Introduction
The holiday season invites gatherings, and there’s no dish that embodies festive charm quite like a stuffed beef tenderloin. This elegant main course not only impresses your guests but also offers a delightful combination of flavors that celebrate the season.
Preparing this dish doesn’t mean spending hours in the kitchen. With thoughtful preparation and a streamlined process, you can present a restaurant-quality meal that highlights the rich, tender beef and complements it with a glorious filling.
The beauty of stuffed beef tenderloin lies in both its presentation and its versatility. You can tailor the stuffing to your preferences, making it a perfect centerpiece for any holiday table.
Ingredients
- 2 pounds beef tenderloin
A high-quality cut that is exceptionally tender and flavorful. It serves as the base of the dish, providing a luxurious texture and a rich flavor that absorbs the various seasonings. - 8 ounces mushrooms, finely chopped
Mushrooms add earthiness and umami depth to the stuffing. They also contribute moisture, preventing the meat from drying out during cooking. - 1 cup spinach, chopped
Spinach enhances the filling with its vibrant color and nutritional benefits. It also balances the richness of the beef with a fresh, mildly sweet flavor. - 1 cup cream cheese, softened
Cream cheese provides creaminess and binds the filling together, ensuring it stays cohesive while also offering a subtle tang that complements the beef. - 2 cloves garlic, minced
Garlic adds aromatic depth and enhances the overall flavor profile of the stuffing, contributing a classic cooking element that enriches the dish. - 1 teaspoon fresh thyme, chopped
Thyme introduces a fragrant, herbal note that pairs beautifully with beef, elevating the dish with its warm, savory profile. - 1 teaspoon salt
Salt is essential for enhancing the flavors of both the beef and the stuffing, ensuring that every ingredient shines in this festive dish. - 1/2 teaspoon black pepper
Black pepper adds a subtle heat and complexity, balancing out the richness of the meat and the creamy stuffing. - Olive oil, for searing
Olive oil is used for searing the tenderloin, helping to create a delicious crust that locks in juices and adds flavor.
Directions & Preparation
Step 1: Preheat your oven to 400°F (200°C).
Preheating the oven is crucial as it ensures an even cooking environment for the beef. It also helps achieve a perfectly roasted exterior that seals in the juices.
Step 2: In a skillet, heat olive oil over medium heat and sauté the mushrooms until golden brown.
Sautéing the mushrooms develops their flavor and reduces moisture, which helps in creating a stuffing that doesn’t make the tenderloin soggy. This also gives the mushrooms a nice caramelization.
Step 3: Add minced garlic and spinach to the skillet, cooking until the spinach is wilted.
This step infuses the filling with aromatic garlic and ensures the spinach integrates well into the mixture. Wilting the spinach allows it to release its moisture, which is essential for even distribution.
Step 4: In a bowl, combine the sautéed mixture with cream cheese, thyme, salt, and pepper until well mixed.
Mixing these ingredients together ensures that each bite of the stuffing is bursting with flavor. Cream cheese will help bind the mixture, making it easier to stuff into the tenderloin.
Step 5: Prepare the beef tenderloin by slicing it open lengthwise, creating a pocket without cutting all the way through.
Creating a pocket is essential for stuffing the beef properly without losing its structural integrity. It allows for even cooking and ensures the stuffing is well-distributed.
Step 6: Fill the tenderloin with the stuffing mixture and secure it with kitchen twine.
Properly securing the tenderloin keeps the stuffing intact during cooking, allowing the flavors to meld beautifully. This step ensures the beef maintains its shape.
Step 7: Season the outside of the tenderloin with salt and pepper, then sear in a hot skillet until browned on all sides.
Searing adds a delicious crust that enhances flavor through the Maillard reaction. It also helps lock in juices, ensuring a tender and flavorful final dish.
Step 8: Transfer to the preheated oven and roast for 25-30 minutes, or until desired doneness is reached.
Roasting allows the tenderloin to cook evenly, and monitoring the internal temperature is essential for achieving your preferred doneness. A meat thermometer is helpful here.
Step 9: Remove from the oven and let it rest for 10 minutes before slicing.
Resting the beef allows juices to redistribute throughout the meat, preventing dryness. It also helps set the filling, making slicing easier.
Flavorful Stuffing Variations
While the classic filling of mushrooms and spinach offers a delightful taste, you can easily customize it. Consider adding sun-dried tomatoes for a tangy sweetness, or incorporating crumbled feta cheese for a Mediterranean twist. Add nuts for crunch, like walnuts or pine nuts, which introduce a pleasing texture and complement the beef beautifully.
Creating Perfectly Cooked Beef
Understanding the doneness of your beef is crucial when preparing stuffed tenderloin. For a medium-rare finish, aim for an internal temperature of 135°F (57°C). Use a meat thermometer inserted into the thickest part of the tenderloin. Remember, the beef will continue cooking slightly during the resting phase.
Serving Suggestions for Festive Gatherings
Pairing a stuffed beef tenderloin with festive sides elevates your meal. Consider serving it with garlic mashed potatoes, steamed green beans, or a vibrant winter salad. A rich red wine reduction or a balsamic glaze can enhance the dish's flavor and presentation, making your Christmas feast one to remember.
FAQs
What if the stuffing seems too thick?
You can add a splash of milk or broth to the stuffing mixture to loosen it up, making it easier to fill the tenderloin.
How can I customize the seasoning for the beef?
Feel free to adjust the salt and pepper to your taste, or add herbs like rosemary or oregano for a different flavor profile.
What if my tenderloin is overcooked?
If your tenderloin turns out overcooked, serve it with a sauce or gravy to add moisture back into the dish.
Can I use a different type of cheese in the stuffing?
Yes, cheeses like goat cheese or ricotta can be wonderful alternatives, each providing a unique flavor that will complement the beef.
What if I want to use a smaller cut of beef?
You can use a filet mignon for individual servings; just adjust the cooking time accordingly for the smaller size.
How can I make this dish more festive in presentation?
Consider garnishing the finished dish with fresh herbs or serving it on a platter surrounded by colorful seasonal vegetables.
Conclusion
Quick Christmas stuffed beef tenderloin is a perfect blend of elegance and convenience, making it an ideal centerpiece for your holiday table. With a rich, flavorful stuffing and beautifully tender meat, this dish is sure to impress your guests.
Don’t hesitate to get creative with the stuffing ingredients to suit your taste. This dish not only nourishes but creates memorable moments during your festive celebrations.
Recipe Card
Delicious Cheesy Spinach & Artichoke Stuffed Mushrooms
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove stems. Set aside caps, and finely chop stems.
- In a skillet, heat some olive oil over medium heat and sauté the minced garlic until fragrant.
- Add chopped spinach, artichokes, and chopped mushroom stems to the skillet. Cook until spinach wilts.
- In a bowl, combine the sautéed mixture with cream cheese, Parmesan, mozzarella, red pepper flakes, salt, and pepper.
- Fill each mushroom cap generously with the cheese and spinach mixture.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and tops are golden.
- Remove from oven and let cool for a few minutes before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
