Name: Christmas Stuffed Beef Tenderloin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (3 to 4 pound) beef tenderloin – center cut; 1 (10-ounce) package frozen chopped spinach – thawed and squeezed dry; ½ cup crumbled feta cheese; 1 small jar roasted red peppers – drained; Salt and freshly ground pepper, to taste; 2 to 3 tablespoons olive oil

If you’re looking to impress your guests this holiday season, this Christmas Stuffed Beef Tenderloin Recipe has got you covered. It’s one of those special dishes that feels festive and indulgent without being overly complicated. I first made it a couple of years ago for a family Christmas dinner, and it was an absolute showstopper — juicy, flavorful, and packed with a savory spinach and feta filling that everyone asked for seconds of.

This recipe works beautifully when you want to serve something elegant yet satisfying that brings the whole table together. The beef tenderloin is naturally tender, and stuffing it adds this extra layer of deliciousness that makes the meal feel like more than just dinner — it’s a celebration. Trust me, once you try this Christmas Stuffed Beef Tenderloin Recipe, it’ll become a holiday favorite in your kitchen too!

Ingredients You’ll Need

The ingredients for this Christmas Stuffed Beef Tenderloin Recipe are simple but thoughtfully paired to complement each other. Each component adds its own character — creamy feta with the earthiness of spinach, and sweet roasted red peppers bringing a subtle pop of color and flavor. I always look for the freshest ingredients, especially good quality beef and flavorful roasted peppers to really enhance the dish.

Beef Tenderloin (center cut): Opt for a 3 to 4-pound tenderloin for even cooking and easy stuffing.
Frozen Chopped Spinach: Thaw and squeeze all the water out to avoid soggy filling.
Feta Cheese: Crumbled feta adds a tangy creaminess; I prefer authentic Greek feta for better flavor.
Roasted Red Peppers: Drain them well — the sweetness balances the savory elements perfectly.
Salt and Freshly Ground Pepper: Seasoning is key, especially on the beef to bring out all the flavors.
Olive Oil: Use good quality extra virgin for searing and roasting.

Variations

I love making this Christmas Stuffed Beef Tenderloin Recipe my own by tweaking the filling from time to time. Depending on what you like or have on hand, you can easily personalize it and keep the festive spirit alive every year.

Variation: Sometimes, I swap the feta for goat cheese for a creamier filling, which adds a lovely richness that’s hard to resist.
Vegetarian Option: For a twist, try stuffing with mushrooms, walnuts, and herbs instead of beef — I’ve done this for my vegetarian friends and it’s a hit.
Add Nuts or Dried Fruit: Toasted pine nuts or chopped dried cranberries add a festive crunch and sweetness that pairs wonderfully with the savory beef.

How to Make Christmas Stuffed Beef Tenderloin Recipe

Step 1: Prepare and Butterfly the Tenderloin

Start by trimming any excess fat or silver skin from your beef tenderloin. Lay it flat on a cutting board and carefully butterfly it by slicing it horizontally, stopping about an inch from the edge — then open it like a book. This part can be a bit intimidating at first, but go slow and steady with a sharp knife. I like to place plastic wrap over the tenderloin and gently pound it to an even thickness, which helps with rolling the stuffing inside and makes grilling or roasting more consistent.

Step 2: Prepare the Filling

Mix your thawed and thoroughly squeezed spinach with the crumbled feta cheese in a bowl. Spread this mixture evenly over the opened tenderloin, then layer on the drained roasted red peppers. The filling should be generous but not overloaded — you want it to hold together nicely when rolled up. A little tip: taste your filling and adjust salt and pepper before assembling for an extra punch of flavor.

Step 3: Roll, Tie, and Season

Now, carefully roll the beef back up, tucking in the edges as you go so the filling stays inside. Use kitchen twine to tie the tenderloin at intervals — I usually make 4 to 5 ties to keep everything snug. Then, rub the outside with olive oil, salt, and pepper. Don’t skimp on seasoning here; this crust is where a lot of the flavor will peak, especially after roasting.

