Christmas Stuffed Beef Tenderloin: 7-Step Holiday Delight

Scale

2 to 2.5 lbs beef tenderloin (center-cut)

2 cups fresh spinach, chopped

3 garlic cloves, minced

4 oz cream cheese, softened

½ cup Parmesan cheese, grated

2 tbsp olive oil

1 tbsp each fresh rosemary and thyme

Salt and pepper to taste

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1. Preheat oven to 425°F.

2. Butterfly the beef tenderloin by slicing horizontally without cutting through. Season with salt and pepper.

3. In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.

4. Stir in cream cheese and Parmesan until smooth. Let it cool.

5. Spread the filling evenly over the beef and roll tightly. Secure with kitchen twine.

6. Sear all sides in olive oil until golden.

7. Transfer to oven and roast 25–30 minutes, or until internal temperature reaches 130°F for medium-rare.

8. Let rest 10 minutes before slicing into medallions and serving.

You can assemble the beef tenderloin up to a day ahead and refrigerate.

For extra flavor, brush Dijon mustard before spreading the filling.

Pair it with Duchess Potatoes or Bacon Brussels Sprouts for a perfect Christmas meal.