Introduction

This Best Christmas Stuffed Beef Tenderloin is a show-stopping centerpiece perfect for festive gatherings. Juicy and flavorful, it features a savory breadcrumb stuffing infused with garlic, onion, and fresh parsley. Whether celebrating with family or friends, this roast will impress every guest at your holiday table.

The dish shows five thick slices of beef wellington placed on a round white plate. Each slice reveals a soft pink center surrounded by a brown crust and topped with a small amount of green herb sauce mixed with creamy light brown bits. The beef slices are arranged with sprigs of green rosemary around them on the plate, all set against a white marbled surface. The lighting highlights the juicy texture of the meat and the fresh look of the herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups breadcrumbs (preferably panko for a lighter texture)
1 large onion (finely chopped, about 1 cup)

1 cup unsalted butter (melted and cooled)
2 tbsp minced garlic (freshly minced for best flavor)

1 1/2 cups fresh parsley (finely chopped for even distribution)
1 beef tenderloin roast (4-6 lb, center cut preferred)

2 tsp salt (Diamond Crystal Kosher Salt is recommended)
2 tsp black pepper (freshly ground for better aroma)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit. In a bowl, combine breadcrumbs, minced garlic, finely chopped onion, melted and cooled butter, and fresh parsley to create the stuffing mixture.

Step 2: Prepare the roast by slicing it lengthwise into a pinwheel. Start at the top with the blade angled, slicing about an inch deep while slowly unrolling and rolling the meat to lay it flat and form even layers. Continue with 1- to 2-inch slices until the entire roast is opened.
Step 3: Spread the breadcrumb mixture evenly over the unrolled meat. Roll the meat back up tightly, then secure it with butcher’s twine to keep the stuffing in place. Season the outside of the rolled roast evenly with salt and freshly ground black pepper.
Step 4: Place the stuffed roast on a wire rack inside a roasting pan to promote even cooking. Roast in the preheated oven for 50 to 70 minutes. For medium-rare, aim for an internal temperature of 145°F; for medium, wait until 160°F. Remove the roast from the oven when the temperature is about 10 degrees below your target, as the meat will continue to cook while resting.

Tips & Variations

Use panko breadcrumbs for a lighter stuffing texture that complements the rich beef without weighing it down.
Let the roast rest covered loosely with foil for 15 minutes after cooking to retain juices and make slicing easier.
Try adding toasted pine nuts or dried cranberries to the stuffing for extra texture and a holiday twist.

If butcher’s twine is unavailable, tie the roast securely with kitchen string or use metal skewers to hold the roll together.

Storage

Store leftover stuffed beef tenderloin in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) wrapped in foil to preserve moisture, or slice and warm portions in a skillet over medium heat. Avoid microwaving, which can dry out the meat.

How to Serve

The image shows a white plate holding five thick slices of medium-rare beef rolls, each stuffed with a finely chopped green herb filling. The outer layer is a dark brown roasted beef with a slightly crispy texture, and the inside reveals a pinkish, juicy beef layer surrounding the green herb stuffing in the center. The beef slices are resting on a small pool of light brown sauce, adding a shiny finish. Around the plate are fresh green rosemary sprigs for decoration, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed beef tenderloin ahead of time?

Yes, you can assemble the stuffed roast a few hours ahead and keep it covered in the refrigerator until ready to roast. This allows the flavors to meld and makes serving easier on the day of your event.

What if I can’t find a whole beef tenderloin roast?

You can ask your butcher to butterfly and tie a smaller cut of beef suitable for stuffing, or use a beef strip loin for a similar effect. Just adjust cooking times based on size and thickness to ensure proper doneness.