If you’re on the hunt for a show-stopping centerpiece for your holiday table, this Christmas Stuffed Beef Tenderloin Recipe is exactly what you need. It’s a dish that brings a touch of elegance with every bite—juicy, tender, and bursting with a savory spinach and feta filling that just sings with holiday cheer. I’ve made this recipe for several Christmas dinners, and it never fails to impress guests without keeping me chained to the stove all day.

What I love most about this Christmas Stuffed Beef Tenderloin Recipe is how it balances sophistication with simplicity. It’s perfect when you want something fancy yet straightforward enough to keep stress levels low in the kitchen. Plus, the combination of roasted red peppers and feta cheese inside the tenderloin adds a festive pop of color and flavor that makes it truly special.

Ingredients You’ll Need

Each ingredient plays a key role in making this Christmas Stuffed Beef Tenderloin Recipe a delicious success. From the succulent center-cut beef tenderloin to the tangy feta and vibrant roasted red peppers, these flavors complement each other perfectly. When shopping, aim for fresh, high-quality beef and well-drained roasted red peppers for the best results.

Beef tenderloin (center cut): This cut is ideal because it’s tender and evenly shaped for stuffing. Look for a 3-4 pound piece for ease of handling and even cooking.
Frozen chopped spinach: Thawed and thoroughly squeezed dry to avoid sogginess inside your tenderloin.
Feta cheese: Crumbled feta adds a salty tang that really brightens up the spinach mixture.
Roasted red peppers: Drained well to keep the filling flavorful without excess moisture.
Salt and freshly ground pepper: Essential for seasoning both the beef and filling to make everything pop.
Olive oil: Used for searing, it adds richness and helps create a beautiful crust on the beef.

Variations

I often tweak this Christmas Stuffed Beef Tenderloin Recipe depending on what I have on hand or my mood. Feel free to make it your own—this recipe is super flexible and I love how small changes can add new twists.

Herb Variation: I’ve added fresh rosemary and thyme to the spinach mixture before—it gives a lovely aromatic note perfect for winter.
Cheese Swap: If feta isn’t your favorite, try goat cheese or ricotta for a creamier texture—both work beautifully.
Nutty Crunch: Toasted pine nuts or walnuts stirred into the filling add a pleasant crunch and depth.
Spicy Kick: Add a pinch of red pepper flakes to the filling for a little heat that surprises in the best way.

How to Make Christmas Stuffed Beef Tenderloin Recipe

Step 1: Prepare and Butterfly the Tenderloin

Start by trimming any excess fat from your beef tenderloin if needed. Then, with a sharp knife, carefully butterfly the tenderloin—slice horizontally through the middle but don’t cut all the way through, so you can open it like a book. This technique creates the perfect surface for stuffing and rolling. If you’re not confident with your knife skills, take your time and keep the knife gently angled to avoid cutting through.

Step 2: Mix the Filling

In a bowl, combine the thawed and squeezed spinach, crumbled feta, and chopped roasted red peppers. Season with salt and pepper, but be careful not to over-salt since feta is naturally salty. Mixing these ingredients early allows the flavors to marry beautifully by the time you stuff the beef.

Step 3: Stuff and Roll the Tenderloin

Spread the spinach mixture evenly over the butterflied tenderloin. Starting from one edge, carefully roll the beef up, tucking in the filling as you go. Use kitchen twine to tie the roll tightly every couple of inches to keep the stuffing enclosed. This step can be a bit sticky, but keeping your hands slightly damp helps manage the rolling.

Step 4: Sear and Roast

Heat olive oil in a large skillet over medium-high heat. Sear the beef roll on all sides until you get a rich golden-brown crust—this seals in the juices. Then transfer the seared tenderloin to a roasting pan and roast in a preheated oven at 425°F (220°C) until it reaches your desired doneness, typically about 20-25 minutes for medium rare. Use a meat thermometer to check—it should read about 135°F (57°C) before resting.

Step 5: Rest and Slice

Once out of the oven, let the beef rest for at least 10 minutes. This resting period allows the juices to redistribute, keeping the tenderloin moist and flavorful. After resting, remove the kitchen twine and slice into thick medallions to reveal the beautifully stuffed center. I promise this part is as rewarding as the flavor!

How to Serve Christmas Stuffed Beef Tenderloin Recipe

A white plate holds three parts of a meal arranged in a balanced way. The first layer shows two slices of beef roll with a pink center, filled with green herbs and light brown mushrooms, placed side by side on the left. Next to it on the top right is a scoop of creamy mashed potatoes, smooth and pale yellow in color. Below the mashed potatoes on the bottom right are thick slices of bright orange cooked carrots. The plate sits on a white marbled surface with a red cloth underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing with fresh herbs like parsley or rosemary sprigs—just a small touch that brings a fresh, festive look. Sometimes, I drizzle a little balsamic glaze for a sweet contrast that perfectly complements the savory beef.

Side Dishes

My go-to sides with this Christmas Stuffed Beef Tenderloin Recipe are garlic mashed potatoes and roasted Brussels sprouts. The creamy potatoes and caramelized veggies balance the rich beef beautifully. Sometimes, I add a simple red wine sauce or gravy for extra indulgence.

