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

Scale

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