Description
Christmas Stuffed Beef that feels like a holiday hug. Tender beef, buttery herb stuffing, and a crisp roast finish. Simple steps, big flavor, and warm memories at the table.
Ingredients
Stuffing:
2 cups breadcrumbs, plain or panko
1 cup unsalted butter, melted
1 large onion, finely chopped
1½ cups fresh parsley, finely chopped
2 tbsp garlic, minced
Beef:
1 center-cut beef tenderloin roast, 4 to 6 lbs
2 tsp kosher salt
2 tsp freshly ground black pepper
Instructions
1. Preheat oven to 425°F. Place a wire rack in a roasting pan.
2. Mix breadcrumbs, melted butter, onion, parsley, and garlic until evenly moistened.
3. Butterfly the tenderloin lengthwise, cutting and unrolling to create a flat, even sheet.
4. Spread stuffing in an even layer over the beef, edge to edge.
5. Roll the beef up tightly. Tie with butcher’s twine at 1 inch intervals.
6. Season the exterior all over with kosher salt and black pepper.
7. Set on the rack seam side down. Roast 50 to 70 minutes.
8. For medium-rare, remove at 125°F. For medium, remove at 145°F.
9. Rest 10 to 20 minutes. Slice into thick rounds and serve.
Notes
Let the beef sit at room temperature for 1 to 2 hours before roasting.
Tie firmly so the stuffing stays put and the roast cooks evenly.
Always use a meat thermometer for accuracy. Do not guess doneness.
Resting keeps juices inside the meat. Slice only after resting.
Substitutions: use panko or gluten-free crumbs; swap parsley with fresh spinach or basil; use garlic powder if needed; olive oil works, though butter gives richer flavor.
Make-ahead: assemble, tie, and chill up to 24 hours. Bring to cool room temp before roasting.
- Prep Time: 25
- Cook Time: 60
- Category: Christmas Dinner Ideas
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice, about 8 oz
- Calories: 700
- Sugar: 2
- Sodium: 600
- Fat: 44
- Saturated Fat: 20
- Unsaturated Fat: 23
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 56
- Cholesterol: 200