Quick Christmas Stuffed Beef Tenderloin

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Oh, friends! Let me take you down memory lane to my very first Christmas spent in my cozy little kitchen, where the rich aromas of herbs and spices danced together like holiday cheer. I stumbled upon the Quick Christmas Stuffed Beef Tenderloin quite by accident while rummaging through my pantry for dinner inspiration. A tenderloin caught my eye, and as I tossed around some ideas, I remembered the leftover sautéed mushrooms and creamy cheese that I had tucked away.

That night, as the tenderloin sizzled on the stovetop, my kitchen filled with a scent that felt like a warm hug. The creamy filling oozed with flavor, and with each slice, the vibrant greens peeked out from the juicy meat like little Christmas presents. As soon as I took my first bite, it became my holiday favorite! It’s simply perfect for impressing guests or cozying up with loved ones. I can just envision you in your kitchen, creating this delightful dish and basking in the wonderful aromas, too. Trust me; it’s a holiday must-try!

Why You’ll Love This Recipe

• Quick Prep: With only 30 minutes of oven time, you’ll be feasting in no time!
• Flavorful Filling: The combination of mushrooms, spinach, and cream cheese creates a symphony for your taste buds.
• Crowd-Pleasing: This stunning dish will wow your family and friends, making you the star of the Christmas dinner!
• Versatile: You can easily swap out ingredients to suit your tastes and make each occasion special.
• Leftover-Friendly: The tenderloin stores well, ensuring deliciousness for days after!

Ingredients

• 1 Beef Tenderloin: This succulent cut is the star of the show! Choose one that’s around 2 pounds for the best flavor and tenderness.
• 1 cup Sautéed Mushrooms: These add earthy notes and depth. Cooking them until golden brings out their natural sweetness.
• 1/2 cup Spinach: Fresh spinach provides a pop of color and nutrition! You can also use kale or Swiss chard if that’s what you have on hand.
• 1/2 cup Cream Cheese: This morsel brings creaminess that binds the filling together beautifully. Make sure to soften it before mixing!
• 1 teaspoon Garlic Powder: A pinch of garlic elevates the flavor, lending a warmth that’s intoxicating!
• 1 teaspoon Onion Powder: This adds a subtle sweetness and depth without any tears—yay for no chopping!
• Salt and Pepper to Taste: Essential for enhancing all the delicious flavors.
• Olive Oil: A drizzle for sautéing will add richness and help our mushrooms caramelize.
• Butcher’s Twine: This is a lovely way to secure everything inside the tenderloin. It’s like wrapping it up in a cozy blanket!

Full recipe card is below.

How to Make It

1. Preheat the Oven

Set your oven to 400°F (200°C). This will create a perfect environment for roasting while keeping the tenderloin moist and juicy.

2. Sauté the Mushrooms

In a skillet, heat a splash of olive oil over medium-high heat. Toss in those lovely mushrooms and sauté until they are golden brown, filling your kitchen with an irresistible nutty aroma. Add the spinach and stir until it just wilts—this takes only a minute!

3. Mix the Filling

In a bowl, combine those sautéed mushrooms and wilted spinach with the cream cheese, garlic powder, onion powder, salt, and pepper. Give it a good mix until it’s all creamy and combined. This beautiful filling will be the heart of our tenderloin!

4. Stuff the Tenderloin

Carefully cut a pocket in the beef tenderloin, almost like making a cozy bed for our filling. Spoon the mushroom-spinach mixture inside and pack it in generously.

5. Secure with Butcher’s Twine

Tie the tenderloin with butcher’s twine to keep all that delicious filling snug inside. You’ll love how professional it looks!

6. Sear the Tenderloin

In the same skillet, add another splash of olive oil and sear the stuffed tenderloin on all sides until it’s beautifully browned. This step locks in those fabulous flavors and creates an amazing crust!

7. Roast in the Oven

Transfer the seared tenderloin to the oven and roast for 25-30 minutes or until it reaches your desired doneness. The smell will be heavenly, I promise!

8. Let Rest and Serve

Once it’s done, let your tenderloin rest for 10 minutes—this helps the juices redistribute, making each slice tender and juicy. Then slice and serve up this glorious dish!

Pro Tips for Success

• Choose Quality Meat: A good beef tenderloin will elevate your dish and is worth the splurge!
• Let It Rest: Patience is key! Resting helps maintain the meat’s juiciness.
• Use an Instant-Read Thermometer: This ensures perfect doneness; aim for 135°F (57°C) for medium-rare.
• Don’t Skip the Twine: It helps keep your filling secure but also makes for a beautiful presentation!

Flavor Variations

• Cheese Swap: Try feta or goat cheese for a tangy twist.
• Herbs: Add fresh herbs like thyme or rosemary to your filling for an extra layer of flavor.
• Spices: Experiment with a dash of red pepper flakes for a bit of heat or smoked paprika for depth of flavor.

Serving Suggestions

This festive tenderloin pairs beautifully with creamy mashed potatoes or roasted veggies. A light salad dressed with a citrus vinaigrette balances the richness of the beef. For drinks, a lovely red wine, like a Cabernet Sauvignon, complements it perfectly. When plating, drizzle a bit of the resting juices over the slices, and don’t forget a sprinkle of fresh parsley for that beautiful pop of color!

Make-Ahead & Storage

You can prepare the filling a day in advance and store it in the fridge. Just bring it to room temperature before stuffing your tenderloin. Leftover stuffed beef lasts for 3-4 days in the fridge, safely stored in an airtight container.

Leftovers

Transform leftovers into delightful steak sandwiches or chop it up for a luscious beef stroganoff. The possibilities are endless, so don’t be afraid to get creative!

Freezing

This dish can be frozen! Just allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil for optimal freshness. It’ll last in the freezer for 3 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.

Reheating

For best results, reheat individual slices in a skillet over medium-low heat, adding a touch of broth for moisture. Alternately, you can pop it in the oven at 350°F (175°C) until warmed through or use the microwave, but keep it low and slow to avoid drying it out.

FAQs

Can I use a different cut of beef?
Absolutely! While tenderloin is the star, you can swap it with flank steak or sirloin if that’s what you have on hand.

Can I prepare this ahead of time?
Yes! You can stuff the tenderloin a day ahead and just roast it when you’re ready—it’s even more convenient that way!

What’s the best way to know if my meat is done?
Using an instant-read meat thermometer is your best friend. Aim for desired doneness—135°F (57°C) for medium-rare!

Can I cook this on the grill?
Definitely! Grill the stuffed tenderloin over indirect heat for a smoky twist—just keep an eye on the temperature!

Final Thoughts

Well, my lovely kitchen adventurers, I hope this Quick Christmas Stuffed Beef Tenderloin finds its way onto your holiday table! With its warm, inviting flavors and stunning presentation, it’s truly a dish that embodies the spirit of the season. As you gather around the table with loved ones, soaking in the joy and laughter, remember that it’s the love infused into each meal that makes our celebrations special. Happy cooking, and may your holiday season be filled with cozy memories and delicious feasts!

With love,
Chef Emily