Every family has that one dish that signals Christmas has truly arrived. For us, it’s this Christmas Stuffed Beef Tenderloin—tender, juicy, and filled with a savory herb-and-mushroom stuffing that perfumes the whole kitchen.
I can still remember the first time I made it. It was a snowy December afternoon in Asheville, and the oven fogged the windows while carols played softly in the background. My kids sat at the counter rolling out cookie dough while I tied up the roast. The air smelled of rosemary, garlic, and holiday magic.
If you’re looking for a main Christmas dish that feels elegant but approachable, this is it. Whether you’re planning Christmas night dinner, Thanksgiving beef dishes, or easy Xmas dinner ideas, this roast brings everyone to the table.
Table of Contents
Why You’ll Love Christmas Stuffed Beef Tenderloin
- A showstopper with heart: Elegant enough for company but simple enough for family.
- Tender and juicy: The tenderloin stays moist thanks to the savory stuffing.
- Flavor-packed: Garlic, herbs, breadcrumbs, and mushrooms come together beautifully.
- Holiday-friendly: Perfect centerpiece for pre-Christmas dinner ideas or the big day itself.
- Flexible: Works with any side—from roasted potatoes to festive salads.
It’s one of those beef dishes for Christmas that you’ll make once and crave every year after.
Ingredients
For the beef:
- 2½ to 3 lb beef tenderloin, trimmed and butterflied
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- Butcher’s twine, for tying
For the stuffing:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms (cremini or button)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon balsamic vinegar
For the pan sauce:
- 1 cup beef broth
- ½ cup red wine (optional, or use more broth)
- 1 tablespoon butter
- 1 teaspoon flour
Step-by-Step Instructions
- Prepare the stuffing:
Melt butter with olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and mushrooms; cook until softened and lightly browned. Add breadcrumbs, Parmesan, herbs, salt, and pepper. Stir in balsamic vinegar, remove from heat, and let cool slightly. - Prepare the tenderloin:
Butterfly the tenderloin by cutting lengthwise down the center (don’t cut all the way through). Open it like a book and flatten gently with a meat mallet. - Add stuffing:
Spread Dijon mustard across the inside, then spoon the mushroom mixture evenly down the center. Roll the beef tightly and tie with butcher’s twine every 1½ inches to secure. - Sear the roast:
Heat olive oil in a large oven-safe skillet. Sear tenderloin on all sides until browned, about 2–3 minutes per side. - Roast:
Transfer to a preheated 425°F (220°C) oven and roast for 25–30 minutes for medium-rare (internal temperature 130°F). - Make the sauce:
Remove the beef and let rest. In the same skillet, whisk flour into drippings, then add wine and broth. Simmer until slightly thickened. Stir in butter for a glossy finish. - Serve:
Slice into thick medallions, drizzle with pan sauce, and serve warm.
That golden crust and herby aroma will make your kitchen smell like Christmas itself.
How to Serve Christmas Stuffed Beef Tenderloin
When it comes to serving, I love setting this roast right in the center of the table so everyone can admire it. The moment you slice into it and reveal that spiral of stuffing, you’ll hear a little gasp—it’s that pretty.
Pair it with simple, classic sides: mashed potatoes, roasted carrots, or even a crisp salad. If you’re serving a larger crowd, this dish goes beautifully alongside casseroles or cheesy bakes.
And of course, no Christmas dinner is complete without dessert. I love finishing this cozy meal with something sweet and simple, like Soft Christmas Thumbprint Cookies or Winter Wonderland Chocolate Chip Cookies. They’re the perfect pairing for a comforting, home-cooked roast.
If you’re hosting a pre-Christmas dinner, slice the tenderloin and serve it family-style with rolls—it feels fancy without the stress.
How to Store Christmas Stuffed Beef Tenderloin
If you’re lucky enough to have leftovers (which rarely happens in my house!), this beef tenderloin stores beautifully.
- Refrigerate: Wrap tightly in foil or an airtight container and store for up to 4 days.
