heat. In a large bowl, mix together the mushroom-spinach mixture with cream cheese, breadcrumbs, and Parmesan. Season with salt and pepper.
  6. Butterfly the beef tenderloin and open it like a book.
  7. Spread the stuffing mixture evenly over the butterflied tenderloin and roll it up securely with kitchen twine.
  8. Sear the rolled tenderloin in a hot skillet with olive oil for about 2-3 minutes on each side until browned.
  9. Transfer to the oven and roast for about 25-30 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  10. Let it rest for 10 minutes before slicing and serving.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. To enhance flavor, consider adding fresh herbs like thyme or rosemary to the stuffing.