There’s something magical about the holidays — the cozy gatherings, the twinkling lights, and, of course, the food that brings everyone together. When it comes to Christmas dinner, I believe the main dish should feel like a true centerpiece, both in flavor and presentation. And few things can compete with the dramatic, mouthwatering appeal of a beautifully rolled and roasted Spinach and Mushroom-Stuffed Beef Tenderloin.
A dish like this is made for celebration. It’s rich, elegant, and just the right balance of impressive and comforting — the kind of meal that tells your guests you’ve gone all in this year. Tender, juicy beef meets earthy mushrooms, fragrant garlic, and a hint of spice, all rolled into one glorious roast.
Why Beef Tenderloin for Christmas?
For a holiday as grand as Christmas, a show-stopping roast feels only fitting. Sure, a prime rib or standing rib roast has that classic appeal, but this year, I wanted to go beyond the usual. I decided to take on something that would combine the tenderness of a fine cut with the heartiness of a well-seasoned filling — something that delivers flavor in every bite.
Beef tenderloin is prized for its buttery texture, but it’s also known for being a little mild in flavor compared to fattier cuts. That’s why I see it as a blank canvas — one that begs for something rich and flavorful to complement it. Enter the spinach and mushroom filling: savory, garlicky, and just a bit peppery, giving the tender beef the personality it needs to truly shine.
The Inspiration Behind the Stuffing
This recipe was inspired by the comfort of a homemade spinach and mushroom lasagna — creamy, earthy, and deeply satisfying. I wanted to bring that same warmth and flavor to a holiday roast. The result? A stuffing that’s luxurious yet simple to make.
It all starts with shallots sautéed in butter until soft and fragrant. Then come the mushrooms, which sizzle and release their moisture before turning golden brown. That browning is key — it intensifies their flavor and gives the dish that irresistible, umami-rich depth.
Next, we add garlic and a pinch of crushed red pepper for a gentle kick, followed by spinach, which adds freshness and color. As the ingredients meld together, the aroma fills the kitchen — the kind that makes family members wander in asking, “What smells so good?”
By the time the filling is done, you’ll know you’ve got something special on your hands.
Preparing the Beef Tenderloin
Start with a whole beef tenderloin — around five pounds is ideal for serving eight to ten people. Trim off the silver skin and any extra fat, then butterfly the tenderloin to create a large, even surface about ¾ inch thick.
Lay it open flat, season generously with salt and freshly ground black pepper, and spread your spinach and mushroom mixture evenly over the surface. One golden rule: don’t overfill. Leave about half an inch of space along the edges so you can roll it neatly without the filling bursting out.
Once it’s filled, roll the tenderloin tightly into a log and secure it with butcher’s twine at one-inch intervals. The goal is a firm, even roll that will hold its shape during cooking. Season the outside again with salt and pepper, and let it rest while you prepare your grill or oven.
Cooking the Tenderloin
You can certainly roast this beauty in the oven, but I prefer the grill for this recipe. The gentle smokiness adds a subtle complexity that complements the earthy filling perfectly.
To cook it, I use the reverse-sear method. Start by cooking the beef over indirect heat — this ensures it cooks evenly from edge to center. Once it reaches an internal temperature of 120°F, move it to the hot side of the grill and sear it on all sides until it’s beautifully browned and reaches 130°F for medium-rare.
Then, let it rest for about 15 minutes before slicing. This step is crucial — it allows the juices to redistribute, keeping every slice tender and moist.
When you cut into it, you’ll see a stunning swirl of beef, spinach, and mushrooms, each bite offering that perfect contrast between buttery tenderness and earthy, savory filling.
Why This Recipe Works
This dish looks elaborate, but the technique is surprisingly simple once you’ve done it once. The steps — butterflying, stuffing, rolling, and tying — are easy to master and make the dish look like a professional chef’s creation.
More importantly, the flavors are balanced and memorable:
- The beef is juicy and delicate.
- The mushrooms add rich, meaty notes.
- The spinach and garlic bring freshness and a touch of brightness.
- And the crushed red pepper gives just enough warmth to round it all out.
It’s everything a holiday meal should be — comforting, flavorful, and show-stopping.
Serving Suggestions
Serve this tenderloin with roasted potatoes, a creamy gratin, or a bright green salad to balance the richness. A drizzle of pan juices or a light red wine reduction adds an extra layer of luxury.
Whether you’re hosting Christmas dinner or another special occasion, this Spinach and Mushroom-Stuffed Beef Tenderloin promises to steal the show.
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Spinach and Mushroom-Stuffed Beef Tenderloin: The Perfect Christmas Centerpiece
- Total Time: 2 hrs
Ingredients
For the Filling:
3 tablespoons unsalted butter
¼ cup finely chopped shallots
10 ounces button mushrooms, sliced ½ inch thick
2 teaspoons minced garlic (about 2 cloves)
½ teaspoon crushed red pepper flakes
10 ounces frozen chopped spinach, thawed and squeezed dry
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Beef:
1 whole beef tenderloin (about 5 pounds), trimmed and butterflied
Kosher salt and freshly ground black pepper, to season
Butcher’s twine, for tying
Instructions
1. Prepare the Filling
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In a large skillet, melt the butter over medium-high heat until it starts to foam.
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Add the shallots and sauté for about 5 minutes, until softened and fragrant.
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Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown — about 7 minutes.
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Stir in the garlic and red pepper flakes; cook for 30 seconds, just until aromatic.
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Add the spinach, season with salt and pepper, and cook for another 2 minutes until everything is well combined and warmed through.
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Remove from heat and let the mixture cool slightly before stuffing.
2. Butterfly and Fill the Beef
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Lay the butterflied tenderloin flat on a cutting board.
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Season both sides generously with salt and pepper.
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Spread the spinach and mushroom filling evenly over the surface, leaving a ½-inch border along the edges.
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Roll the tenderloin tightly into a log and tie it securely with butcher’s twine at 1-inch intervals.
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Season the outside once more with salt and pepper.
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Let it rest at room temperature for 45 minutes while you prepare your grill or oven.
3. Cook the Tenderloin
Grill Method (recommended):
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Preheat your grill for indirect medium heat (about 375°F).
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Place the tenderloin on the cooler side of the grill, cover, and cook until the internal temperature reaches 120°F (rare). This should take about 25–30 minutes, depending on the thickness.
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Move the beef to the hot side of the grill and sear for 2–3 minutes per side until it’s well browned and reaches 130°F for medium-rare.
Oven Method (alternative):
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Preheat oven to 425°F (220°C).
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Place the rolled tenderloin on a wire rack set over a baking sheet.
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Roast for 35–45 minutes, or until the internal temperature reaches 130°F for medium-rare.
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Optionally, sear in a hot skillet with a little oil for a caramelized crust.
4. Rest and Serve
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Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
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Remove the twine and slice into 1-inch thick rounds.
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Serve warm with your favorite sides — roasted vegetables, mashed potatoes, or a rich red wine sauce.
Notes
- For the best results, let your beef tenderloin come to room temperature before cooking — it ensures even doneness.
- Don’t skip resting the meat! This is key to keeping the juices inside.
- You can prepare the stuffed and tied tenderloin a day in advance — just wrap it tightly in plastic and refrigerate until ready to cook.
