Christmas Stuffed Beef Tenderloin (Printable Format)

Beef tenderloin rolled with flavorful stuffing—herb, onion, butter, and breadcrumbs. Elegant holiday centerpiece.

# Needed Ingredients:

→ Stuffing

01 - 2 cups panko breadcrumbs
02 - 1 large onion, finely chopped (about 1 cup)
03 - 1 cup unsalted butter, melted and cooled
04 - 2 tablespoons fresh garlic, minced
05 - 1 1/2 cups fresh parsley, finely chopped

→ Beef Tenderloin

06 - 1 center-cut beef tenderloin roast (4-6 pounds)
07 - 2 teaspoons kosher salt
08 - 2 teaspoons freshly ground black pepper

# Preparation Steps:

01 - Preheat the oven to 425°F. In a large bowl, mix together panko breadcrumbs, minced garlic, chopped onion, melted butter, and parsley until evenly combined.
02 - Using a sharp knife, carefully slice the beef tenderloin lengthwise into a pinwheel, working slowly to unroll the meat as you cut. Keep the blade at a slight angle, slicing about 1 inch deep and rolling the meat flat with each cut. Lay the butterflied tenderloin flat on the countertop.
03 - Spread the prepared stuffing mixture evenly over the surface of the butterflied tenderloin. Roll the meat tightly back into its original log shape, ensuring the stuffing stays inside. Secure the roast with butcher’s twine at regular intervals.
04 - Season the outside of the rolled tenderloin with kosher salt and freshly ground black pepper. Place the roast, seam side down, on a wire rack set inside a roasting pan. Transfer to the oven and roast for 50 to 70 minutes or until the internal temperature reaches 135°F for medium-rare or 150°F for medium. Remove the roast when it is 10°F below the final desired temperature to account for carryover cooking during resting.
05 - Let the stuffed tenderloin rest for 10 minutes to allow the juices to redistribute and the internal temperature to stabilize. Remove the butcher’s twine, slice the roast into portions, and serve immediately.

# Supplementary Details:

01 - For best presentation, use a sharp carving knife and slice the roast just before serving to preserve heat and flavor.

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