Description
This Christmas Stuffed Beef Tenderloin features rich holiday stuffing with herbs, cranberries, and pecans for a festive centerpiece.
Ingredients
Scale
For the Rich Holiday Stuffing
- 2 cups breadcrumbs (panko preferred)
- 1 large onion, finely chopped (about 1 cup)
- 1 cup unsalted butter, melted and cooled
- 2 tbsp minced garlic
- 1 1/2 cups fresh parsley, finely chopped
- 1 cup celery, finely diced
- 1/2–1 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp rosemary, finely chopped
- Optional: 1/2 lb cooked crumbled sausage for a richer stuffing
- Salt & pepper, to taste
For the Beef Tenderloin
- 1 beef tenderloin roast, 4–6 lb (center cut preferred)
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp olive oil
Instructions
1. Prepare the stuffing
- In a skillet, melt 2–3 tbsp of the butter and sauté onions and celery until softened.
- Add garlic and cook 1 minute more.
- Transfer to a bowl and stir in breadcrumbs, cranberries, nuts, herbs, remaining butter, and parsley.
- Season with salt and pepper. Add cooked sausage if using.
- Mix until well combined and slightly moist but not soggy.
2. Prepare the beef
- Butterfly the tenderloin by cutting lengthwise down the center without slicing fully through.
- Open like a book and, if needed, pound gently to create an even rectangle.
- Season all over with salt and pepper.
- Spread the stuffing evenly down the center, leaving a small border around the edges.
- Roll the tenderloin tightly and secure with kitchen twine every 1–2 inches.
3. Sear and roast
- Preheat oven to 425°F (220°C).
- Heat oil in a large skillet and sear the tied tenderloin on all sides until golden.
- Transfer to a roasting pan and roast to desired doneness:
- 120–125°F = rare
- 130–135°F = medium-rare
- 140–145°F = medium
- Let rest 10–15 minutes before slicing.
4. Serve
Slice into medallions, exposing the beautiful stuffing spiral. Serve with gravy, au jus, or herb butter.
Notes
Panko gives fluffier stuffing; regular breadcrumbs work too.
Don’t overfill the tenderloin — excess stuffing will fall out.
Resting the meat is essential for juiciness.
Use cranberries sparingly if you prefer subtle sweetness.
A meat thermometer is non-negotiable for perfect results.