This festive centerpiece looks fancy but comes together quickly, with rich beef wrapped around a bright, savory filling. It is the kind of dish that makes the table feel special without keeping you in the kitchen all night.
Quick Christmas Stuffed Beef Tenderloin
Equipment
- 1 Large oven-safe skillet
- 1 Kitchen twine
- 1 Instant-read thermometer for doneness
- 1 Parchment Paper (optional) for pounding
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs
Ingredients
Beef
- 2.25 lb beef tenderloin trimmed and butterflied
- kosher salt to taste
- black pepper to taste
- 2 tbsp olive oil divided; for filling and searing
- 2 tbsp butter divided; for searing and sauce
Filling
- 8 oz cremini mushrooms finely chopped
- 4 cloves garlic minced
- 4 cups baby spinach roughly chopped
- 0.33 cup sun dried tomatoes in oil, drained and chopped
- 0.33 cup dried cranberries
- 0.5 cup panko breadcrumbs
- 0.33 cup grated Parmesan or Pecorino
- 1 tbsp fresh rosemary and thyme chopped
- 1 tbsp stone ground mustard
Optional Smoky Boost
- 2 slices turkey bacon diced; optional
- 0.5 tsp smoked paprika optional
Pan Sauce
- 1 cup beef broth
- 2 tbsp balsamic vinegar or grape juice
- 1 tsp stone ground mustard
- 1 tbsp butter
Instructions
Steps
- Heat 1 tbsp olive oil in a large skillet over medium. If using turkey bacon, cook until lightly crisp. Add mushrooms with a pinch of salt and cook until browned and most moisture evaporates, 5 to 7 minutes. Stir in garlic for 30 seconds. Add spinach and cook until wilted. Off heat, fold in sun dried tomatoes, cranberries, panko, Parmesan, herbs, and mustard. Season to taste and let cool to lukewarm.
- Pat the tenderloin dry. Slice lengthwise down the center, stopping 1/2 inch before cutting through. Open like a book. If needed, cover with parchment and gently pound to an even thickness about 3/4 inch. Season the inside with salt and pepper.
- Spread the cooled filling evenly over the beef, leaving a 1 inch border. Roll up tightly from the long side. Tie with kitchen twine every 1.5 inches, plus one around the length, to keep the filling snug. Season the outside with salt and pepper. Chill 10 minutes to help it set.
- Heat an oven safe skillet over medium high with 1 tbsp olive oil and 1 tbsp butter. Sear the tenderloin on all sides until deeply browned, about 6 to 8 minutes total.
- Transfer the skillet to a 425 F oven. Roast 12 to 18 minutes, until the thickest part reads 125 F for medium rare or 135 F for medium. Timing depends on thickness.
- Move the roast to a board and rest 10 to 15 minutes. Meanwhile, pour off excess fat. Add beef broth and balsamic vinegar or grape juice to the skillet, scraping up browned bits. Whisk in stone ground mustard and simmer to reduce by about half, 3 to 5 minutes. Swirl in 1 tbsp butter and season to taste.
- Remove the twine. Slice into 1 inch rounds, spoon with pan sauce, and shower with fresh herbs if you like.
Notes
Why You’ll Love This Quick Christmas Stuffed Beef Tenderloin
- Fast for a celebration: smart shortcuts and an oven finish keep timing stress free.
- Balanced flavors: juicy beef, garlicky mushrooms, spinach, cranberries, and herbs.
- Beautiful presentation: a tidy roll with ruby flecks looks restaurant worthy.
- Make ahead friendly: prep the filling and roll earlier in the day.
Quick Christmas Stuffed Beef Tenderloin Ingredients & Substitutions
- Beef tenderloin, 2 to 2.5 lb, trimmed and butterflied
- Kosher salt and black pepper
- Olive oil and butter, for searing and sauce
- Garlic, 3 to 4 cloves, minced
- Cremini mushrooms, finely chopped, 8 oz
- Baby spinach, 4 cups, roughly chopped
- Sun dried tomatoes in oil, drained and chopped, 1/3 cup
- Dried cranberries, 1/3 cup, for a seasonal pop
- Panko breadcrumbs, 1/2 cup, for structure
- Grated Parmesan or Pecorino, 1/3 cup
- Fresh rosemary and thyme, chopped, about 1 tbsp total
- Stone ground mustard, 1 tbsp
- Optional smoky boost: turkey bacon, 2 slices, diced, or 1/2 tsp smoked paprika
- For the pan sauce: beef broth 1 cup, balsamic vinegar or grape juice 2 tbsp, stone ground mustard 1 tsp, butter 1 tbsp
Substitutions: use kale instead of spinach, toasted pistachios or walnuts for crunch, or skip cheese if you prefer. If you avoid nuts, simply omit them. If you do not have panko, use fine breadcrumbs.
