Stuffed Beef Tenderloin with Parsley and Garlic Recipe
If you’re looking to impress with a dinner that feels both indulgent and homemade, this Stuffed Beef Tenderloin with Parsley and Garlic Recipe is just the ticket. The combination of tender, juicy beef wrapped around a fragrant, buttery parsley and garlic stuffing strikes a perfect balance between robust and fresh. I’ve made this dish for special dinners, and every time, it feels like the centerpiece that brings everyone to the table with excitement.
One of the best things about this recipe is how it transforms a classic beef tenderloin into something truly memorable with just a handful of ingredients. Whether it’s a holiday feast or an elevated weekend dinner, this recipe delivers that wow factor without demanding complicated techniques. You’ll love how the parsley and garlic meld inside the meat, soaking in all those rich buttery flavors.
Ingredients You’ll Need
Each element here plays a key role in building layers of flavor and texture. I always recommend quality beef and fresh parsley for the brightest taste. When shopping, look for a well-marbled, center-cut beef tenderloin and fresh garlic that’s firm and plump—nothing pre-minced here if you want the best aroma.
- Breadcrumbs: I like using panko because it stays light and airy, giving the stuffing great texture without weighing it down.
- Onion: Finely chopped onions add subtle sweetness and moisture; be sure to chop finely so it blends seamlessly inside the stuffing.
- Unsalted Butter: Melted and cooled butter keeps the stuffing rich but lets you control the salt level perfectly.
- Garlic: Freshly minced garlic is a must for that punch of flavor that clings beautifully to beef and parsley.
- Fresh Parsley: The magic fresh herb that brightens the whole dish – finely chopping it ensures even flavor in every bite.
- Beef Tenderloin Roast: Choose a 4-6 pound center-cut roast — it’s perfectly sized for stuffing and roasting evenly.
- Salt: Diamond Crystal kosher salt is my go-to because it seasons evenly without overwhelming.
- Black Pepper: Freshly ground pepper adds that essential aromatic kick you just can’t get from pre-ground versions.
Variations
I often tweak this Stuffed Beef Tenderloin with Parsley and Garlic Recipe to suit the mood or what’s in my pantry. That’s the beauty of it — you can make it your own without losing the core flavors that make it so special.
- Add Mushrooms: Sometimes, I sauté finely chopped mushrooms into the onion mixture to add earthiness and moisture—it’s a lovely twist that’s still simple to pull off.
- Use Different Herbs: Mix in some rosemary or thyme along with parsley for a slightly different herbaceous note.
- Dietary Modifications: If you want to keep it lighter, swap butter for olive oil and use whole wheat breadcrumbs instead of panko.
- Spicy Kick: Adding red pepper flakes to the garlic butter mixture adds a subtle warmth that livens up the flavor without overpowering.
How to Make Stuffed Beef Tenderloin with Parsley and Garlic Recipe
Step 1: Prepare the Stuffing Mix
Start by combining your breadcrumbs, finely chopped onion, melted butter, minced garlic, and fresh parsley in a bowl. Mix everything thoroughly so the butter coats the breadcrumbs, creating a moist stuffing. This step is super important because a dry or overly wet stuffing won’t cook evenly inside the tenderloin. I found that letting the mixture rest for 10 minutes lets the flavors marry and the breadcrumbs soften just right.
Step 2: Butterfly and Fill the Beef Tenderloin
Lay the beef tenderloin on a large cutting board. Using a sharp knife, carefully slice through the center lengthwise to create a pocket or butterfly it open like a book, taking care not to cut all the way through. This is the trickiest part, so go slow! Spread the parsley and garlic stuffing inside the pocket evenly. I like to save a little bit of that stuffing to sprinkle over the top just before roasting — it adds extra texture and flavor.
Step 3: Season and Tie the Roast
Sprinkle salt and freshly ground black pepper all over the beef, including the inside where you placed the stuffing. Then, use kitchen twine to tie the tenderloin at 1-2 inch intervals. This step keeps everything firmly together for even cooking, and it also helps the roast hold its shape. Trust me, it’s worth the extra effort to get those nice round slices after.
Step 4: Roast to Perfection
Preheat your oven to 425°F (220°C). Place the beef on a roasting rack inside a shallow pan. Roast for about 25-35 minutes, depending on your desired doneness — I use a meat thermometer to get it just right: 135°F for medium-rare, and it will rest up to perfection. Remember to tent the roast with foil and let it rest for at least 15 minutes before slicing; this seals in all the juices.
How to Serve Stuffed Beef Tenderloin with Parsley and Garlic Recipe
Garnishes
I usually sprinkle freshly chopped parsley on top after slicing to echo the flavors inside and add a fresh, vibrant touch. Sometimes, a little drizzle of good quality olive oil or a squeeze of lemon juice brightens the entire plate wonderfully.
Side Dishes
My favorite sides are always roasted baby potatoes tossed with rosemary or a creamy horseradish sauce for a bit of zing. Steamed green beans or a simple arugula salad with lemon vinaigrette balances the richness of the tenderloin perfectly.
Creative Ways to Present
For dinner parties, I slice the stuffed tenderloin into medallions and fan them out on a large wooden board, surrounded by seasonal roasted veggies. It’s such an inviting dish and encourages everyone to dig right in. Another fun idea I’ve tried is serving slices atop creamy polenta for a comforting layered plate.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or keep in an airtight container in the fridge for up to 3 days. I find slicing them thin helps keep everything tender and easy to reheat without drying out.
