Best Christmas Stuffed Beef Tenderloin Recipe
This Best Christmas Stuffed Beef Tenderloin recipe features a succulent, tender beef roast filled with a flavorful breadcrumb stuffing made with garlic, onion, butter, and fresh parsley. Perfectly seasoned and roasted to your preferred doneness, this elegant main dish is ideal for holiday celebrations and special occasions.
- Prep Time: 25 minutes
- Cook Time: 50 to 70 minutes
- Total Time: 1 hour 15 minutes to 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the stuffing:
- 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)
For the beef tenderloin:
- 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
- Preheat the Oven and Prepare Ingredients: Preheat your oven to 425 degrees Fahrenheit. While it heats, combine the breadcrumbs, minced garlic, finely chopped onion, melted butter, and fresh parsley in a bowl to create the stuffing mixture that will be used for the roast.
- Prepare the Roast for Stuffing: Lay the beef tenderloin on a clean surface and carefully slice it lengthwise into a pinwheel shape. Start at the top of the meat with the blade at an angle, slicing about one inch deep and rolling the meat as you go. Continue making 1- to 2-inch slices, pulling and flattening the meat as you cut to keep it even and open for stuffing.
- Stuff and Roll the Roast: Spread the prepared breadcrumb stuffing evenly over the unrolled beef. Carefully roll the meat back up into its original shape, encasing the stuffing inside. Use butcher’s twine to securely tie the roast, ensuring the stuffing stays in place. Then season the outside thoroughly with salt and freshly ground black pepper.
- Roast the Meat: Place the stuffed and rolled beef tenderloin on a wire rack inside a roasting pan to ensure even heat circulation. Roast in the preheated oven for 50 to 70 minutes, depending on your preferred doneness. Use a meat thermometer to check internal temperature: 145°F for medium-rare and 160°F for medium. Remove the roast from the oven when it is about 10 degrees below your target temperature, letting it rest as it finishes cooking.
Notes
- Use panko breadcrumbs for a lighter stuffing texture.
- Keep the meat slightly under your target temperature before resting, as carryover heat will continue cooking the roast.
- Allow the roast to rest for at least 10 minutes before slicing to retain juices.
- Butcher’s twine is essential to keep the stuffing secure inside the roast during cooking.
- Fresh garlic and parsley add vibrant flavor and freshness to the stuffing.
Keywords: Christmas beef tenderloin, stuffed beef roast, holiday main course recipe, stuffed roast, beef tenderloin recipe, roasted beef tenderloin, festive dinner