Step-by-Step Instructions to Make Quick Christmas Stuffed Beef Tenderloin
1. Make the festive filling
Heat 1 tbsp olive oil in a large skillet over medium. If using turkey bacon, cook until lightly crisp. Add mushrooms with a pinch of salt and cook until browned and most moisture evaporates, 5 to 7 minutes. Stir in garlic for 30 seconds. Add spinach and cook until wilted. Off heat, fold in sun dried tomatoes, cranberries, panko, Parmesan, herbs, and mustard. Season to taste and let cool to lukewarm.
2. Butterfly and season the beef
Pat the tenderloin dry. Slice lengthwise down the center, stopping 1/2 inch before cutting through. Open like a book. If needed, cover with parchment and gently pound to an even thickness about 3/4 inch. Season the inside with salt and pepper.
3. Fill, roll, and tie
Spread the cooled filling evenly over the beef, leaving a 1 inch border. Roll up tightly from the long side. Tie with kitchen twine every 1.5 inches, plus one around the length, to keep the filling snug. Season the outside with salt and pepper. Chill 10 minutes to help it set.
4. Sear for deep flavor
Heat an oven safe skillet over medium high with 1 tbsp olive oil and 1 tbsp butter. Sear the tenderloin on all sides until deeply browned, about 6 to 8 minutes total.
5. Roast to temperature
Transfer the skillet to a 425 F oven. Roast 12 to 18 minutes, until the thickest part reads 125 F for medium rare or 135 F for medium. Timing depends on thickness.
6. Rest and make the pan sauce
Move the roast to a board and rest 10 to 15 minutes. Meanwhile, pour off excess fat. Add beef broth and balsamic vinegar or grape juice to the skillet, scraping up browned bits. Whisk in stone ground mustard and simmer to reduce by about half, 3 to 5 minutes. Swirl in 1 tbsp butter and season to taste.
7. Slice and serve
Remove the twine. Slice into 1 inch rounds, spoon with pan sauce, and shower with fresh herbs if you like.
Tips for Success
- Dry the mushrooms well so the filling is not watery.
- Cool the filling before rolling. Warm filling can steam and loosen the tie.
- Do not overstuff. A thin, even layer keeps the roll tidy.
- Use a thermometer for perfect doneness.
- Rest the roast so the juices settle before slicing.
Variations of Quick Christmas Stuffed Beef Tenderloin
- Herb and olive: swap cranberries for chopped green olives and add extra parsley.
- Fig and walnut: use diced dried figs and toasted walnuts for a sweet nutty twist.
- Mushroom only: double the mushrooms and skip cheese for a lighter filling.
- Spinach artichoke: add chopped artichokes and a pinch of lemon zest.
Serving Suggestions: What to Pair with Quick Christmas Stuffed Beef Tenderloin
- Buttery mashed potatoes or creamy polenta
- Roasted carrots with honey and thyme
- Crisp green beans with toasted almonds
- Herbed rice pilaf or garlic butter noodles
- Peppery arugula salad with parmesan and lemon
- Festive sips: sparkling grape juice or a pomegranate spritzer
Storage & Reheating Instructions
- Fridge: Store slices in an airtight container up to 3 days.
- Reheat: Warm gently, covered, in a 275 F oven until just heated, or in a skillet with a splash of broth.
- Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Memories Made Around the Table
Every year I slice into this roast and love seeing those jewel toned cranberries tucked inside. It is a cozy little surprise that gets a smile from everyone at the table.
FAQs
Can I prep this ahead? Yes. Make the filling and roll the tenderloin up to 24 hours ahead. Cover and refrigerate. Sear and roast just before serving.
What if I do not have kitchen twine? Use skewers or toothpicks to secure the seam, then sear gently. Remove before slicing.
Do I have to use mushrooms? No. Replace with extra spinach, finely chopped roasted red peppers, or diced zucchini cooked dry.
What internal temperature should I aim for? Pull at 125 F for medium rare or 135 F for medium. It will rise a few degrees as it rests.
Final Thoughts
With a bright, savory filling and a quick pan sauce, this tenderloin delivers big holiday magic in little time. Light the candles, slice thick, and enjoy every bite.