This stuffed beef tenderloin is a wow-worthy dish! Filled with tasty ingredients like spinach, garlic, and cheese, it’s perfect for special occasions or just to impress your family.
I love how it looks fancy but is easier to make than you might think. Just roll, tie, and bake! You’ll feel like a chef in your own kitchen, and everyone will love it! 😄
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of the dish! A tenderloin gives you that melt-in-your-mouth quality. If beef isn’t your thing, pork tenderloin also works great!
Spinach: Fresh spinach adds a nice flavor and color. If you don’t have fresh, you can use frozen spinach — just make sure it’s well-drained.
Cheese: Goat cheese gives a tangy taste, but cream cheese or ricotta can be swapped in if you prefer milder flavors. You could also try feta for a different twist.
Nuts: Walnuts or pecans add crunch. If you’re nut-free, consider using breadcrumbs mixed with herbs instead. They’ll give the dish texture without the nuts.
How Do I Ensure My Tenderloin Is Perfectly Rolled and Cooked?
Rolling and tying the beef tenderloin is crucial for an even cook. Start by laying the seasoned tenderloin flat. Spread the filling evenly but keep a small border around the edges to prevent spillage when rolling.
- As you roll, keep it tight but not too tight to avoid popping out the filling.
- Use kitchen twine to tie securely at 1-2 inch intervals, which helps maintain shape during cooking.
- For cooking, sear the tenderloin on medium-high heat to develop a nice crust before transferring to the oven. An instant-read thermometer gives you confidence — aim for 130°F (54°C) for medium rare.
Let it rest after cooking! This allows the juices to redistribute, keeping your roast juicy and delicious.
Stuffed Beef Tenderloin
Ingredients You’ll Need:
For the Beef:
- 1 whole beef tenderloin (about 2 to 3 pounds), trimmed and butterflied
For the Filling:
- 2 cups fresh spinach leaves, chopped
- 4 oz goat cheese or cream cheese, softened
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
For the Topping (Optional):
- 1/4 cup walnuts or pecans, finely chopped
- Kitchen twine for tying the tenderloin
How Much Time Will You Need?
This stuffed beef tenderloin recipe takes about 15 minutes of prep time, plus 20 to 25 minutes of cooking time in the oven. With a little bit of resting time, you’ll have it ready to serve in about 1 hour total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for your tenderloin.
2. Make the Filling:
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it smells wonderful. Then, add the chopped spinach to the skillet. Cook until the spinach is wilted, which should take about 2-3 minutes. Remove from heat and let it cool a bit.
3. Mix it All Together:
In a bowl, combine the sautéed spinach with the softened goat cheese (or cream cheese). Mix well until blended, and add a little salt and pepper to taste.
4. Prepare the Tenderloin:
Lay the butterflied beef tenderloin flat on a clean surface. Season it generously with salt, pepper, and sprinkle some thyme all over.
5. Spread the Filling:
Evenly spread the spinach and cheese mixture over the tenderloin, making sure to leave a little space around the edges so it doesn’t spill out when you roll it.
6. Roll It Up:
Carefully roll the tenderloin from one end to the other, enclosing the delicious filling inside. Use kitchen twine to tie the roast at 1-2 inch intervals to keep everything secure.
7. Season the Outside:
Generously season the outside of your rolled tenderloin with salt, pepper, and a sprinkle of thyme. If you want, press the chopped walnuts or pecans onto the outside for that extra crunch!
8. Sear the Tenderloin:
Heat an oven-safe skillet or roasting pan over medium-high heat. Sear the beef roll on all sides until it’s nicely browned, about 2-3 minutes per side. This step adds great flavor!
9. Roast in the Oven:
Transfer the skillet or roast to your preheated oven. Roast for about 20 to 25 minutes for medium-rare, or until an instant-read thermometer reads 130°F (54°C) at the center.
10. Rest and Slice:
Once done, remove the roast from the oven and loosely tent it with foil. Let it rest for about 10 minutes before slicing. This helps keep all those juicy flavors inside!
11. Serve and Enjoy:
Slice the tenderloin into 1-inch thick pieces to reveal the beautiful spinach and cheese center. Serve with your favorite sides, and enjoy a meal that’s sure to impress everyone!
This stuffed beef tenderloin is not just pleasing to the eye but also packed with flavor. Perfect for dinner parties or special occasions—your guests will be coming back for more!
Can I Use a Different Cheese in This Recipe?
Absolutely! If you prefer a milder flavor, cream cheese or ricotta can be great substitutes for goat cheese. For a sharper taste, consider using feta cheese instead. Just ensure the cheese you choose can melt well to mix with the spinach.
How Do I Store Leftovers?
Leftover stuffed beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a warm oven (about 300°F/150°C) until heated through, or use the microwave for a quick reheating option.
Can I Prepare This Dish in Advance?
Yes! You can prepare the filling and roll the tenderloin up to a day ahead. Just refrigerate it tightly wrapped in plastic wrap. When you’re ready to cook it, allow it to come to room temperature for about 30 minutes before searing and roasting.
What Should I Serve with Stuffed Beef Tenderloin?
This dish pairs beautifully with sides like roasted vegetables, garlic mashed potatoes, or a light salad. A glass of red wine also complements the flavors wonderfully if you’re looking to enhance your dining experience!
