Q1: Why is my filling watery?

The most common culprit is not squeezing the spinach dry enough. This is the non-negotiable key that will guarantee a rich, thick, and creamy filling that is never watery.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roulade a day in advance. This will not only save you a ton of time on a busy holiday, but it will also act as a "dry brine," seasoning the meat even more deeply.

Q3: Is a meat thermometer really necessary?

Yes, absolutely! It is the single most important, non-negotiable tool for this recipe. Because a tenderloin is so lean and so expensive, a thermometer is the only truly foolproof way to guarantee a perfect, rosy-pink medium-rare.

Q4: Can I make this with a different cut of beef?

Yes! If a 4-pound tenderloin is not in the budget, this "roulade" technique is also fantastic with a flank steak or a sirloin flap steak.

QVertical: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you must pull your roast from the oven when the internal temperature registers $125^{\circ}F$. The temperature will then rise to a perfect 130-135°F as it rests.

Stuffed Beef Tenderloin (with Burgundy-Mushroom Sauce!)

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.

Author: Evelyn

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

Prepare the Stuffing: Preheat the oven to 350°F. Drain the thawed spinach well, pressing it between paper towels to remove all excess moisture.
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.
Add the flour and cook, whisking constantly, for 3 minutes.
Whisk in the heavy cream until smooth. Add the spinach and cook, stirring, for about 5 minutes until the mixture is very thick.
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.
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.
Place the beef between 2 sheets of plastic wrap and use a meat mallet to pound it to an even 1⁄2-inch thickness.
Spread the cooled leek-spinach mixture evenly over the beef, leaving a 1⁄2-inch border.
Roll up the beef tightly and tie it with kitchen twine at 2-inch intervals.
Brush the roulade evenly with olive oil and sprinkle with the remaining 1 teaspoon of salt and 1⁄2 teaspoon of pepper.
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.
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.
Remove the beef from the oven and let it rest for 30 minutes before slicing.
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.
Add the shallot and cook, stirring, for 1 to 2 minutes until tender.
Stir in the wine, scraping up any browned bits, and cook for 2 minutes.
Stir in the broth, mustard, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 5 minutes, stirring.
Remove the skillet from the heat and stir in the remaining 1 tablespoon of cold butter until the sauce is combined and glossy.
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://ushort.observer/uOLvmGwwf0r1/stuffed-beef-tenderloin/