- Freeze: Slice, wrap portions individually, and freeze for up to 3 months.
- Reheat: Warm gently in a skillet over low heat with a splash of broth or water to keep it tender.
You can also repurpose slices into stuffed roast sandwiches or layer them on crusty bread with caramelized onions for a quick post-holiday meal.
If you’re making it ahead for a Christmas night dinner, assemble and tie the roast the day before. Store it covered in the fridge, then sear and roast fresh before serving.
For a sweet ending, don’t miss our Red Velvet Crinkle Cookies—they’re as festive as they are delicious!
Tips to Make the Perfect Stuffed Beef Tenderloin
- Don’t skip the sear: It locks in flavor and gives that beautiful caramelized crust.
- Use a thermometer: For perfect doneness, remove at 130°F and rest—it will rise to 135°F.
- Let it rest: Always rest before slicing; it keeps the juices where they belong.
- Tie it snugly: Tying prevents the stuffing from spilling out while roasting.
- Make the stuffing your own: Try adding spinach, sun-dried tomatoes, or a bit of crumbled bacon.
- Serve with wine sauce: A touch of red wine in the sauce adds elegance without effort.
This dish looks impressive but is simple at heart—the kind of stuffed beef roast that makes everyone feel cared for.
Variations of Christmas Stuffed Beef Tenderloin
- Stuffed Beef Roast (classic): Swap tenderloin for top sirloin or ribeye for a heartier texture.
- Holiday Mushroom-Stuffed Tenderloin: Add caramelized onions and brie to the filling for indulgence.
- Garlic-Herb Tenderloin: Skip stuffing and rub inside with roasted garlic and rosemary for simpler prep.
- Spinach & Cheese Version: Add spinach and Gruyère to make a creamy, festive filling.
- Thanksgiving Twist: Add dried cranberries and pecans for a holiday-inspired flavor.
Each variation brings its own charm, but they all share one thing—love, laughter, and the warmth of a meal shared together.
FAQs
Q1: Can I prepare this in advance?
Yes! You can stuff and tie the tenderloin the night before, refrigerate, and roast fresh.
Q2: What cut of beef works best?
Beef tenderloin gives the most tender result, but you can also use sirloin for a budget-friendly version.
Q3: Can I skip the wine?
Absolutely—use extra broth instead.
Q4: What’s the best side for this dish?
Mashed potatoes, roasted root veggies, or even a simple Caesar salad.
Final Thoughts
There’s something special about cooking a roast for the holidays—it feels like slowing down in the middle of all the rush.
This Christmas Stuffed Beef Tenderloin brings people together in the best way: around good food and warm memories. It’s elegant but forgiving, festive but not fussy, and filled with flavor that says “home.”
Light a candle, pour some cocoa, and let this dish fill your kitchen with Christmas cheer.
And when it’s time for dessert, save room for Bloody Red Velvet Cake Pops—they’re delightfully playful and the perfect sweet ending to a cozy family feast.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Christmas Stuffed Beef Tenderloin
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
A cozy, family-style Christmas Stuffed Beef Tenderloin filled with savory mushrooms, herbs, and Parmesan—perfect for holiday dinners.
Ingredients
- 3 lb beef tenderloin, trimmed and butterflied
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup chopped mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tbsp balsamic vinegar
- 1 cup beef broth
- 1/2 cup red wine (optional)
- Salt and pepper to taste
Instructions
1. Prepare the stuffing by sautéing onions, mushrooms, and garlic in butter and olive oil.
2. Add herbs, breadcrumbs, Parmesan, and balsamic vinegar; cool slightly.
3. Butterfly tenderloin, spread mustard, and spoon stuffing inside.
4. Roll tightly and tie with twine.
5. Sear on all sides, then roast at 425°F for 25–30 minutes.
6. Make a quick pan sauce with broth and wine.
7. Slice and serve warm with sauce.
Notes
Tie roast firmly to keep stuffing inside.
Use sirloin for a more budget-friendly option.
Make a day ahead and roast before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg