Best Christmas Stuffed Beef Tenderloin

Deciding what to serve as the centerpiece for your Christmas dinner can feel like a lot of pressure. Between coordinating all the sides, managing different cooking times, and trying to impress your guests, it’s easy to get overwhelmed during the busiest holiday of the year.

That’s why this stuffed beef tenderloin recipe has become my holiday go-to: it’s surprisingly straightforward to prepare, looks impressive without requiring complex techniques, and best of all, it’s a guaranteed crowd-pleaser that even picky eaters will love.

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What Kind of Beef Tenderloin Should I Use?

When shopping for beef tenderloin, you’ll typically find two main options at the meat counter: choice or prime grade. While prime is considered the top grade with more marbling, choice grade tenderloin will still give you excellent results for this recipe and costs quite a bit less.

Look for a tenderloin that has a bright red color and feels firm to the touch, with minimal silver skin (that tough silvery membrane) still attached. If you’re not comfortable trimming the meat yourself, most butchers will be happy to clean and trim the tenderloin for you at no extra charge – just be sure to ask.

For the most even cooking, try to choose a piece that’s relatively uniform in thickness from end to end.

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Options for Substitutions

Let me share some helpful substitution tips for this special holiday roast:

• Beef tenderloin: While tenderloin makes this dish extra special, you could use a butterflied beef top round roast instead. Keep in mind it won’t be as tender and might need a longer cooking time.
• Plain breadcrumbs: You can easily swap plain breadcrumbs with panko for extra crunch, or make your own by pulsing day-old bread in a food processor. Gluten-free breadcrumbs work too, just make sure they’re not seasoned.
• Fresh parsley: If fresh parsley isn’t available, try fresh spinach or a mix of other fresh herbs like basil and oregano. Dried parsley isn’t the best substitute here since fresh herbs really make the stuffing pop.
• Unsalted butter: You can use salted butter – just reduce the added salt by 1/2 teaspoon. Olive oil works too, but butter adds more flavor to the stuffing.
• Fresh garlic: In a pinch, you can use garlic powder (about 2 teaspoons) instead of fresh garlic, though fresh will give you the best flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking beef tenderloin is getting the temperature right – using a reliable meat thermometer is crucial, as overcooking this expensive cut can quickly turn it from tender to tough (aim for 125°F for medium-rare, as the temperature will rise another 5-10 degrees while resting).

Many home cooks skip the essential step of bringing the meat to room temperature before cooking, but letting it sit out for 1-2 hours ensures even cooking from edge to center.

Another common mistake is not tying the stuffed tenderloin tightly enough – use kitchen twine to secure it at 1-inch intervals, which prevents the filling from falling out and helps maintain an even shape for consistent cooking.

The final key to success is letting the meat rest for at least 15-20 minutes after cooking, covered loosely with foil – cutting into it too soon will result in all those flavorful juices running onto your cutting board instead of staying in the meat.

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What to Serve With Stuffed Beef Tenderloin?

When serving this special stuffed beef tenderloin, you’ll want side dishes that live up to the main event without stealing the show. Roasted baby potatoes or a creamy mashed potato dish make perfect companions, soaking up all those wonderful meat juices.

A mix of roasted vegetables like carrots, Brussels sprouts, or asparagus adds color and balance to the plate – just toss them with olive oil and herbs before popping them in the oven.

For a touch of freshness, consider serving a simple mixed green salad with a light vinaigrette, which helps cut through the richness of the beef and stuffing.

Preparation Time	20-30 minutes
Cooking Time	50-70 minutes
Total Time	70-100 minutes
Level of Difficulty	Medium

Ingredients

• 1 can plain breadcrumbs (10 oz, approximately 2 cups)
• 2 tablespoons minced garlic
• 1 large onion, chopped
• 1 cup melted unsalted butter
• 1 bunch fresh parsley, finely chopped (around 1 1/2 cups)
• 1 beef tenderloin roast (4 to 6 pounds)
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Step 1: Preheat the Oven and Prepare Ingredients

Preheat your oven to 425 degrees Fahrenheit.

As the oven heats up, begin to combine breadcrumbs, garlic, onion, butter, and parsley in a bowl to create the stuffing mixture.

This mixture will be used to stuff the roast.

Step 2: Prepare the Roast for Stuffing

To prepare the roast, slice it into a pinwheel lengthwise and unroll it as you slice.

Follow the Test Kitchen Tip for best results: Work slowly and keep pulling to lay the meat flat on the counter as you slice.

Start at the top of the meat with the blade at an angle.

Slice about an inch deep and roll the meat.

Continue with 1- to 2-inch slices, rolling the meat to achieve a pinwheel shape once stuffed and rolled back up.

Step 3: Stuff and Roll the Roast

Spread the breadcrumb mixture evenly over the unrolled meat.

Roll up the meat, securing it with butcher’s twine to keep the stuffing in place.

Season the outside of the rolled roast with salt and pepper.

Step 4: Roast the Meat

Place the stuffed and rolled roast in a roasting pan with a wire rack to allow for even cooking.

Roast in the preheated oven for 50 to 70 minutes, depending on the desired doneness.

A final internal temperature of 145 degrees Fahrenheit indicates medium-rare, while 160 degrees indicates medium.

Plan accordingly and remove the meat from the oven when it is about 10 degrees below the desired final temperature, as it will continue to cook while resting.

Step 5: Rest and Serve

Once you’ve removed the roast from the oven, let it sit for 10 minutes to rest.

This resting period allows the juices to redistribute and the meat to finish cooking.

After resting, slice the roast into portions and serve.