Creative Ways to Present

For Christmas dinners, I like to arrange the sliced tenderloin on a festive platter garnished with cranberries and rosemary sprigs. It’s visually stunning and invites guests to dig in. Another idea is to serve each slice atop individual portions of polenta or seasonal vegetables for a plated, elegant touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your Christmas Stuffed Beef Tenderloin, wrap any leftovers tightly in foil or place them in an airtight container and refrigerate. I’ve found that leftovers keep well for up to 3 days without losing much flavor or texture.

Freezing

If you want to prep ahead, you can freeze the rolled, stuffed beef before cooking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to cook, thaw it overnight in the fridge before roasting. This makes holiday prep super manageable.

Reheating

To reheat leftovers without drying out the beef, I recommend warming them gently in the oven at 300°F (150°C) covered with foil for about 10-15 minutes. This method keeps the tenderloin juicy and the filling intact—way better than a microwave, trust me.

FAQs

Can I use fresh spinach instead of frozen for this Christmas Stuffed Beef Tenderloin Recipe?

Absolutely! You can use fresh spinach, but be sure to sauté it briefly until wilted and then squeeze out as much moisture as possible. This is crucial to prevent the filling from becoming watery, which can affect the texture inside the tenderloin.
What’s the best way to ensure the beef tenderloin is cooked perfectly?

Using a meat thermometer is your best friend here. For medium rare, aim for an internal temperature of 135°F (57°C) before resting, as the temperature will rise a few degrees while resting. This prevents overcooking and keeps the beef tender and juicy.
Can I prepare the stuffed beef tenderloin a day ahead?

Yes, you can butterfly and stuff the tenderloin, then cover and refrigerate it overnight. Just tie it with kitchen twine and let it come to room temperature before roasting to ensure even cooking.
What can I substitute for feta if I’m not a fan?

Goat cheese or ricotta are excellent substitutes that still bring creaminess and tang. You can also try a mild shredded mozzarella if you prefer a less salty filling.
How do I prevent the filling from spilling out during cooking?

Make sure to roll the tenderloin tightly and secure it well with kitchen twine in several spots. Also, don’t overfill the beef—a thin, even layer of filling works best to keep everything tucked inside during cooking.

Final Thoughts

This Christmas Stuffed Beef Tenderloin Recipe holds a special place in my holiday cooking for its blend of impressive presentation and simple, vibrant flavors. Every time I make it, friends ask for the recipe, and I love sharing it because it’s genuinely achievable even if you’re not a kitchen pro. Give it a try at your next holiday gathering—you’ll feel proud serving up a beautiful, delicious beef tenderloin that tastes as good as it looks!

Christmas Stuffed Beef Tenderloin Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

A festive and elegant Christmas Stuffed Beef Tenderloin featuring a tender center-cut beef tenderloin filled with a savory mixture of spinach, feta cheese, and roasted red peppers. Perfect for holiday dinners, this recipe combines rich flavors with a simple preparation and roasting method to create an impressive main course.

Author: Emma
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Beef

1 (3 to 4 pound) beef tenderloin – center cut

Stuffing

1 (10-ounce) package frozen chopped spinach – thawed and squeezed dry
½ cup crumbled feta cheese
1 small jar roasted red peppers – drained

Seasoning and Oil

Salt and freshly ground black pepper, to taste
2 to 3 tablespoons olive oil

Instructions

Prepare the Beef Tenderloin: Preheat your oven to 400°F (200°C). Trim the beef tenderloin if necessary and carefully butterfly it by slicing it lengthwise without cutting all the way through, creating a flat surface for the stuffing.
Make the Stuffing: In a bowl, combine the thawed and squeezed dry chopped spinach, crumbled feta cheese, and drained roasted red peppers. Mix thoroughly ensuring all ingredients are evenly distributed.
Season the Beef: Lay the butterflied beef flat on a cutting board and season both sides generously with salt and freshly ground black pepper to taste.
Stuff the Beef: Spread the spinach, feta, and roasted red peppers mixture evenly over the inner surface of the beef tenderloin. Carefully roll up the beef, securing the stuffing inside. Use kitchen twine to tie the beef roll at intervals to hold its shape during cooking if desired.
Sear the Beef: In a large oven-safe skillet or roasting pan, heat 2 to 3 tablespoons of olive oil over medium-high heat. Once hot, sear the rolled beef tenderloin on all sides until it develops a golden-brown crust, about 2-3 minutes per side.
Roast the Beef: Transfer the skillet or pan to the preheated oven and roast the beef for approximately 25-30 minutes for medium-rare doneness, or longer depending on your preferred level of doneness. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.
Rest Before Serving: Remove the beef from the oven and let it rest covered loosely with foil for about 10-15 minutes. This allows the juices to redistribute, ensuring the meat remains juicy and tender.
Slice and Serve: Remove the kitchen twine and slice the stuffed beef tenderloin into thick medallions. Serve immediately with your choice of sides and enjoy your elegant Christmas main course.

Notes

Butterflying the beef tenderloin carefully is essential to evenly spread the stuffing and roll it securely.
Allow the beef to rest after roasting to retain juices and improve tenderness.
If you prefer, seasoning the stuffing with additional herbs like garlic, thyme, or oregano can enhance flavor.
Use a meat thermometer to achieve the desired doneness and avoid overcooking.
This dish pairs well with roasted vegetables, mashed potatoes, or a light salad.

Keywords: Beef Tenderloin, Stuffed Beef, Christmas Recipe, Holiday Dinner, Spinach and Feta Stuffing, Roasted Red Peppers