Freezing
You can freeze the cooked stuffed beef tenderloin slices by layering them between parchment paper in a freezer-safe container. Freeze up to 2 months for best quality. Thaw slowly in the fridge overnight before reheating for the best texture.
Reheating
I gently reheat leftover slices in a skillet over low heat with a touch of broth or water to keep them moist. Covering the pan helps trap steam and revives that juicy feel you get fresh from the oven. Avoid microwaving if you can — it tends to dry out this kind of tender meat.
FAQs
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Can I prepare the stuffing ahead of time?
Absolutely! You can mix the stuffing ingredients a day ahead and keep it covered in the fridge. Just bring it back to room temperature before stuffing the tenderloin so it’s pliable and blends well.
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What is the best way to butterfly a beef tenderloin for stuffing?
Use a very sharp knife and place the tenderloin flat on your cutting board. Start slicing lengthwise, stopping about half an inch from the edge so it stays connected like a book. Go slow and steady to avoid cutting through.
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How do I know when the beef tenderloin is done?
The most reliable method is using a meat thermometer. For medium-rare beef, aim for an internal temperature of 135°F before resting. The temperature will rise slightly as it rests.
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Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and size, you could try using a top sirloin roast, but it won’t be as tender and may need adjustments on cooking times.
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Is this recipe suitable for freezing before cooking?
Yes! You can assemble the stuffed tenderloin, wrap it tightly, and freeze before roasting. Thaw fully in the fridge before roasting to ensure even cooking.
Final Thoughts
This Stuffed Beef Tenderloin with Parsley and Garlic Recipe is one of those dishes that gives you all the flair of a special occasion with surprisingly straightforward steps. I keep coming back to it for its beautiful flavors and how it brings everyone together around the dinner table. If you want to treat yourself or your loved ones to a meal that’s elegant but approachable, this is the one to try. Trust me, once you make it, you’ll want to make it again and again.
Print
Stuffed Beef Tenderloin with Parsley and Garlic Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Beef Tenderloin recipe features a succulent, center-cut beef tenderloin roast generously filled with a flavorful stuffing made from panko breadcrumbs, sautéed onions, garlic, fresh parsley, and butter. The combination creates a tender and aromatic centerpiece perfect for special occasions or elegant dinners.
Ingredients
For the Stuffing:
- 2 cups breadcrumbs (preferably panko for a lighter texture)
- 1 large onion (finely chopped, about 1 cup)
- 1 cup unsalted butter (melted and cooled)
- 2 tbsp minced garlic (freshly minced for best flavor)
- 1 1/2 cups fresh parsley (finely chopped for even distribution)
For the Beef Tenderloin:
- 1 beef tenderloin roast (4–6 lb, center cut preferred)
- 2 tsp salt (Diamond Crystal Kosher Salt is recommended)
- 2 tsp black pepper (freshly ground for better aroma)
Instructions
- Prepare the Stuffing: In a medium bowl, combine the panko breadcrumbs, finely chopped onion, melted and cooled unsalted butter, minced garlic, and freshly chopped parsley. Mix thoroughly until the ingredients are evenly combined to create a moist stuffing mixture.
- Prepare the Beef Tenderloin: Using a sharp knife, carefully butterfly the beef tenderloin roast by slicing it horizontally through the center, stopping about 1 inch from the edge, and then opening it like a book. This creates a large, flat piece of meat suitable for stuffing.
- Season the Meat: Generously season both the inside and outside of the butterflied beef tenderloin with 2 teaspoons of salt and 2 teaspoons of freshly ground black pepper, ensuring even coverage for balanced flavor.
- Stuff the Tenderloin: Spread the prepared stuffing mixture evenly over the inside surface of the butterflied beef tenderloin. Carefully roll the roast back up tightly, encasing the stuffing within. Use kitchen twine to tie the roast securely at 1- to 2-inch intervals to maintain its shape during cooking.
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to sear and cook the beef tenderloin evenly.
- Sear the Tenderloin: In a large oven-safe skillet or roasting pan, heat a small amount of oil over medium-high heat. Once hot, sear the stuffed and tied tenderloin on all sides for about 2-3 minutes per side until browned, which helps to lock in juices and build a flavorful crust.
- Roast the Beef: Transfer the skillet or roasting pan with the seared tenderloin to the preheated oven. Roast for approximately 25 to 30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer to check doneness.
- Rest the Roast: Remove the beef tenderloin from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. Resting allows the juices to redistribute, ensuring a moist and tender roast.
- Slice and Serve: Remove the kitchen twine and slice the stuffed beef tenderloin into 1-inch thick slices. Serve immediately with your choice of sides, enjoying the tender meat paired with the flavorful stuffing.
Notes
- Use panko breadcrumbs for a lighter, airier stuffing texture.
- Butterfly the beef tenderloin carefully to avoid cutting all the way through.
- Use a meat thermometer to ensure perfect cooking and avoid overcooking the tenderloin.
- Letting the roast rest before slicing helps retain its juices and tenderness.
- Kitchen twine is essential to keep the stuffing intact and maintain the roast shape.
- For variations, consider adding sautéed mushrooms or grated Parmesan to the stuffing mix.
Keywords: Beef tenderloin, stuffed beef, stuffed roast, beef recipe, holiday beef, elegant dinner, panko breadcrumb stuffing
