Description
A festive and elegant Christmas Stuffed Beef Tenderloin recipe that features a juicy beef tenderloin filled with a flavorful mixture of spinach, feta cheese, and roasted red peppers. Perfect for holiday celebrations, this dish combines savory ingredients and simple preparation to impress your guests with a tender, juicy entrée.
Ingredients
Scale
Beef Tenderloin
- 1 (3 to 4 pound) beef tenderloin – center cut
Stuffing
- 1 (10-ounce) package frozen chopped spinach – thawed and squeezed dry
- ½ cup crumbled feta cheese
- 1 small jar roasted red peppers – drained
Seasoning and Oil
- Salt and freshly ground pepper, to taste
- 2 to 3 tablespoons olive oil
Instructions
- Prepare the Stuffing: In a bowl, combine the thawed and thoroughly squeezed dry chopped spinach with the crumbled feta cheese. Mix well until evenly combined.
- Prepare the Beef Tenderloin: Lay the center-cut beef tenderloin flat on a clean cutting board. Using a sharp knife, carefully slice the tenderloin horizontally, almost through but not entirely, creating a flap that can be opened like a book. Season the inside generously with salt and freshly ground pepper.
- Stuff the Beef: Lay the roasted red peppers evenly over the inside surface of the opened tenderloin. Spread the spinach and feta mixture evenly on top of the peppers.
- Roll and Secure: Carefully roll the beef tenderloin back up, enclosing the filling. Use kitchen twine to tie the rolled tenderloin at 1 to 2 inch intervals to ensure it holds its shape during cooking.
- Season and Oil the Exterior: Rub the outside of the rolled roast with olive oil and season with salt and freshly ground pepper for a flavorful crust.
- Preheat Oven and Cook: Preheat the oven to 400°F (200°C). Place the stuffed tenderloin on a roasting pan or oven-safe skillet.
- Roast the Beef: Roast the tenderloin in the preheated oven for about 25 to 35 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or your preferred doneness. Insert a meat thermometer to check.
- Rest the Meat: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 10 to 15 minutes before slicing to allow juices to redistribute.
- Slice and Serve: Remove the kitchen twine, slice the stuffed tenderloin into thick rounds, and serve immediately with your favorite holiday sides.
Notes
- Ensure the spinach is well-drained to avoid excess moisture that can make the beef soggy.
- Roasting times may vary depending on the size of the tenderloin and your oven; always rely on a meat thermometer for accuracy.
- You can substitute feta cheese with goat cheese or cream cheese for a different flavor profile.
- Allowing the beef to rest after roasting is essential for juicy slices.
- This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
Keywords: Christmas beef tenderloin, stuffed beef tenderloin, holiday roast, spinach and feta stuffed beef, festive main dish