Spinach And Mushroom Stuffed Beef Tenderloin Recipe
A stuffed beef tenderloin is the special occasion meal worth the extra effort. If you are trying to impress your dinner guests, cook this meal.
My husband and I enjoy spending time in the kitchen together to create a special meal for our family. It is our version of fun. This is one of those main dish recipes that we enjoy making together.
You can 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.
Ingredients for Stuffed Beef Tenderloin
- 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
- 2 Tbsp. unsalted butter
Directions
Don’t be intimidated by a recipe you might consider to be complicated. It really isn’t that hard if you follow the instructions step-by-step.
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.
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 the heat and set aside.
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.
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°.
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. Place the sliced red onions in the bottom of your roasting pan, and place the meat on top of the onions.
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 your loaded roasting pan in the pre-heated oven. Roast until your meat thermometer reads between 125°F-130°F* for medium-rare, approximately 35-40 minutes.
TIP: 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.
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!
How To Make Spinach and Mushroom Stuffed Beef Tenderloin
How to make a tender and delicious stuffed beef tenderloin. Ours is stuffed with Spinach and Portobello Mushrooms, then seasoned with herbs. Easy step-by-step instructions with photos included. A great recipe for Christmas dinner or special occasions.
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
- 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.
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.
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°.
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.
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.
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.
Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce.
Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount 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 perfectly make a special occasion even more special. Your guests will talk about this meal for a long time.
