🎉 Introduction
This Quick Christmas Stuffed Beef Tenderloin is a show-stopping holiday centerpiece that looks extravagant but comes together fast. Tender, melt-in-your-mouth beef tenderloin is filled with a rich, savory stuffing — think garlic, herbs, spinach, cheese, or mushrooms — then roasted until perfectly medium-rare with a gorgeous crust.
Every slice reveals a beautiful spiral of juicy beef and festive filling. It’s luxurious, deeply flavorful, incredibly tender, and perfect for Christmas dinner, New Year’s celebrations, or any special gathering where you want to impress without spending hours in the kitchen.
This recipe is streamlined for speed but doesn’t sacrifice elegance — a true holiday hero.
🧰 Equipment Needed
- Sharp knife
- Cutting board
- Oven-safe skillet or roasting pan
- Kitchen twine
- Mixing bowl
- Meat thermometer
- Foil
🛒 Ingredients
For the Beef
- 1 whole beef tenderloin (2½–3 lbs), trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
For the Stuffing (Quick Version)
- 1 tbsp olive oil
- 1 cup fresh spinach, finely chopped
- 3 cloves garlic, minced
- ½ cup grated parmesan
- 4 oz cream cheese
- ¼ cup sun-dried tomatoes (optional for festive color)
- Salt & pepper to taste
👩🍳 Directions
Step 1: Prep & Butterfly the Tenderloin
Place beef tenderloin on a cutting board.
Slice lengthwise down the center without cutting all the way through.
Open like a book and gently flatten with your hands.
Season inside with:
- salt
- pepper
- garlic powder
- onion powder
- thyme/rosemary
Step 2: Make the Quick Stuffing
In a skillet, heat olive oil.
Sauté garlic for 30 seconds.
Add spinach and cook until wilted.
Remove from heat and mix in:
- cream cheese
- parmesan
- sun-dried tomatoes
- salt & pepper
Spread stuffing evenly over the butterflied tenderloin.
Step 3: Roll & Tie
Starting from the long end, roll tightly like a jelly roll.
Secure with kitchen twine every 1½ inches so filling stays inside.
Brush exterior with olive oil and sprinkle seasoning mix lightly on top.
Step 4: Sear for Flavor
Heat a skillet with a splash of oil.
Sear the beef on all sides until browned (about 1 minute per side).
Step 5: Roast
Transfer skillet to oven or move tenderloin to a roasting pan.
Roast at 425°F (220°C) for 22–28 minutes, until:
- 125°F for rare
- 130–135°F for medium-rare (recommended)
- 140–145°F for medium
Rest 10 minutes before slicing so juices redistribute.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
🧊 Storage & Reheating
Refrigerator: 3 days
Freezer: 2 months
Reheat gently in a 300°F oven with a splash of broth, wrapped loosely in foil.
🥄 Variations
- Mushroom & Herb Stuffing
Add sautéed mushrooms + thyme + parmesan. - Holiday Cranberry Brie Version
Add diced brie + dried cranberries to the stuffing. - Garlic Herb Butter Stuffed
Use garlic butter + fresh herbs + parmesan. - Prosciutto-Wrapped Tenderloin
Wrap outside in prosciutto for extra flavor. - Peppercorn Crusted
Coat exterior in crushed black pepper. - Spinach Artichoke Style
Add chopped artichokes + cream cheese. - Blue Cheese & Caramelized Onion
Rich, bold, and perfect for Christmas. - Pesto Stuffed Beef Tenderloin
Add basil pesto for a bright note. - Italian Christmas Version
Add mozzarella + roasted red peppers + basil. - Low-Carb Option
Use only spinach + herbs + cheese.
❓ 10 FAQs
- Can I use beef loin instead of tenderloin?
Yes, but it won’t be as tender. - Why is my filling leaking?
Roll tighter and use more twine. - Can I prep it ahead?
Yes — assemble and refrigerate 24 hours. - Do I need to sear it?
Highly recommended for deep flavor. - What’s the best doneness?
Medium-rare (130–135°F). - Can I add breadcrumbs to stuffing?
