Description
Elevate your Christmas dinner with this extraordinary stuffed beef tenderloin, packed with rich flavors that will delight your guests.
Ingredients
- Beef Tenderloin (about 3-4 pounds)
- Fresh Spinach (2 cups)
- Cremini Mushrooms (1 cup, finely chopped)
- Garlic (4 cloves, minced)
- Onion (1 medium, finely chopped)
- Balsamic Vinegar (2 tablespoons)
- Parmesan Cheese (½ cup, grated)
- Fresh Herbs (thyme and rosemary, 1 tablespoon each, chopped)
- Olive Oil (3 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Begin by heating 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Toss in the minced garlic and cremini mushrooms and cook for an additional 5-7 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with balsamic vinegar, salt, pepper, thyme, and rosemary, then fold in the Parmesan cheese and let cool.
- Prepare the beef tenderloin by trimming excess fat and creating a pocket lengthwise without cutting all the way through.
- Fill the pocket with the stuffing mixture, then tie the tenderloin with kitchen twine to secure the stuffing.
- Sear the stuffed tenderloin in the remaining tablespoon of olive oil over medium-high heat for 2-3 minutes on each side until browned.
- Transfer to a preheated oven at 375°F (190°C) and roast for 25-30 minutes until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.
Notes
Use a meat thermometer to avoid overcooking, and let the tenderloin rest to ensure juiciness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: beef tenderloin, Christmas recipe, holiday meal