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Stuffed Beef Tenderloin (with Burgundy-Mushroom Sauce!)

A beautiful plate of a homemade, elegant, and sliced Stuffed Beef Tenderloin, being served with mashed potatoes and roasted asparagus at a holiday dinner.

An elegant and impressive recipe for a Stuffed Beef Tenderloin, a perfect showstopper main course for a holiday dinner. This dish features a whole beef tenderloin that is butterflied, pounded thin, and filled with a rich, creamy mixture of spinach, leeks, and Parmesan cheese. The tenderloin is rolled into a roulade, tied, and roasted using a two-temperature method. It is served with a savory Burgundy-Mushroom pan sauce.

Ingredients

  • For the Beef Roulade:
  • 1 (4-lb.) beef tenderloin, trimmed
  • 3 (10-oz.) pkg. frozen chopped spinach, thawed
  • 3 tablespoons unsalted butter
  • 2 medium leeks, thinly sliced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1⁄4 cup)
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon grated whole nutmeg
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • Kitchen twine
  • For the Burgundy-Mushroom Sauce:
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 (8-oz.) pkg. cremini mushrooms, quartered
  • 1 medium shallot, minced
  • 1/2 cup dry red wine (such as Burgundy)
  • 1 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Stuffing: Preheat the oven to 350°F. Drain the thawed spinach well, pressing it between paper towels to remove all excess moisture.
  2. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add the leeks and garlic, and cook, stirring occasionally, for about 4 minutes until softened.
  3. Add the flour and cook, whisking constantly, for 3 minutes.
  4. Whisk in the heavy cream until smooth. Add the spinach and cook, stirring, for about 5 minutes until the mixture is very thick.
  5. Stir in the Parmesan cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Remove from the heat and let it cool for 10 minutes.
  6. Prepare the Beef: Using a sharp knife, make a horizontal cut through the center of the beef tenderloin, cutting to, but not through, the other side. Open the beef like a book.
  7. Place the beef between 2 sheets of plastic wrap and use a meat mallet to pound it to an even 1⁄2-inch thickness.
  8. Spread the cooled leek-spinach mixture evenly over the beef, leaving a 1⁄2-inch border.
  9. Roll up the beef tightly and tie it with kitchen twine at 2-inch intervals.
  10. Brush the roulade evenly with olive oil and sprinkle with the remaining 1 teaspoon of salt and 1⁄2 teaspoon of pepper.
  11. Roast the Beef: Place the beef on a wire rack set over a rimmed baking pan. Bake in the preheated 350°F oven for 30 minutes.
  12. Increase the oven temperature to 450°F (do not remove the roast). Bake for about 20 more minutes, or until a meat thermometer registers 125°F for medium-rare.
  13. Remove the beef from the oven and let it rest for 30 minutes before slicing.
  14. Make the Sauce: While the beef rests, melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring once or twice, for 5 to 6 minutes until lightly browned.
  15. Add the shallot and cook, stirring, for 1 to 2 minutes until tender.
  16. Stir in the wine, scraping up any browned bits, and cook for 2 minutes.
  17. Stir in the broth, mustard, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 5 minutes, stirring.
  18. Remove the skillet from the heat and stir in the remaining 1 tablespoon of cold butter until the sauce is combined and glossy.
  19. Serve the sliced beef roulade with the sauce.

Notes

  • This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
  • Squeezing the spinach completely dry is a crucial step to prevent the filling from being watery.
  • Butterflying the tenderloin and pounding it thin creates a large surface area for the delicious, creamy filling, resulting in a beautiful spiral when sliced.
  • The two-temperature roasting method—starting low and finishing high—is a key technique for ensuring a tender interior and a beautifully browned crust.
  • Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

Find it online: https://cookupjoy.com/stuffed-beef-tenderloin/