Quick Christmas Stuffed Beef Tenderloin
A tender beef tenderloin stuffed with sautéed spinach, creamy cheese, and aromatic garlic, perfect for holiday gatherings.
Ingredients
Stuffing
- 3 cups Fresh spinach Can swap with kale or Swiss chard
- 8 oz Cream cheese Can substitute with ricotta for a lighter flavor
- 1/2 cup Grated Parmesan cheese Or any cheese you prefer
- 3 cloves Garlic Finely chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Main Ingredients
- 2 lbs Beef tenderloin Make sure to choose a good quality cut
- 2 tablespoons Olive oil For sautéing and searing
- Kitchen string Butcher's twine For tying the tenderloin
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the garlic until fragrant, then add the spinach and cook until wilted.
- In a bowl, mix the sautéed spinach with cream cheese, Parmesan cheese, salt, and pepper until well combined.
- Carefully cut a pocket in the beef tenderloin, making sure to not cut all the way through. Fill the pocket with the spinach mixture.
- Use butcher’s twine to tie the tenderloin and secure the filling.
Cooking
- In the same skillet, sear the beef tenderloin on all sides until it’s beautifully browned.
- Transfer the seared tenderloin to the oven. Roast for 25-30 minutes or until the internal temperature registers at 135°F (57°C) for medium-rare.
- Once cooked, remove it from the oven and let it rest for 10 minutes. Carefully cut away the twine and slice to serve.
Notes
For best presentation, slice the tenderloin into medallions and arrange them on a platter. Pair with roasted vegetables or a crisp salad.