Description
This Quick Christmas Stuffed Beef Tenderloin recipe is a show-stopping centerpiece for your holiday feast. Tender beef tenderloin is generously stuffed with a savory mixture and roasted to perfection, making it a delicious and impressive meal.
Ingredients
Scale
- 1 (2-3 pound) beef tenderloin, trimmed
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, chopped
- 1/2 cup cooked wild rice
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper to taste
- 1/4 cup dry red wine (optional)
- 2 tablespoons butter, softened
- Fresh rosemary sprigs, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the stuffing: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and are tender, about 5-7 minutes.
- Remove from heat and stir in cooked wild rice, parsley, Parmesan cheese, and egg. Season with salt and pepper.
- If using, make a pocket in the tenderloin: Using a sharp knife, carefully create a pocket in the center of the tenderloin, being careful not to cut all the way through. Alternatively, butterfly the tenderloin open.
- Stuff the tenderloin: Fill the pocket or spread the stuffing evenly over the butterflied tenderloin.
- Season the tenderloin: Season the outside of the tenderloin generously with salt and pepper.
- Sear the tenderloin (optional): Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side. If using red wine, deglaze the pan with the red wine after searing.
- Roast the tenderloin: Place the skillet in the preheated oven. Roast for 20-30 minutes for medium-rare (internal temperature of 130-135°F / 54-57°C). Use a meat thermometer to check doneness.
- Let it rest: Remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.
- Slice and serve: Slice the tenderloin and serve immediately, garnished with fresh rosemary sprigs, if desired.
Notes
- For a richer flavor, use beef broth instead of water when cooking the wild rice.
- The cooking time will vary depending on the thickness of the tenderloin and your desired level of doneness. Use a meat thermometer for accurate results.
- Leftover tenderloin can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Protein: 40g
