Quick Christmas Stuffed Beef Tenderloin
The holiday season has always held a special place in my heart. Growing up, Christmas was a wonderful whirlwind of laughter, warm lights, and the aroma of homemade meals filling every corner of my childhood home. My parents would host festive gatherings, and I remember being both in awe and slightly overwhelmed by the sheer joy that cooking together could bring. As I stand in my own kitchen today, with my husband, Mark, and our two little ones, Lucas and Mia, I find myself weaving those childhood memories into our family traditions.
One memory stands out among the rest. It was the Christmas we invited our neighbors over for a casual dinner party. The laughter, the fun stories, and the joy of cooking together made it magical. Inspired by that night, I crafted a recipe that’s now become a staple each holiday season: Quick Christmas Stuffed Beef Tenderloin. The flavors meld beautifully into a tender, mouthwatering dish that’s sure to impress while being simple enough to prepare, even with the kids buzzing around.
As I mix, chop, and roll the beef tenderloin, I can hear Lucas and Mia arguing over who gets to sprinkle the herbs. Their excitement reminds me of my own childhood kitchen adventures. This dish brings us together—and I love sharing it with friends and family during this most wonderful time of the year.
Why Make This Recipe
Quick Christmas Stuffed Beef Tenderloin is not just a delicious choice; it’s a celebration of flavors that embodies the spirit of the season. First and foremost, beef tenderloin is impressively tender, which makes it a standout centerpiece for any holiday meal. The combination of rich cream cheese and sautéed spinach, wrapped neatly inside makes this dish incredibly flavorful. Plus, the seasoned beef, possibly wrapped in crispy bacon, adds a touch of elegance and warmth to your holiday table.
If you’re looking for a dish that captures the essence of Christmas while being straightforward enough for a busy day of holiday preparations, this recipe is perfect. It allows for family involvement in the kitchen, creating those magical moments I cherish so much. Cooking together builds bonds, creates memories, and guarantees there will never be a lack of laughter around the dining table.
How to Make Quick Christmas Stuffed Beef Tenderloin
Ingredients:
- Beef tenderloin
- Spinach
- Cream cheese
- Garlic
- Herbs (such as thyme and rosemary)
- Salt
- Pepper
- Olive oil
- Bacon (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Butterfly the beef tenderloin and season it with salt and pepper. Lucas loves to help with seasoning, and I enjoy watching his little hands carefully shake the salt and pepper on the beef.
- In a skillet, heat olive oil and sauté the garlic until it becomes fragrant. This step fills the house with a wonderful aroma that’s hard to resist!
- Add the spinach to the skillet and cook until it wilts, just a few minutes. Mia enjoys helping me with this because she loves to see how the spinach shrinks down.
- Mix the wilted spinach with cream cheese and herbs. This creamy, herby filling is what makes the beef tenderloin truly special.
- Spread the spinach mixture evenly over the beef tenderloin and roll it tightly. Sometimes I let the kids pretend they’re wrapping a giant gift, and it makes everything feel extra festive!
- If you’re using bacon, wrap it around the rolled tenderloin. If the kids are around, I usually let them help with this part, and we joke about making a “meaty present” for the oven.
- Secure the beef with kitchen twine if necessary, ensuring the filling stays snug inside while cooking.
- Sear the beef in a hot skillet for 2-3 minutes on each side to lock in those delicious flavors.
- Transfer the tenderloin to the oven and bake for about 20-25 minutes or until you reach your desired doneness. I always pull out a meat thermometer to check, as Mark loves his medium-rare!
- After it’s cooked to perfection, let it rest for a few moments before slicing. This time is crucial—not only does the beef remain juicy, but it also gives everyone a moment to gather around the table eagerly.
How to Serve Quick Christmas Stuffed Beef Tenderloin
When it’s time to serve, I love to create a cozy holiday atmosphere. I plate the beef tenderloin slices neatly, showcasing the beautiful swirl of spinach and cream cheese. A sprinkle of fresh herbs on top adds a lovely touch. I usually pair this dish with roasted seasonal vegetables—think carrots, Brussels sprouts, and potatoes—and perhaps a rich gravy on the side.
As I place everything on the table, I can see Lucas and Mia eagerly waiting with their plates. We often make a toast as we gather around, putting our phones away for a moment to foster meaningful conversations. Sharing a meal together brings us closer, reminding us of what truly matters during this busy time of year.
How to Store Quick Christmas Stuffed Beef Tenderloin
If there are any leftovers (which are rare in our house!), you can store them in an airtight container in the fridge. They will keep well for up to 3 days. I can’t tell you how many times I’ve enjoyed reheating a slice of this beef tenderloin for lunch while reminiscing about the laughter and love shared during our holiday gatherings. If you want to store it for a longer time, you can wrap the leftover beef in plastic wrap and foil and freeze it, where it will maintain its best quality for up to 3 months.
Tips to Make Quick Christmas Stuffed Beef Tenderloin
- Choose Quality Meat: Always go for high-quality beef tenderloin from a trusted butcher or grocery store. This can make a significant difference in flavor and tenderness.
- Experiment with Fillings: While I love the combination of spinach and cream cheese, feel free to mix in some sun-dried tomatoes or feta cheese for an exciting twist.
- Use Fresh Herbs: Fresh herbs really elevate this dish. If you have them in your garden, they will add a lovely flavor to the filling.
- Let It Rest: Remember to let the beef rest after baking. This allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.
Variations
For those who want to add a playful twist to this dish, consider stuffing the beef tenderloin with a mixture of sautéed mushrooms, garlic, and a sprinkle of parmesan cheese instead of spinach and cream cheese. You can even add a hint of balsamic vinegar for extra depth!
FAQs
1. Can I make the filling ahead of time?
Absolutely! You can prepare the spinach and cream cheese mixture a few hours in advance and store it in the fridge. Assemble and cook the beef tenderloin just before you’re ready to serve.
2. How do I know when the beef tenderloin is done?
Using a meat thermometer is the best way to check doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, it’s about 145°F (63°C).
3. What side dishes go best with this recipe?
Roasted vegetables, mashed potatoes, or a fresh salad complement the beef tenderloin beautifully. You can never go wrong with something that adds a fresh crunch to your meal!
As I reminisce about my family’s Christmas traditions, intertwined with the memories woven into each meal we share, I hope this Quick Christmas Stuffed Beef Tenderloin finds a place at your holiday table and creates lasting memories for you too. So gather your loved ones, cook together, and let the magic of the season unfold!
Quick Christmas Stuffed Beef Tenderloin
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Butterfly the beef tenderloin and season it with salt and pepper.
- In a skillet, heat olive oil and sauté the garlic until fragrant.
- Add the spinach to the skillet and cook until wilted, about a few minutes.
- Mix the wilted spinach with the cream cheese and herbs.
- Spread the spinach mixture evenly over the beef tenderloin and roll it tightly.
- If using bacon, wrap it around the rolled tenderloin.
- Secure the beef with kitchen twine if needed.
- Sear the beef in a hot skillet for 2-3 minutes on each side.
- Transfer the tenderloin to the oven and bake for 20-25 minutes or until your desired doneness is reached.
- Let the beef rest for a few moments before slicing.