Christmas Stuffed Beef Tenderloin

This showstopper stuffed beef tenderloin is my answer to a holiday dinner that impresses without demanding all day in the kitchen Layered with a buttery parsley and breadcrumb filling then rolled up and roasted it delivers that wow moment when you slice it at the table Even better it is remarkably simple once you get the hang of rolling the roast

The first time I made this for my in-laws on Christmas Eve it set the bar for every holiday meal after We now schedule our gatherings around who gets to bring the beef

Ingredients

• Panko breadcrumbs: give the stuffing its airy texture and a bit of crunch Be sure to pick the unseasoned variety for best results
• Fresh parsley: makes the filling vibrant and lively Choose flat leaf for a more robust flavor
• Butter: adds richness throughout Use high-quality European style butter if you can
• Large onion: delivers a hint of sweetness and a moist stuffing Pick firm onions with no bruises or sprouts
• Fresh garlic: sharpens every bite Pick plump cloves for easier mincing
• Beef tenderloin: is the star Look for a center cut roast with uniform thickness and no heavy silver skin
• Kosher salt: helps the meat get a great crust and stays gentle enough that it does not over-salt
• Freshly cracked black pepper: really brings out the flavor of the beef Always crack it fresh from whole peppercorns

Instructions

Prepare Your Workspace:

Clear the largest board you have and gather all your tools Twine sharp chef’s knife and a sturdy bowl for mixing stuffing

Mix the Stuffing:

In a big bowl add panko finely chopped onion parsley melted butter and minced garlic Mix it well using your fingers to distribute everything evenly throughout

Butterfly the Beef:

Lay the beef tenderloin flat on your board Using a sharp knife start at the thickest side Slice into the beef about one inch deep and keep rolling the meat away from your knife as you gently cut Repeat until the beef can be opened into a large rectangle

Fill and Roll:

With clean hands spread the stuffing over the butterflied beef in an even layer Be sure to reach all the edges Now roll the beef back up gently Try to keep the stuffing tucked inside Tie it up with kitchen twine every two inches to hold its shape

Season the Exterior:

Sprinkle salt and pepper all over the outside of the rolled and tied beef Pat it down so it sticks

Roast the Beef:

Place the stuffed beef seam side down on a rack inside your roasting pan Slide it into the oven at 425 degrees Roast for about an hour or until a thermometer reads 135 for medium rare or 150 for medium

Rest Before Slicing:

After taking it out let the roast rest on the board for at least 10 minutes Remove the twine and use a sharp knife to carve thick slices The juices should run clear and the stuffing should stay put

My favorite thing about this recipe is how the melted butter and parsley stuffing reminds me of the way my grandfather always finished his Sunday steaks with a pat of herb butter He would have loved this centerpiece on a holiday spread surrounded by all our family

Storage and Leftover Tips

Wrap leftover slices tightly and they will stay perfect in the fridge for up to three days Reheat gently so the meat stays tender A few minutes wrapped in foil in a warm oven brings it right back

Easy Ingredient Swaps

No panko You can substitute regular breadcrumbs or even crushed crackers Try a mix of fresh herbs if you want more complexity or swap the onion for shallots if you love a sweeter bite

Perfect Ways to Serve This

Arrange the beef over a bed of roasted winter veggies for a classic presentation Drizzle with a bit of the buttery roasting juices and add a sprinkle of flaky salt as a finishing touch It always pairs beautifully with garlicky mashed potatoes and a crisp green salad

The Story Behind This Recipe

One year I was determined to serve something more memorable than turkey for Christmas This roast quickly became part of our family tradition and now even my cousins request the recipe every season Nothing beats the look on everyone’s faces when they see that swirl of green and gold in every slice

Adapting for Every Season

You can lighten the stuffing with baby spinach or swap parsley for basil in the spring For autumn try chopped sage or a handful of toasted walnuts folded into the breadcrumbs

A few helpful notes

Let your beef come to room temperature before roasting for even cooking Make sure your knife is truly sharp for the best butterfly cut Do not forget to remove the kitchen twine before serving

What People Are Saying

Friends who have tried this recipe say it is the best roast they have ever had Juicy and so easy to carve Some even say they like it better than classic prime rib

Freezer Meal Conversion

Prepare and stuff the beef but do not roast it Wrap tightly and freeze up to one month When ready thaw overnight in the fridge and roast according to the directions Allow an extra few minutes in the oven if it is still a bit chilled

Nothing makes a holiday table quite as festive as this stuffed beef tenderloin The flavor is lush and every slice is so eye catching It is a tradition worth sharing year after year

Recipe Q&A

→ How do you keep stuffing inside the beef tenderloin?

Secure the rolled beef with butcher’s twine to keep the stuffing evenly distributed and prevent it from falling out during roasting.

→ What temperature should beef tenderloin be cooked to?

For medium-rare, aim for an internal temperature of 145°F; for medium, cook to 160°F, letting the meat rest after roasting.

→ Can I prepare the stuffed beef tenderloin ahead of time?

Yes, assemble and roll the beef with stuffing up to a day in advance. Refrigerate until ready to roast for best flavor.

→ What type of breadcrumbs work best for stuffing?

Panko breadcrumbs are recommended for a lighter, crispier texture that complements the tender beef and buttery herbs.

→ How do you slice a beef tenderloin for stuffing?

Make a lengthwise cut to unroll the beef into a flat piece, then spread the stuffing, roll, and tie to create a pinwheel effect.