This Holiday Herb‑Stuffed Beef Tenderloin is the kind of dish I bring out when I want to serve something truly special. It’s tender, juicy, and packed with savory herb and breadcrumb stuffing — the perfect centerpiece for a festive dinner. Whether it’s Christmas, a winter gathering, or a celebratory meal, this recipe delivers big on flavor and elegance without being complicated to make.
Why You’ll Love This Recipe
I love this recipe because it’s equal parts impressive and approachable. The beef turns out incredibly juicy and flavorful, and the stuffing adds a cozy, herbaceous touch that feels just right for the holidays. I can prepare the stuffing ahead of time, which takes the stress out of the big day. Whether I’m hosting a dinner party or making a special family meal, this dish always gets rave reviews. Plus, it’s a one-pan main course that looks beautiful on the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole beef tenderloin (4–6 lb), trimmed and silver skin removed
2 cups plain breadcrumbs (panko or fresh)
1 large onion, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp minced fresh garlic
1/2 cup unsalted butter, melted and cooled
2 tsp kosher salt, divided
2 tsp freshly ground black pepper, divided
1–2 tbsp olive oil or melted butter (for roasting)
Directions
I preheat the oven to 425°F (220°C) and let the beef tenderloin sit at room temperature for about 30 minutes so it cooks more evenly.
In a large bowl, I mix the breadcrumbs, onion, garlic, parsley, melted butter, 1 tsp of salt, and 1 tsp of pepper until everything is well blended.
I butterfly the tenderloin by slicing it lengthwise down the center, stopping about ½ inch from the bottom, and then open it like a book. I press it gently to flatten it.
I spread the stuffing mixture evenly across the inside of the beef, leaving a 1-inch border around the edges. Then I roll it up tightly like a log.
I tie the roast with butcher’s twine every 1–2 inches to keep it secure, then brush the outside with olive oil or melted butter and season with the remaining salt and pepper.
I place the roast on a rack in a roasting pan and roast it for 50–70 minutes, until a meat thermometer reads 135°F (57°C) for medium-rare.
I remove it from the oven and let it rest for 10–15 minutes so the juices can redistribute. Then I slice and serve.
Servings and timing
This recipe makes about 6–8 servings.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 650 kcal per serving
Variations
I sometimes add chopped mushrooms or sun-dried tomatoes to the stuffing for extra flavor.
For a cheesy twist, I mix in grated Parmesan or crumbled blue cheese with the breadcrumbs.
If I want to add a little heat, I stir in a pinch of crushed red pepper flakes to the stuffing mixture.
A drizzle of balsamic glaze or red wine reduction over the finished roast adds another layer of richness.
To make it gluten-free, I substitute the breadcrumbs with gluten-free panko or almond flour.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I wrap slices in foil and warm them in a 300°F (150°C) oven until heated through — usually about 10–15 minutes. I avoid microwaving to prevent the meat from drying out. If frozen, I wrap the tenderloin tightly in plastic wrap and foil, then thaw it overnight in the fridge before reheating.
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FAQs
How far ahead can I prepare this beef tenderloin?
I like to assemble the roast (with stuffing and tied) up to one day in advance. I store it in the fridge and bring it to room temperature for about 30 minutes before roasting.
Can I use dried herbs instead of fresh?
Yes, I can substitute dried herbs, but I reduce the amount by about half since dried herbs are more concentrated in flavor.
What can I use instead of panko breadcrumbs?
I sometimes use fresh breadcrumbs, crushed crackers, or even finely ground nuts if I’m looking for a low-carb alternative.
How do I know when the beef is done?
I use a meat thermometer to check — 135°F (57°C) gives me a perfect medium-rare. If I prefer medium, I cook it to about 145°F (63°C).
What should I serve with this stuffed tenderloin?
I love serving it with roasted vegetables, mashed potatoes, or a crisp green salad. A red wine reduction or horseradish cream also pairs beautifully.
Conclusion
This holiday herb-stuffed beef tenderloin is a festive and elegant main course that always delivers. I love how the simple herb stuffing elevates the roast without overpowering the beef’s natural flavor. Whether I’m hosting a celebration or enjoying a special dinner at home, this dish never fails to impress. It’s hearty, flavorful, and perfect for making lasting memories around the table.
📖 Recipe:
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Holiday Herb‑Stuffed Beef Tenderloin
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
This holiday herb-stuffed beef tenderloin is a festive and elegant main course featuring juicy beef filled with a savory herb and breadcrumb stuffing — perfect for special occasions and holiday gatherings.
Ingredients
1 whole beef tenderloin (4–6 lb), trimmed and silver skin removed
2 cups plain breadcrumbs (panko or fresh)
1 large onion, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp minced fresh garlic
1/2 cup unsalted butter, melted and cooled
2 tsp kosher salt, divided
2 tsp freshly ground black pepper, divided
1–2 tbsp olive oil or melted butter (for roasting)
Instructions
- Preheat oven to 425°F (220°C) and let the beef tenderloin sit at room temperature for about 30 minutes.
- In a large bowl, mix the breadcrumbs, onion, garlic, parsley, melted butter, 1 tsp salt, and 1 tsp pepper until combined.
- Butterfly the tenderloin by slicing it lengthwise down the center, stopping about ½ inch from the bottom, and open it like a book. Press to flatten.
- Spread the stuffing evenly across the inside of the beef, leaving a 1-inch border.
- Roll the beef tightly into a log and tie with butcher’s twine every 1–2 inches.
- Brush the outside with olive oil or melted butter and season with the remaining salt and pepper.
- Place the roast on a rack in a roasting pan and roast for 50–70 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare.
- Remove from the oven and let rest for 10–15 minutes before slicing and serving.
Notes
Add chopped mushrooms or sun-dried tomatoes to the stuffing for extra flavor.
Mix in grated Parmesan or crumbled blue cheese for a cheesy variation.
Include a pinch of crushed red pepper flakes for heat.
Top with balsamic glaze or red wine reduction for richness.
Use gluten-free panko or almond flour for a gluten-free option.
Store leftovers in an airtight container for up to 3 days; reheat in foil at 300°F (150°C).
Assemble up to one day ahead and refrigerate until ready to roast.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6–8 oz)
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 160mg
