If there’s one dish that can instantly turn your dining room into the coziest, most delicious corner of the holidays, it’s Christmas Stuffed Beef Tenderloin. Just saying the words feels festive, right? This beauty brings together rich, aromatic stuffing, perfectly seasoned beef, and a presentation so stunning your guests will think you hired a private chef. (Don’t worry—I won’t tell them it was all you.)
Whether you’re hosting a big family gathering or creating an intimate Christmas dinner for your closest people, this recipe gives you that gourmet-restaurant feel without the stress. And yes, I’ll walk you through every step—no culinary degree required.
Let’s light up your kitchen with something truly spectacular.
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Why You’ll Love This Christmas Stuffed Beef Tenderloin
This Christmas Stuffed Beef Tenderloin is everything you want in a holiday entrée: festive, flavorful, eye-catching, and secretly simple. The tenderloin is buttery and tender (hence the name), the stuffing is garlicky and herb-filled, and together they make magic.
It’s the kind of dish that turns into a tradition after the very first bite. Trust me—I made a version of this for friends who dropped in one holiday season with zero warning. They still talk about it like it was some kind of culinary miracle. Little did they know I whipped it together with ingredients I already had on hand… and a whole lot of Christmas spirit.
Ingredients You’ll Need
Before we start rolling and roasting, let’s gather everything you need for this holiday masterpiece.
For the Stuffing
- 2 cups breadcrumbs (panko works best for a lighter texture)
- 1 large onion, finely chopped (about 1 cup)
- 1 cup unsalted butter, melted and cooled
- 2 tbsp freshly minced garlic
- 1 1/2 cups fresh parsley, finely chopped
For the Beef Tenderloin
- 1 beef tenderloin roast (4–6 lb, center cut preferred)
- 2 tsp salt (Diamond Crystal Kosher Salt recommended)
- 2 tsp freshly ground black pepper
How to Make the Best Christmas Stuffed Beef Tenderloin
Alright, apron on! Let’s create some holiday magic in the kitchen.
Step 1: Preheat the Oven and Mix the Stuffing
Preheat your oven to 425°F. While it warms up, grab a big bowl—your holiday mixing throne—and combine the panko breadcrumbs, melted butter, chopped onion, garlic, and parsley.
Mix everything until the crumbs are coated and the parsley gives the mixture that bright, festive color. This stuffing is your secret weapon; the moment it hits the oven, your kitchen will smell like a gourmet Christmas feast.
Step 2: Prepare the Roast for Stuffing
Deep breath. This next move might feel fancy, but you’ve absolutely got it.
You’re going to butterfly the beef tenderloin into a long, flat sheet. Starting at the top of the roast, angle your knife slightly downward and slice slowly. You’re creating a spiral of sorts—cutting an inch deep, then gently unrolling as you go. Aim for layers around 1–2 inches thick.
Think of it like opening a holiday scroll. A meaty, delicious scroll.
Step 3: Stuff and Roll
Lay your flattened tenderloin out like a red carpet and sprinkle the stuffing evenly across the surface.
Now roll it back up tightly—just like a cozy Christmas blanket—then tie it with butcher’s twine every couple of inches. Don’t skip the twine unless you want stuffing launching a jailbreak in the oven.
Season the outside generously with salt and pepper.
Step 4: Time to Roast
Place that gorgeous roast onto a wire rack set inside a roasting pan. This helps heat circulate around the beef, so you don’t end up with an overcooked bottom. (We’ve all been there. Not fun.)
Roast for 50–70 minutes, depending on how you like your beef cooked:
- 145°F for medium-rare
- 160°F for medium
Here’s a pro tip: pull the roast out of the oven when it’s about 10 degrees below your target. It continues cooking as it rests—carryover cooking is real, and it works in your favor.
Step 5: Rest and Serve
Let your roast rest for 10 minutes before slicing. This is its moment to breathe, relax, and lock in those juices. Then cut into thick, beautiful rounds and serve immediately.
Prepare for applause. Possibly even a toast in your honor.
Chef Omar’s Tips for a Stress-Free Tenderloin
Because I love making your kitchen feel like your happy place, here are a few extra pointers:
Use panko for the stuffing.
It gives your filling a lighter texture, keeping the roast from feeling heavy. Plus, it crisps up beautifully.
Don’t rush the butterflying.
Slow and steady is the name of the game. If your sheet of beef isn’t perfect, no one will notice once it’s rolled up and tied.
Let the roast rest.
Seriously. Don’t skip this. If you slice too soon, the juices will run out faster than kids on Christmas morning.
Feeling creative?
