Print

Stuffed Beef Tenderloin with Parsley and Garlic Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

This Stuffed Beef Tenderloin recipe features a tender and juicy beef roast filled with a flavorful breadcrumb stuffing enhanced with fresh parsley, garlic, and buttery onions. Perfect for special occasions, this elegant dish combines rich flavors with a tender texture, making it a centerpiece-worthy meal.

Ingredients

Scale

For the Stuffing:

  • 2 cups breadcrumbs (preferably panko for a lighter texture)
  • 1 large onion (finely chopped, about 1 cup)
  • 1 cup unsalted butter (melted and cooled)
  • 2 tbsp minced garlic (freshly minced for best flavor)
  • 1 1/2 cups fresh parsley (finely chopped for even distribution)

For the Beef Tenderloin:

  • 1 beef tenderloin roast (4–6 lb, center cut preferred)
  • 2 tsp salt (Diamond Crystal Kosher Salt is recommended)
  • 2 tsp black pepper (freshly ground for better aroma)

Instructions

  1. Prepare the Stuffing: In a large bowl, combine the breadcrumbs, finely chopped onion, melted and cooled unsalted butter, minced garlic, and chopped fresh parsley. Mix thoroughly until all ingredients are evenly incorporated to form a flavorful stuffing mixture.
  2. Prepare the Beef Tenderloin: Butterfly the beef tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through, then open it like a book to create a flat surface. Season both sides generously with salt and freshly ground black pepper.
  3. Stuff the Tenderloin: Spread the prepared breadcrumb stuffing evenly over the inside of the butterflied tenderloin, pressing lightly to adhere the mixture.
  4. Roll and Tie: Carefully roll the beef tenderloin back up, enclosing the stuffing inside. Tie the roast with kitchen twine at 1- to 2-inch intervals to secure the roll and keep the stuffing contained during cooking.
  5. Preheat Oven and Roast: Preheat your oven to 425°F (220°C). Place the stuffed and tied tenderloin on a roasting pan or rack. Roast in the preheated oven for about 35 to 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Rest the Roast: Remove the beef tenderloin from the oven, tent it loosely with aluminum foil, and allow it to rest for 15 minutes. This resting period helps redistribute the juices for a tender and flavorful bite.
  7. Slice and Serve: After resting, remove the kitchen twine, slice the stuffed tenderloin into thick medallions, and serve warm.

Notes

  • Using panko breadcrumbs gives the stuffing a lighter texture but regular breadcrumbs work as well.
  • Allow the butter to cool before mixing it with breadcrumbs to avoid sogginess.
  • Make sure to tie the tenderloin securely so the stuffing stays intact during roasting.
  • Adjust cooking time according to desired doneness—130°F for medium-rare, 140°F for medium.
  • Resting the roast is crucial to lock in the juices and ensure tenderness.

Keywords: beef tenderloin, stuffed beef tenderloin, breadcrumb stuffing, roasted beef, dinner recipe, holiday beef roast

Find it online: https://busyrecipe.com/stuffed-beef-tenderloin-with-parsley-and-garlic-recipe/