If you are looking for a delicious recipe to serve at a dinner party, try this Stuffed Beef Tenderloin that is moist, tender, full of flavor, and served up with roasted vegetables. It takes just 20 minutes to prepare and cooks in around an hour. You and your guests will not be disappointed with this dish!
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Stuffed Beef Tenderloin
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
This stuffed beef tenderloin is not only delicious and full of flavor, it looks impressive, and is easier to make than you think.
This is the sort of dish that is perfect for dinner parties or celebrations like Christmas or Thanksgiving when you want an alternative to turkey.
The beef cooks in under an hour and takes around 20 minutes to prepare so you won’t have to be stuck in the kitchen for hours on end to create a fabulous meal!
Beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.Wikipedia
The name alone – tenderloin – tells you that this cut of meat is tender, but it is also lean and rich in flavor when cooked. It’s pretty much the best cut of beef you can buy, and definitely one for special occasions.
In this recipe, the beef is butterflied and then covered with a mixture of cooked leeks, mushrooms, spinach, garlic, herbs, and Parmesan. The tenderloin is then rolled and tied before being roasted with a selection of vegetables.
You can then serve it as is, or add some mashed potatoes and a green vegetable side. However you choose to dish up, you definitely won’t be disappointed!
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Extra Virgin Olive Oil
- Vegetables – leeks, Portobello mushrooms, baby spinach, shallots, carrots (rainbow carrots if you can get them!), red onions
- Aromatics – garlic, fresh thyme, fresh rosemary, fresh parsley
- Parmesan Cheese
- Beef Tenderloin – this needs to be butterflied. To butterfly meat, it means cutting it almost in two but leaving the two parts connected. If you are not confident doing this yourself, you could ask your butcher to do this for you.
- Beef Broth/Stock
- Unsalted Butter
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Beef
The hero ingredients in this recipe is beef, so here are some more recipes using the same:
- Slow Cooker Beef Fajitas
- Brazilian Churrasco Beef with Tomato & Sweetcorn Salad
- Instant Pot Corned Beef and Cabbage
More Roast Recipes
Looking for more roasting recipes? Check these out next:
- Roasted Pork Loin with Apple + Onions
- One Pan Roast Lamb with Vegetables
- Sheet Pan Roasted Chicken Thighs with Potatoes
How Do I Make Stuffed Beef Tenderloin?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 3 Tbsp extra virgin olive oil, divided
- 1 large leek, thinly sliced
- 12-oz baby Portobello mushrooms, diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 cups baby spinach, tough stems removed
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary leaves, chopped
- 1½ Tbsp fresh parsley, chopped
- ¼ cup Parmesan cheese, freshly grated
- 1½ lbs beef tenderloin roast, butterflied
- 1 large red onion, cut into thick slices
- 4 shallots, halved
- 6 medium rainbow carrots, peeled and cut into 2” chunks
- 4 sprigs fresh thyme
- 1 cup beef broth, preferably organic
- 2 Tbsp unsalted butter
- Pre-heat the oven to 200C/400F/Gas 6.
- Heat two tablespoons of olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally until the vegetables develop some color and most of the water from the mushrooms evaporates; approximately 8-10 minutes.
- Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
- Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
- Stir the Parmesan cheese into the mushroom-spinach mixture until combined.
- Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
- Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.
- Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant-read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).
- Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork-tender.
- Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
- Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!
*For suggested internal temperatures for beef, visit: Certified Angus Beef
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 43gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 127mgSodium: 393mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 37g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Spicy Roasted Tomato & Red Pepper Soup
- Side Dish: Creamy Cauliflower Cheese Casserole with Bacon
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Homemade Apple Pie a la Mode (with No-Churn Vanilla Ice Cream!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!