A white plate filled with stuffed beef tenderloin, carrots, onions and shallots

Stuffed Beef Tenderloin is that special occasion meal worth the extra trouble, not that it is really too much trouble. Serve this delectable version of stuffed beef tenderloin for a romantic dinner at home, when you have guests you wish to impress and even for Christmas dinner instead of turkey or ham.

Meal ingredients including leeks, parsley, oil and mushrooms

Ingredients for Stuffed Beef Tenderloin

Extra virgin olive oil
Leek
Baby Portobello Mushrooms
Minced Garlic
Sea Salt
Black Pepper
Baby Spinach
Fresh Thyme
Fresh Rosemary
Fresh Parsley
Parmesan cheese
Beef Tenderloin Roast
Red Onion
Shallots
Rainbow Carrots
Beef Broth
Unsalted Butter

More Meal Ideas To Serve Your Guests

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Here is our 5 Ingredient Steak Marinade recipe we use over and over no matter who we are feeding. It’s a winner.

Where there is savory, sweets follow, right? Make desserts ahead of time by using our Tips for Freezing & Thawing Baked Goods.

Cook the Stuffing First

Heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.

Leeks, garlic and mushrooms cooking — Leeks, Garlic and Mushrooms cooking

Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates. It should take about 8-10 minutes.

Leeks, mushrooms and garlic cooking on the stove — Leeks, Mushrooms, Spinach and Garlic

Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.

Using a meat mallet to tenderize Beef Tenderloin

How To Flatten The Beef Tenderloin

Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper. Then gently pound with a meat mallet or Rolling Pin to about a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and season with salt and black pepper, to taste.

Beef tenderloin with stuffing spread on before rolling

Stuff and Roll The Tenderloin

Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the Mushroom-spinach mixture over the beef tenderloin. Leave a small border around the edges as shown above. Now is a good time to preheat the oven to 400°.

Beef Tenderloin rolled and stuffed then tied

Now, carefully roll up the tenderloin like a jelly roll. Secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.

beef tenderloin in a baking dish with carrots and shallots

Roast This Yummy Meal

Place the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven. Roast until your meat thermometer reads between 125°F-130°F* for medium-rare, approximately 35-40 minutes. The temperature will rise another 5-10 degrees while resting after being removed from the oven.

Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.

Stuffed Beef Tenderloin with Carrots and Shallots

Make The Pan Sauce

Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.

Serve and Enjoy!

Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!

4-6

How To Make Spinach and Mushroom Stuffed Beef Tenderloin

Name: How To Make Spinach and Mushroom Stuffed Beef Tenderloin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp. extra virgin olive oil, divided; 1 large leek, thinly sliced; 12-oz. baby Portobello mushrooms, diced; 2 garlic cloves, minced; Sea salt and black pepper, to taste; 2 Cups. baby spinach, tough stems removed; 2 tsp. fresh thyme leaves; 2 tsp. fresh rosemary leaves, chopped; 1½ Tbsp. fresh parsley, chopped; ¼ Cup Parmesan cheese, freshly grated; 1½ lbs. beef tenderloin roast, butterflied; 1 large red onion, cut into thick slices; 4 shallots, halved; 6 medium rainbow carrots, peeled and cut into 2” chunks; 4 sprigs fresh thyme; 1 Cup beef broth, preferably organic; 2 Tbsp. unsalted butter

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

How to make a tender and delicious stuffed beef tenderloin. Ours is stuffed with Spinach, Portobello Mushrooms with Herbs which we prepare first on the stove top for optimal flavor. Easy step my step instructions with photos included.

Ingredients

3 Tbsp. extra virgin olive oil, divided
1 large leek, thinly sliced
12-oz. baby Portobello mushrooms, diced
2 garlic cloves, minced
Sea salt and black pepper, to taste
2 Cups. baby spinach, tough stems removed
2 tsp. fresh thyme leaves
2 tsp. fresh rosemary leaves, chopped
1½ Tbsp. fresh parsley, chopped
¼ Cup Parmesan cheese, freshly grated
1½ lbs. beef tenderloin roast, butterflied
1 large red onion, cut into thick slices
4 shallots, halved
6 medium rainbow carrots, peeled and cut into 2” chunks
4 sprigs fresh thyme
1 Cup beef broth, preferably organic
2 Tbsp. unsalted butter

Instructions

Heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.

Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates. It should take about 8-10 minutes.

Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.

Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.

Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce.

Enjoy!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 598Total Fat 43gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 22gCholesterol 127mgSodium 393mgCarbohydrates 16gFiber 4gSugar 7gProtein 37g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

Serve this delectable Stuffed Beef Tenderloin meal for special occasions like Christmas Day or even for Sunday dinner. Fresh vegetables paired with beef tenderloin cooked perfect make a special occasion even more special. Your guests will talk about this meal for a long time.