Description
This Herb-Stuffed Beef Tenderloin Roast is the kind of show-stopping centerpiece that turns any dinner into a celebration. Juicy, tender beef is filled with a rich garlic-herb stuffing, then roasted to perfection. It’s bold yet elegant—and when served with simple sides like roasted potatoes or seasonal veggies, it’s an unforgettable meal with surprisingly little stress.
Ingredients
1 large beef tenderloin roast (8 to 10 pounds)
4 teaspoons salt
4 teaspoons ground black pepper
1 can plain breadcrumbs (20 oz, about 4 cups)
4 tablespoons minced garlic
2 large onions, finely chopped
2 cups unsalted butter, melted
1 bunch flat-leaf parsley, finely chopped (about 3 cups)
Optional upgrades:
1 cup grated Parmesan or crumbled blue cheese (mix into the stuffing)
2 teaspoons fresh rosemary or thyme, finely chopped
½ teaspoon crushed red pepper flakes (for a subtle heat)
Splash of red wine or beef broth (to deglaze the pan after roasting)
Instructions
Preheat oven to 425°F (220°C).
In a bowl, mix breadcrumbs, garlic, onions, parsley, and melted butter. Add cheese, herbs, or chili flakes if using. The mixture should be moist and fragrant.
Butterfly the beef tenderloin: slice it lengthwise down the middle (not all the way through), then open it like a book. Flatten slightly with a meat mallet.
Spread the stuffing evenly inside the beef. Roll it up tightly and secure with butcher’s twine every few inches. Season generously with salt and pepper.
Place in a roasting pan and roast uncovered for 45–60 minutes, or until internal temperature reaches 130°F for medium-rare (or longer if desired).
Let rest for 15 minutes before slicing. Deglaze the pan with red wine or broth to make a quick pan sauce, if desired.
- Prep Time: 30 minutes
- Cook Time: 60–70 minutes
Nutrition
- Calories: 450 / Serving
- Fat: 30g/ Serving
- Carbohydrates: 10g / Serving
- Fiber: 1g / Serving
- Protein: 36g / Serving