Description
This Christmas Stuffed Beef Tenderloin is a stunning holiday centerpiece featuring juicy beef rolled with a buttery herb stuffing. It’s festive, flavorful, and easier than it looks—perfect for Christmas dinner or any special celebration.
Ingredients
For the Stuffing
2 cups breadcrumbs (panko preferred)
1 large onion, finely chopped (about 1 cup)
1 cup unsalted butter, melted and cooled
2 tbsp freshly minced garlic
1 1/2 cups fresh parsley, finely chopped
For the Beef Tenderloin
1 beef tenderloin roast (4–6 lb, center cut)
2 tsp salt (Diamond Crystal Kosher Salt recommended)
2 tsp freshly ground black pepper
Instructions
Preheat your oven to 425°F.
In a large bowl, combine panko breadcrumbs, melted butter, onion, garlic, and parsley. Mix until evenly coated.
Butterfly the beef tenderloin into a long, flat sheet by slicing and unrolling the meat into 1–2 inch-thick layers.
Spread the stuffing mixture evenly over the flattened roast.
Roll the tenderloin tightly and secure with butcher’s twine. Season the outside with salt and pepper.
Place the roast on a wire rack inside a roasting pan.
Roast for 50–70 minutes, depending on your preferred doneness:
– 145°F for medium-rare
– 160°F for mediumRemove from the oven when the internal temperature is about 10 degrees below your target.
Allow the roast to rest for 10 minutes before slicing.
Slice into thick rounds and serve warm.
Notes
Remove the roast early—carryover cooking will bring it to the perfect temperature.
Tie the roast securely to keep the stuffing in place while roasting.
If the outside browns too quickly, tent with foil.
Leftovers store well for up to 3 days and make amazing sandwiches.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice/portion
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 185 mg