Stuffed Beef Tenderloin (Printable Version)
Tender beef rolled with buttery herb stuffing into an impressive pinwheel roast - a showstopping holiday centerpiece that's surprisingly simple.
# Ingredients:
→ For the Stuffing
01 -
2 cups panko breadcrumbs
02 -
1 large onion, finely chopped (about 1 cup)
03 -
1 cup unsalted butter, melted and cooled
04 -
2 tablespoons freshly minced garlic
05 -
1 1/2 cups fresh parsley, finely chopped
→ For the Beef Tenderloin
06 -
1 beef tenderloin roast (1.8-2.7 kg, center cut preferred)
07 -
2 teaspoons salt
08 -
2 teaspoons freshly ground black pepper
# Steps:
01 -
Preheat your oven to 425°F (220°C).
02 -
Combine the breadcrumbs, onion, garlic, melted butter, and parsley in a large bowl. Mix well to create a flavorful stuffing.
03 -
Slice the beef tenderloin lengthwise into a pinwheel shape. Work slowly, cutting about an inch deep while gently unrolling the meat as you go until it lies flat.
04 -
Spread the stuffing mixture evenly over the flattened tenderloin. Roll the meat back up tightly and secure with butcher's twine. Season the outside with salt and pepper.
05 -
Place the stuffed tenderloin on a wire rack inside a roasting pan. Roast for 50–70 minutes, until internal temperature reaches 135°F (57°C) for medium-rare or 150°F (66°C) for medium, as it will continue cooking during rest.
06 -
Let the roast rest for 10 minutes before slicing into thick pinwheels. Serve warm.
# Notes:
01 -
Letting the roast rest is essential for juicy, evenly cooked slices.
02 -
Panko gives the stuffing a lighter, crispier texture.
03 -
Use butcher's twine to keep the roll tight and the stuffing in place during roasting.