Can I prep this ahead of time?

Absolutely! You can stuff and roll the tenderloin the night before. Just keep it wrapped in the fridge.

What’s the best way to reheat leftovers?

Warm slices in a covered dish at 250°F for about 15 minutes. This helps keep the meat tender.

Can I swap panko for regular breadcrumbs?

You can, but panko gives a lighter, slightly crispier texture that works beautifully in this recipe.

Can I use dried parsley instead of fresh?

For this recipe, fresh is best. It brightens both flavor and presentation.

Christmas Stuffed Beef Tenderloin: 5 Stunning Holiday Bites

Description

This Christmas Stuffed Beef Tenderloin is a stunning holiday centerpiece filled with buttery herb stuffing, rolled into a beautiful pinwheel, and roasted to tender perfection. A festive, flavorful showstopper that’s surprisingly simple to make and guaranteed to impress every guest at your holiday table.

Ingredients

Scale

For the Stuffing

2 cups breadcrumbs (preferably panko)
1 large onion, finely chopped (about 1 cup)
1 cup unsalted butter, melted and cooled
2 tbsp freshly minced garlic
1 1/2 cups fresh parsley, finely chopped

For the Beef Tenderloin

1 beef tenderloin roast (4–6 lb, center cut preferred)
2 tsp salt
2 tsp freshly ground black pepper

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Instructions

Preheat the Oven:
Preheat your oven to 425°F.
Make the Stuffing:
Combine the breadcrumbs, onion, garlic, melted butter, and parsley in a large bowl. Mix well to create a flavorful stuffing.
Prepare the Tenderloin:
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.
Stuff and Roll:
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.
Roast:
Place the stuffed tenderloin on a wire rack inside a roasting pan. Roast for 50–70 minutes, depending on doneness:
- 145°F for medium-rare
- 160°F for medium
  Remove the tenderloin when it’s about 10 degrees below your target; it will continue cooking as it rests.
Rest and Serve:
Let the roast rest for 10 minutes before slicing into thick, beautiful pinwheels. Serve warm.

Notes

Letting the roast rest is essential for juicy, evenly cooked slices.
Panko gives the stuffing a lighter, crispier texture.

Use butcher’s twine to keep the roll tight and the stuffing in place during roasting.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner / Holiday Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 580 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 42 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 48 g
Cholesterol: 190 mg