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Christmas Stuffed Beef Tenderloin Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://busyrecipe.com/christmas-stuffed-beef-tenderloin-recipe/