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