Step 4: Roast to Perfection

Preheat your oven to 425°F (220°C). Place the tenderloin on a rack in a roasting pan to allow even heat circulation. Pop it in the oven and roast for about 25 to 35 minutes, depending on your preferred doneness — I shoot for medium-rare, around 135°F internal temperature. A meat thermometer is your best friend here! Let it rest for 10 minutes before slicing so the juices redistribute, keeping each slice juicy and tender.

How to Serve Christmas Stuffed Beef Tenderloin Recipe

A white plate with two thick slices of rolled meat in the center, showing a pink inside with a filling of green herbs and white mushrooms; on the right side, a scoop of creamy mashed potatoes with a smooth texture; below the potatoes, bright orange carrot slices arranged in a small pile. The plate is on a red cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish this Christmas Stuffed Beef Tenderloin Recipe with some fresh rosemary sprigs and a sprinkle of flaky sea salt — it adds a beautiful aroma and that extra hit of flavor. For a touch of festive color, sometimes pomegranate seeds make a surprising yet delightful garnish that brightens up the plate.

Side Dishes

When I serve this, I usually pair it with roasted garlic mashed potatoes and a crisp green vegetable like sautéed green beans or Brussels sprouts. A classic red wine jus or a balsamic reduction drizzle also complements the tenderloin beautifully. These sides balance the richness of the meat and keep things grounded and festive.

Creative Ways to Present

For special holiday dinners, I’ve wrapped the tied tenderloin with thin bacon slices before roasting — it adds a smoky, crispy layer that’s utterly delicious. Another time, I sliced the beef into medallions after resting and served them stacked with a dollop of herb butter on top. It’s a fun way to create individual servings that wow your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), wrap them tightly in plastic wrap and store in an airtight container in the fridge for up to three days. I find that slicing the tenderloin and layering with parchment paper helps maintain texture and makes reheating easier. Plus, leftovers taste fantastic in sandwiches or salads the next day!

Freezing

Freezing this Christmas Stuffed Beef Tenderloin Recipe is totally doable but with a couple of caveats. I recommend freezing before roasting — roll and tie the filled tenderloin, then wrap it tightly in plastic wrap and foil. It freezes well for up to one month. When ready to serve, thaw overnight in the fridge and roast as usual. Roasting from frozen often results in uneven cooking and drier meat.

Reheating

To reheat leftovers without drying them out, I gently warm slices in a skillet over low heat, adding a splash of beef broth or water to keep the meat moist. Cover the pan with a lid and heat slowly — this method keeps your beef tender and prevents it from becoming tough. Avoid microwaving if you want to keep the tenderness and flavor intact.

FAQs

Can I prepare the Christmas Stuffed Beef Tenderloin Recipe ahead of time?

Absolutely! You can assemble and stuff the beef tenderloin a few hours in advance, then keep it wrapped and refrigerated until you’re ready to roast. This helps the flavors meld together and reduces your cooking stress on the day of serving.
What internal temperature should I cook the beef to for perfect doneness?

I recommend aiming for 135°F for medium-rare. Since the beef will continue to cook slightly while resting, pulling it out of the oven around this temperature ensures juicy, tender meat without overcooking.
Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well but make sure to sauté it lightly first to remove excess moisture and prevent a watery filling. Then, cool and squeeze out as much liquid as possible before mixing with the feta.
Is it necessary to tie the beef after stuffing?

Tying the beef keeps it securely rolled and ensures even cooking. It also helps maintain the beautiful shape and makes slicing neater for a pretty presentation.
Can I make this recipe gluten-free?

Yes! This Christmas Stuffed Beef Tenderloin Recipe is naturally gluten-free as long as the ingredients you use, like roasted peppers and seasoning, don’t contain any hidden gluten. Always double-check labels if you’re cooking for someone with sensitivities.

Final Thoughts

This Christmas Stuffed Beef Tenderloin Recipe holds such a warm place in my heart because it’s more than just a meal — it’s a way to create memories around the table with loved ones. It’s approachable, impressive, and genuinely delicious, which makes it perfect for your holiday lineup. I can’t wait for you to try it yourself and maybe even make it your own tradition. Remember, cooking is all about enjoying the process and sharing that joy with the people who matter most. Happy holidays and happy cooking!