Try adding a handful of sautéed mushrooms or roasted red peppers to the stuffing. Just don’t go overboard—too much filling makes rolling trickier than wrapping oddly shaped presents.
FAQs About Christmas Stuffed Beef Tenderloin
Can I make Christmas Stuffed Beef Tenderloin ahead of time?
Absolutely! You can butterfly, stuff, roll, and tie the roast up to a day in advance. Keep it refrigerated, wrapped tightly. Pop it in the oven when you’re ready.
What can I add to the stuffing?
If you want richer flavor, mushrooms, thyme, or even a sprinkle of Parmesan can play beautifully with the beef. Just keep the stuffing light so it doesn’t spill while roasting.
How do I keep my tenderloin juicy?
Roast it at high heat, don’t overcook, and always let it rest. Those three steps are the holy trinity of juicy beef.
Does leftover Christmas Stuffed Beef Tenderloin reheat well?
Yes! Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 300°F until warmed through. Microwaving works too—but go slow so it doesn’t dry out.
Bring the Magic Home
There’s something undeniably joyful about carving into a beautifully rolled Christmas Stuffed Beef Tenderloin, revealing that vibrant, herb-studded spiral inside. It’s festive without being fussy, gourmet without being complicated, and totally worthy of the spotlight on your holiday table.
Whether you’re cooking for two or for a full house of hungry holiday guests, this recipe delivers flavor, beauty, and that little spark of Christmas wonder we all crave this time of year.
Here’s to a season filled with warm kitchens, happy hearts, and unforgettable meals. And trust me—after one bite of this tenderloin, your guests will already be asking if you’ll make it again next year.
Happy cooking, and Merry Christmas!
More Festive Favorites to Complete Your Holiday Feast
If you’re already dreaming about what to serve alongside your Christmas Stuffed Beef Tenderloin, I’ve got you covered! Here are a few delicious holiday-ready dishes your guests will love—each one handpicked to make your menu feel even more magical. Just click and explore!
- Start your celebration with the elegant and flavor-packed Christmas Salmon with Pomegranate Glaze—it’s bright, festive, and stunning on the table.
- Add a cozy, crowd-pleasing appetizer like Sweet Potato Rounds with Brie, Cranberry, and Pecans—these little bites disappear faster than snowflakes on a warm plate.
- Keep the holiday spirit going with these sweet-and-savory Christmas Cranberry Meatballs—perfect for guests to nibble on while the tenderloin finishes roasting.
- And for a refreshing dessert to balance your rich main dish, treat everyone to this delightful Strawberry Chia Pudding Recipe—light, fruity, and the perfect sweet ending.
These hand-selected recipes bring extra sparkle to your holiday table and help you build a full, unforgettable Christmas feast your guests will rave about all season long. Enjoy exploring—and happy cooking!
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Christmas Stuffed Beef Tenderloin
- Total Time: 85 minutes
- Yield: 6–8 servings 1x
Description
This Christmas Stuffed Beef Tenderloin is a festive holiday showstopper—tender, juicy beef rolled with a buttery herb stuffing for an elegant and unforgettable Christmas dinner.
Ingredients
For the Stuffing
2 cups panko breadcrumbs
1 large onion, finely chopped (about 1 cup)
1 cup unsalted butter, melted and cooled
2 tbsp garlic, minced
1 1/2 cups fresh parsley, finely chopped
For the Beef Tenderloin
1 beef tenderloin roast (4–6 lb, center cut)
2 tsp salt (Diamond Crystal Kosher Salt recommended)
2 tsp freshly ground black pepper
Instructions
Preheat the oven to 425°F.
In a large bowl, mix the panko, melted butter, onion, garlic, and parsley until evenly combined.
Butterfly the tenderloin by slicing it into a long, flat sheet. Work slowly, unrolling as you cut.
Spread the stuffing evenly over the flattened beef.
Roll the tenderloin tightly and tie it with butcher’s twine every 1–2 inches.
Season the outside with salt and pepper.
Place the roast on a wire rack set inside a roasting pan.
Roast for 50–70 minutes, until the internal temperature reaches:
145°F for medium-rare
160°F for medium
Remove from the oven 10 degrees early to allow carryover cooking.
Let rest for 10 minutes before slicing into thick rounds.
Notes
If your stuffing looks loose, add 1–2 tablespoons extra butter to help it bind.
You can prepare the tenderloin (stuffed, rolled, tied) up to 24 hours ahead—wrap and refrigerate.
Add sautéed mushrooms or Parmesan to the stuffing for extra flavor, but don’t overfill or it will spill during roasting.
Letting the roast rest ensures juicy slices every time!
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed tenderloin slice
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 185 mg