Description
This Stuffed Beef Tenderloin recipe features a tender, juicy beef roast filled with a flavorful, buttery breadcrumb stuffing enhanced by fresh parsley and garlic. Perfect for special occasions or a gourmet meal, this dish combines a savory herb stuffing with a perfectly seasoned beef tenderloin, roasted to perfection for an impressive and delicious centerpiece.
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 recommended)
- 2 tsp black pepper (freshly ground for better aroma)
Instructions
- Prepare the stuffing: In a medium bowl, combine the breadcrumbs, finely chopped onion, melted and cooled unsalted butter, minced garlic, and chopped fresh parsley. Mix everything thoroughly until well incorporated to form the stuffing mixture.
- Prepare the beef tenderloin: Using a sharp knife, carefully slice the beef tenderloin lengthwise down the middle, leaving about 1 inch uncut so it forms a butterfly. Spread the butterflied tenderloin flat on a cutting board.
- Add the stuffing: Evenly spread the prepared breadcrumb stuffing across the opened tenderloin, pressing it gently to adhere and create an even layer without spilling over the edges.
- Roll and secure: Starting from one long edge, tightly roll the stuffed tenderloin back into a cylindrical roast shape. Use kitchen twine to tie the roast securely at 1- to 2-inch intervals to hold the stuffing in place during cooking.
- Season the roast: Generously season the outside of the tied roast with the kosher salt and freshly ground black pepper, making sure to cover all surfaces.
- Roast the beef: Preheat your oven to 425°F (218°C). Place the stuffed tenderloin on a roasting rack set inside a roasting pan. Roast in the preheated oven for approximately 30-40 minutes, or until a meat thermometer inserted into the center registers 130°F (54°C) for medium-rare doneness.
- Rest the roast: Remove the beef from the oven and tent it loosely with foil. Let it rest for about 15 minutes to allow the juices to redistribute and the internal temperature to rise slightly.
- Slice and serve: After resting, carefully remove the kitchen twine, slice the stuffed beef tenderloin into thick medallions, and serve immediately.
Notes
- Using panko breadcrumbs creates a lighter stuffing texture than regular breadcrumbs.
- Letting the roast rest after cooking ensures juicy, tender slices.
- Use a meat thermometer for precise doneness; 130°F is ideal for medium-rare beef.
- If desired, serve with a pan sauce made from drippings or a simple gravy.
- Make sure the butter used in the stuffing is cooled to avoid cooking the herbs prematurely.
Keywords: stuffed beef tenderloin, beef roast recipe, panko breadcrumb stuffing, garlic parsley stuffing, roasted beef