Stuffed Beef Tenderloin
(aka: Beef Wellington’s hot cousin who doesn’t need pastry to be fabulous)
Ingredients
For the Beef:
1 whole beef tenderloin (about 2.5–3 lbs) – trimmed and butterflied. Yes, it’s a fancy cut. Yes, it’s worth it.
Salt + pepper – generously, this is not the time for timid seasoning
1 tablespoon olive oil or butter – for searing
Butcher’s twine – yes, you need it, unless you want “beef surprise explosion” in the oven
For the Stuffing (choose your vibe – here’s the all-star combo):
1 tablespoon olive oil
2 cloves garlic, minced – keep vampires and bland food away
1 small shallot, finely chopped – optional, but it makes you sound like you read cookbooks
8 oz cremini mushrooms, finely chopped – meaty, earthy, glorious
1/2 cup spinach (optional) – adds color and health points
1/4 cup sun-dried tomatoes, chopped – sweet-tangy flavor bombs
1/4 cup crumbled blue cheese OR goat cheese – pick your level of funk
1/4 cup breadcrumbs or crushed croutons – for structure
Salt, pepper, fresh thyme or rosemary – season it like you're blessing it
🔥 Instructions
1. Prep the Beef Like a Boss.
Butterfly that tenderloin:
Place the tenderloin on a cutting board.
Slice lengthwise down the middle (but NOT all the way through), like you’re opening a big ol’ meat book.
Open it up flat and cover with plastic wrap.
Pound it slightly to even thickness. Don’t go full Hulk—just encourage it.
Season both sides with salt and pepper like it just spilled your drink.
2. Make the Stuffing.
Heat olive oil in a skillet.
Add garlic and shallots, sauté till they smell like a five-star kitchen.
Add mushrooms. Cook them down until they’re browned and no longer weeping like a sad salad.
Toss in spinach, cook just until wilted.
Stir in sun-dried tomatoes, breadcrumbs, herbs, and your cheese of choice.
Taste it. Smile. Add salt and pepper if needed.
Let it cool for a few minutes. Don’t stuff hot things into raw meat unless you like danger.
3. Stuff and Roll.
Spread the stuffing evenly down the center of the beef.
Roll it up tight like a burrito of luxury.
Tie it every couple inches with butcher’s twine. Not too tight, you’re not strangling it.
4. Sear for Drama.
Heat olive oil or butter in a big oven-safe pan (cast iron is a champ).
Sear the tenderloin on all sides until beautifully browned. It’s like giving it a pre-party tan.
5. Roast Until Glorious.
Preheat oven to 400°F (204°C).
Roast tenderloin in the same pan, or transfer to a baking dish.
Cook until internal temp hits 130–135°F for medium-rare (about 25–35 mins).
Let it rest 10 minutes. I know it’s hard. But it’s juicier this way. You waited this long, don’t ruin it now.
6. Slice Like a Pro.
Cut off the twine like you're releasing it from its corset.
Slice into beautiful spiraled rounds.
Admire. Serve. Take a bow.
🍷 Serve With:
Garlic mashed potatoes or roasted fingerlings
Charred green beans or asparagus with lemon zest
Red wine that tastes like deep thoughts (Cabernet or Merlot preferred)
Chef Tips:
Want to go over the top? Add chopped bacon or prosciutto to the stuffing.
Want more heat? Toss in red pepper flakes or spicy sausage.
Hosting a dinner party? Prep the beef the day before, keep it tied + chilled, then sear and roast day-of.