Description

Quick Christmas Stuffed Beef Tenderloin is a stunning, flavorful centerpiece for your holiday table. Tender, juicy beef filled with spinach, sun-dried tomatoes, and Parmesan creates an unforgettable balance of rich and festive flavors. This elegant roast looks impressive but comes together quickly — perfect for Christmas dinner, holiday parties, or any special celebration.

Ingredients

Scale

For the Tenderloin:

1 whole beef tenderloin (2 ½ to 3 pounds), trimmed and butterflied
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

For the Stuffing:

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
4 cups fresh spinach (or kale)
½ cup sun-dried tomatoes, chopped
½ cup breadcrumbs (panko or regular)
¼ cup Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme or Italian seasoning
Salt and pepper, to taste

For Garnish:

Fresh rosemary sprigs
Coarse sea salt

Equipment:

Sharp chef’s knife and cutting board
Butcher’s twine
Skillet for searing
Roasting pan with rack
Meat thermometer
Aluminum foil
Mixing bowl and tongs

Instructions

Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook until fragrant. Stir in spinach until wilted. Add sun-dried tomatoes, breadcrumbs, Parmesan, parsley, and thyme. Season to taste, then remove from heat to cool slightly.
Butterfly the Tenderloin: Slice the beef lengthwise down the center, stopping ½ inch from the bottom. Open it flat like a book, brush with olive oil, and season with salt and pepper.
Fill and Roll: Spread the stuffing evenly over the beef, leaving a 1-inch border. Roll tightly and secure with butcher’s twine every 2 inches.
Sear for Flavor: Preheat oven to 425°F (220°C). In a skillet, heat olive oil and sear the beef on all sides, 2–3 minutes per side, until golden.
Roast to Perfection: Transfer to a roasting pan and cook for 25–30 minutes, or until a thermometer reads 130°F for medium-rare.
Rest and Serve: Remove from oven, tent with foil, and rest for 10 minutes. Slice into 1-inch rounds, garnish with rosemary, and serve.

Notes

Use a meat thermometer for precise doneness — 130°F for medium-rare.
Sear before roasting to lock in flavor and create a crisp crust.
Don’t overstuff; leave edges clear to prevent spills.
Let the beef rest before slicing for maximum juiciness.
Pair with mashed potatoes, glazed vegetables, or a crisp salad.
Make ahead: Assemble a day in advance and refrigerate; bring to room temperature before roasting.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dinner / Holiday Main Dish
Method: Roasting / Stuffed
Cuisine: American / Holiday

Nutrition

Serving Size: 1 slice (about 6 oz)
Calories: 480
Sugar: 3g
Sodium: 560mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 42g
Cholesterol: 135mg

Keywords: Christmas Beef Tenderloin, Stuffed Beef Tenderloin, Holiday Main Course, Easy Xmas Dinner Ideas, Quick Beef Roast, Christmas Dinner Recipes