This stuffed beef tenderloin is a showstopper! Juicy beef wrapped around a tasty stuffing of herbs, cheese, and maybe some veggies. Perfect for special occasions or just because you feel fancy!
I love how it makes the kitchen smell amazing while it cooks. Plus, it looks so impressive when served. Your guests will definitely be impressed—and you’ll be the star of the meal!
Key Ingredients & Substitutions
Beef Tenderloin: This is the star of your dish! Choose a fresh, high-quality tenderloin for the best flavor. If beef isn’t available, pork tenderloin can work too, but the cooking times will vary.
Spinach: Fresh spinach gives a lovely color and nutrient boost. If you prefer, you can swap it with kale or Swiss chard. Just make sure to cook it until wilted.
Lentils: I love using lentils for added protein and texture. You can use canned lentils for convenience. If lentils aren’t your thing, try quinoa for a nutty taste.
Mushrooms: They add umami and moisture. If you’re not into mushrooms, finely chopped bell peppers or zucchini can make a great alternative.
Cheese: Goat cheese or feta adds a creamy tanginess, perfect for the stuffing. If you’re looking for something milder, mozzarella works as well.
How Do You Properly Butterfly a Tenderloin?
Butterflying allows for easy stuffing and even cooking. Here’s how to do it right:
- Place the tenderloin on a clean cutting board.
- With a sharp knife, slice horizontally along the long side, stopping just before cutting all the way through. Think of it like opening a book.
- Gently pound with a meat mallet for an even thickness of about 1/2 inch.
- Ensure both sides are well-seasoned with salt and pepper before moving to the next steps.
This technique is key for creating a beautiful, stuffed tenderloin that cooks evenly and holds that delicious filling!
How to Make Stuffed Beef Tenderloin
Ingredients You’ll Need:
For the Beef Tenderloin:
- 1 whole beef tenderloin (about 2 to 3 pounds), trimmed and butterflied
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Stuffing:
- 2 cups fresh spinach, roughly chopped
- 1 cup cooked lentils (brown or green)
- 1 cup mushrooms, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup crumbled goat cheese or feta cheese
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1/4 cup toasted walnuts or pecans, chopped (optional)
For Cooking:
- 2 tablespoons butter
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and around 25 minutes of cooking time, with an additional 10 minutes for resting. So, you’re looking at about 1 hour total to get this delicious beef tenderloin on your table!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This temperature will ensure a nice crust on your tenderloin while keeping the inside juicy.
2. Prepare the Beef Tenderloin:
Trim any excess fat from the beef tenderloin. To butterfly it, place the tenderloin on a cutting board and carefully slice it horizontally along its length, opening it like a book. Gently pound it with a meat mallet to make it about 1/2 inch thick. Season both sides generously with salt and pepper to enhance the flavor.
3. Make the Stuffing:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onions, chopped mushrooms, and minced garlic, cooking until softened (about 5 minutes). Next, add the chopped spinach and cook until it wilts down. Stir in the cooked lentils, balsamic vinegar, chopped rosemary, thyme, and nuts (if using). Cook for another 2 minutes, then remove from heat and let cool slightly.
4. Add Cheese to the Filling:
Once your vegetable mix is slightly cooled, fold in the crumbled goat cheese or feta cheese until well mixed. This will add a delicious creaminess to your stuffing!
5. Fill the Tenderloin:
Spread the stuffing mixture evenly across the butterflied tenderloin, covering it well.
6. Roll and Tie the Tenderloin:
Carefully roll the tenderloin up tightly, tucking the ends in as you roll to encase the stuffing. Secure the roast by tying it with kitchen twine at 2-inch intervals.
7. Sear the Tenderloin:
In the same skillet, heat the remaining olive oil and butter over medium-high heat. Sear the rolled tenderloin on all sides until browned, about 2-3 minutes per side. This step adds flavor and depth to your dish.
8. Roast in the Oven:
Transfer the tenderloin to a roasting pan and roast in the preheated oven for about 20-25 minutes, or until an instant-read thermometer inserted in the center reads 130-135°F for a perfect medium-rare finish.
9. Rest and Slice:
Remove the tenderloin from the oven and allow it to rest for 10 minutes. This resting period helps the juices redistribute, making the meat even juicier. After resting, slice the tenderloin into thick medallions.
10. Serve:
Garnish your beautifully stuffed beef tenderloin with fresh rosemary sprigs. Serve alongside roasted vegetables for a complete, elegant meal that’s sure to impress!
Enjoy this delightful and flavorful dish that brings a touch of sophistication to any dinner table!
Can I Use a Different Type of Cheese in the Stuffing?
Absolutely! While goat cheese or feta provide a nice tang, you can substitute with mozzarella for a milder flavor or even cream cheese for creaminess. Just ensure it melts well!
What If I Don’t Have Lentils?
No problem! You can omit the lentils or replace them with cooked quinoa or rice for a similar texture. If you need a protein boost, consider using chopped cooked chicken or turkey.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, slice the tenderloin and warm it gently in the microwave or a skillet to preserve its moisture.
Can I Make This Recipe in Advance?
Yes! You can prepare the tenderloin up to the point of roasting and store it wrapped tightly in the fridge for up to a day before cooking. Just allow it to come to room temperature before roasting for even cooking.