Nothing says Christmas dinner like a beautifully roasted Christmas Stuffed Beef Tenderloin. This show-stopping centerpiece combines juicy, tender beef with a buttery herb stuffing that’s crisp on the outside and fragrant within. It’s an elegant main dish that’s surprisingly simple to prepare, making it perfect for impressing your guests without spending the entire day in the kitchen. Whether you’re hosting family or planning an intimate dinner, this tenderloin guarantees smiles around the table and plenty of holiday cheer.
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Why You’ll Love This Christmas Stuffed Beef Tenderloin
This Christmas Stuffed Beef Tenderloin offers everything you could want in a festive main dish. The beef turns out melt-in-your-mouth tender, while the golden panko herb stuffing adds a delicate crunch and rich flavor. The buttery mixture of garlic, onion, and parsley creates a savory aroma that fills your kitchen as it roasts. It’s hearty yet refined, ideal for Christmas gatherings.
You’ll also love that this recipe is make-ahead friendly. You can stuff and roll the tenderloin hours before dinner, keeping your prep stress-free. When it’s time to serve, simply roast it to perfection, slice, and plate it beside your favorite Christmas sides. It pairs wonderfully with roasted potatoes, glazed carrots, or a bright salad, and it’s divine with a glass of red wine or a cup of Homemade Eggnog – Creamy Holiday Drink.
What You’ll Need
Key Ingredients
You’ll need a 4–6 lb beef tenderloin roast, preferably center cut, for even cooking. Panko breadcrumbs give the stuffing a crisp texture, while butter adds a rich base flavor. Garlic and onion bring depth, and fresh parsley keeps the mixture light and fragrant. Finally, a touch of kosher salt and black pepper ensures balance and enhances every bite.
Equipment
Use a sharp knife to butterfly the tenderloin evenly. You’ll also need butcher’s twine to secure the roll, a wire rack, a roasting pan, and a meat thermometer. These tools help you achieve even cooking and that beautiful golden crust.
Choosing the Best Beef Tenderloin
For the best results, select a center-cut tenderloin, often called the “chateaubriand.” It cooks evenly and looks stunning when sliced. Choose USDA Choice or Prime grade beef for tenderness and rich marbling. The more marbling, the juicier the result. When buying from a butcher, ask for it trimmed and ready to butterfly — it saves time and ensures uniform roasting.
Preparation and Cooking Time
This dish takes about 20–30 minutes to prep and 50–70 minutes to cook. The total time is roughly 70–100 minutes, serving about 8–10 people. It’s a medium-skill recipe, but manageable for any confident home cook. You can also prepare it earlier in the day, refrigerate, and roast before dinner for less holiday rush.
Step-by-Step: How to Make Christmas Stuffed Beef Tenderloin
Prepare the Stuffing
Start by combining panko breadcrumbs, melted butter, finely chopped onion, minced garlic, and fresh parsley in a bowl. Stir until evenly moistened. The mixture should be crumbly but slightly sticky when pressed between your fingers.
Butterfly the Beef Tenderloin
Place the tenderloin flat on a cutting board. With a steady hand, slice lengthwise in a gentle rolling motion until it opens like a book. Be careful not to cut through completely — you want a single, even sheet of meat.
Add the Stuffing and Roll
Spread the breadcrumb mixture evenly over the flattened meat, pressing lightly so it adheres. Roll the beef tightly, tucking the ends as you go. Tie the roast with butcher’s twine every inch to hold the shape and secure the filling. This helps it cook evenly and slice beautifully later.
Season and Roast
Preheat your oven to 425°F. Season the outside generously with salt and pepper. Place the rolled tenderloin on a wire rack inside a roasting pan to allow air circulation. Roast for 50–70 minutes, depending on your desired doneness. For medium-rare, aim for 135°F before resting; for medium, 150°F.
Rest, Slice, and Serve
Once done, tent loosely with foil and rest for 10–20 minutes. This allows the juices to redistribute, keeping the meat moist. Slice against the grain into thick medallions. Serve with your favorite sides and maybe a glass of Festive White Christmas Sangria for a complete feast.
Recipe Tips for Success
Let the meat sit at room temperature for about two hours before cooking for even results. Always use a meat thermometer — it’s the best way to avoid overcooking. Tie securely with butcher’s twine, and rest before slicing to keep every piece juicy. Store leftovers in an airtight container for up to three days, then reheat gently in the oven or skillet.
Ingredient Substitutions and Variations
You can make this recipe your own. Try gluten-free breadcrumbs for a dietary-friendly version. Olive oil works in place of butter, and garlic powder substitutes fresh garlic in a pinch. Swap parsley for spinach or basil for a twist. You can even mix in grated Parmesan, sun-dried tomatoes, or chopped mushrooms to add depth.
What to Serve With Stuffed Beef Tenderloin
This dish pairs beautifully with creamy mashed potatoes, roasted carrots, or crisp Brussels sprouts. For a lighter touch, a fresh green salad with vinaigrette balances the richness. Add festive drinks like Cranberry Brie Bites – Perfect Holiday Appetizer or Easy Roast Turkey – Christmas Recipe for a full holiday spread.
Storage and Make-Ahead Instructions
Refrigerate leftovers in airtight containers for up to 3 days. Reheat gently in the oven at 300°F until warm. You can also assemble and refrigerate the stuffed roast several hours ahead of baking, making holiday meal prep a breeze.
Common Mistakes to Avoid
Don’t skip resting the beef before cooking — cold meat cooks unevenly. Avoid overstuffing, or the filling will spill out. Tie tightly, and don’t cut immediately after roasting; juices need time to settle. Always check temperature rather than guessing doneness.
Frequently Asked Questions
How long do you cook a stuffed beef tenderloin?
About 50–70 minutes at 425°F, depending on thickness and preferred doneness.
What is the best way to cook a beef tenderloin?
Roasting at high heat gives a crisp crust while keeping the inside juicy.
What to serve with beef tenderloin for Christmas?
Try roasted potatoes, glazed carrots, or asparagus, plus red wine or sparkling cider.
Should beef tenderloin be marinated?
It’s tender enough without marinade. Just season generously with salt and pepper.
Other Recipes You May Enjoy
Conclusion or Final Thoughts
Christmas Stuffed Beef Tenderloin is a true holiday masterpiece — rich, tender, and bursting with buttery herb flavor. It’s elegant yet approachable, perfect for making your Christmas table shine. Once you slice into that golden roast, you’ll understand why it’s a timeless festive favorite. For more ideas and holiday inspiration, visit Pinterest.
Christmas Stuffed Beef Tenderloin
Equipment
- Sharp knife For butterflying the tenderloin
- Butcher’s twine To secure the rolled roast
- Roasting pan Holds the tenderloin while cooking
- Wire rack Elevates the roast for even heat circulation
- Meat thermometer Ensures precise doneness
Ingredients
- 2 cups panko breadcrumbs
- 1 large onion, finely chopped
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons fresh garlic, minced
- 1½ cups fresh parsley, finely chopped
- 1 roast (4–6 lb) beef tenderloin, center cut preferred
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, combine panko, garlic, onion, melted butter, and parsley until evenly moistened.
- Butterfly the beef tenderloin by slicing lengthwise in a rolling motion until it opens flat. Do not cut all the way through.
- Spread the stuffing evenly over the meat. Roll up tightly and tie with butcher’s twine at 1-inch intervals.
- Season the outside with salt and pepper. Place on a wire rack in a roasting pan. Roast for 50–70 minutes, or until internal temperature reaches 135°F for medium-rare.
- Let rest under foil for 10–20 minutes before slicing. Slice against the grain and serve with your favorite sides.