Yes — makes it firmer. - Can I grill instead of roast?
Yes — sear then grill over indirect heat. - Should I trim silver skin?
Yes — improves tenderness. - Can I make it dairy-free?
Use dairy-free cream cheese + skip parmesan. - What should I serve with it?
Mashed potatoes, roasted veggies, gravy, or a winter salad.
🏁 Conclusion
This Quick Christmas Stuffed Beef Tenderloin is tender, flavorful, and filled with festive goodness — an elegant centerpiece that takes surprisingly little time to prepare. Juicy beef, creamy herb stuffing, and a beautifully roasted crust make it unforgettable for any holiday feast.
Perfect for Christmas dinner, special occasions, or anytime you want a gourmet meal without the stress.
Quick Christmas Stuffed Beef Tenderloin – Juicy, Elegant & Ready for the Holiday Table
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Ingredients
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Equipment
Method
- Place beef tenderloin on a cutting board.
- Slice lengthwise down the center without cutting all the way through.
- Open like a book and gently flatten with your hands.
- Season inside with:
- salt
- pepper
- garlic powder
- onion powder
- thyme/rosemary
- In a skillet, heat olive oil.
- Sauté garlic for 30 seconds.
- Add spinach and cook until wilted.
- Remove from heat and mix in:
- cream cheese
- parmesan
- sun-dried tomatoes
- salt & pepper
- Spread stuffing evenly over the butterflied tenderloin.
- Starting from the long end, roll tightly like a jelly roll.
- Secure with kitchen twine every 1½ inches so filling stays inside.
- Brush exterior with olive oil and sprinkle seasoning mix lightly on top.
- Heat a skillet with a splash of oil.
- Sear the beef on all sides until browned (about 1 minute per side).
- Transfer skillet to oven or move tenderloin to a roasting pan.
- Roast at 425°F (220°C) for 22–28 minutes, until:
- 125°F for rare
- 130–135°F for medium-rare (recommended)
- 140–145°F for medium
- Rest 10 minutes before slicing so juices redistribute.
Notes
Freezer: 2 months Reheat gently in a 300°F oven with a splash of broth, wrapped loosely in foil. 🥄 Variations Mushroom & Herb Stuffing
Add sautéed mushrooms + thyme + parmesan. Holiday Cranberry Brie Version
Add diced brie + dried cranberries to the stuffing. Garlic Herb Butter Stuffed
Use garlic butter + fresh herbs + parmesan. Prosciutto-Wrapped Tenderloin
Wrap outside in prosciutto for extra flavor. Peppercorn Crusted
Coat exterior in crushed black pepper. Spinach Artichoke Style
Add chopped artichokes + cream cheese. Blue Cheese & Caramelized Onion
Rich, bold, and perfect for Christmas. Pesto Stuffed Beef Tenderloin
Add basil pesto for a bright note. Italian Christmas Version
Add mozzarella + roasted red peppers + basil. Low-Carb Option
Use only spinach + herbs + cheese. ❓ 10 FAQs Can I use beef loin instead of tenderloin?
Yes, but it won’t be as tender. Why is my filling leaking?
Roll tighter and use more twine. Can I prep it ahead?
Yes — assemble and refrigerate 24 hours. Do I need to sear it?
Highly recommended for deep flavor. What’s the best doneness?
Medium-rare (130–135°F). Can I add breadcrumbs to stuffing?
Yes — makes it firmer. Can I grill instead of roast?
Yes — sear then grill over indirect heat. Should I trim silver skin?
Yes — improves tenderness. Can I make it dairy-free?
Use dairy-free cream cheese + skip parmesan. What should I serve with it?
Mashed potatoes, roasted veggies, gravy, or a winter salad. 🏁 Conclusion This Quick Christmas Stuffed Beef Tenderloin is tender, flavorful, and filled with festive goodness — an elegant centerpiece that takes surprisingly little time to prepare. Juicy beef, creamy herb stuffing, and a beautifully roasted crust make it unforgettable for any holiday feast. Perfect for Christmas dinner, special occasions, or anytime you want a gourmet meal without the stress.
