Savory Herb-Stuffed Beef Tenderloin

$- 1 pound beef tenderloin - 1 cup fresh spinach, finely chopped - 1/2 cup cream cheese, softened - 1/4 cup feta cheese, crumbled - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, minced - 1 tablespoon fresh thyme, minced - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar Choosing the right ingredients makes a big difference. Look for fresh spinach. It should be bright green and crisp. The beef tenderloin needs to be bright red with good marbling. Quality cream cheese should be smooth and creamy. For feta, select a block over crumbles for better flavor. Fresh herbs like rosemary and thyme should smell strong and aromatic. You can swap some ingredients if needed. Use ricotta or goat cheese instead of cream cheese. This gives a different flavor. If you don't have feta, try blue cheese for a bolder taste. Fresh herbs can be replaced with dried ones. Use one-third of the amount since dried herbs are more potent. If spinach is not available, kale or Swiss chard works well, too. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This helps cook the beef evenly later. While the oven heats, prepare your stuffing. In a medium bowl, mix together: - 1 cup fresh spinach, finely chopped - 1/2 cup cream cheese, softened - 1/4 cup feta cheese, crumbled - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, minced - 1 tablespoon fresh thyme, minced - Salt and pepper to taste Stir until all ingredients blend well. This creates a creamy, herb-filled stuffing. Next, take your beef tenderloin. Use a sharp knife to cut a pocket along the center. Be careful not to cut all the way through. You want to make a pouch for the stuffing. Fill this pocket with the herb stuffing, pressing gently to distribute it. Now it's time to cook! In an oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add the stuffed tenderloin. Sear the beef for about 2-3 minutes on each side. This step creates a nice brown crust, adding flavor. After searing, drizzle 1 tablespoon of balsamic vinegar over the beef. This adds depth to the flavor. Then, carefully place the skillet in your preheated oven. Roast the tenderloin for about 15-20 minutes. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C). Once cooked, take the skillet out of the oven. Let the tenderloin rest for 5-10 minutes. This lets the juices settle, ensuring a tender slice. When making quick stuffed beef tenderloin, avoid these common pitfalls: - Cutting too deep: Don’t cut all the way through the tenderloin. This will let the stuffing leak out. - Underseasoning: Make sure to add enough salt and pepper to the stuffing. It enhances the flavors. - Skipping the resting time: Let the beef rest after cooking. This helps keep it juicy. To get that perfect sear on your beef tenderloin, follow these steps: - Use a hot skillet: Heat your skillet before adding the oil. A hot skillet gives a nice crust. - Don’t overcrowd the pan: If you have more than one tenderloin, sear them in batches. This keeps the heat high. - Flip only once: Let each side brown well before flipping. This creates a better crust. Pair your stuffed beef tenderloin with these sides for a complete meal: - Roasted vegetables: Carrots, asparagus, or Brussels sprouts work great. - Creamy mashed potatoes: They balance the beef's richness. - Fresh salad: A light salad adds a nice contrast to the meal. Drizzle any pan juices over the beef for extra flavor. Enjoy your meal! Pro Tips Resting the Beef: Allow the tenderloin to rest after cooking to let the juices redistribute, ensuring every slice is juicy and tender. Choosing the Right Cut: Opt for a high-quality beef tenderloin for the best flavor and tenderness; look for bright red color and minimal marbling. Experiment with Herbs: Feel free to customize the herb stuffing by adding other fresh herbs like parsley or sage for a unique flavor profile. Searing Technique: Make sure the skillet is hot enough before searing the beef to achieve a beautiful crust and lock in flavors. {{image_4}} You can change the stuffing to suit your taste. For a vegetarian option, use mushrooms and bell peppers. They add great flavor and texture. You can also try using ricotta cheese instead of cream cheese. It brings a lighter taste. For those who love cheese, mix in more feta or add mozzarella. Both options will create a creamy and rich filling. If you want to grill the beef tenderloin, season it well. Preheat your grill to medium heat. Sear the tenderloin on all sides. Then, move it to a cooler part of the grill to cook through. This gives it a nice smoky flavor. You can also slow cook the stuffed tenderloin. Simply put it in a slow cooker with some broth. Cook on low for about 6 hours. This method makes the meat super tender. Herbs and spices can boost the flavor of your dish. Consider adding crushed red pepper flakes for a bit of heat. If you like a fresh taste, try adding fresh basil to the stuffing. You can also use dried oregano or thyme for a warm, earthy flavor. Experiment with different combinations to find your perfect mix. Don't be afraid to get creative! After enjoying your delicious stuffed beef tenderloin, let it cool. Wrap the leftovers in plastic wrap or foil. Place them in an airtight container. Store them in the fridge for up to three days. This keeps the beef tender and tasty for later meals. To reheat the beef, preheat your oven to 350°F (175°C). Place the leftover slices in a baking dish. Cover the dish with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave. Heat in short bursts of 30 seconds, checking often to avoid drying it out. If you have extra stuffed beef, freezing is a great option. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. Label it with the date. You can freeze the beef for up to three months. To thaw, move it to the fridge overnight. This keeps the flavors fresh for a future meal. You can tell when the beef tenderloin is done by checking its internal temperature. Use a meat thermometer to check it at the thickest part of the meat. For medium-rare, aim for 145°F (63°C). This gives you a juicy and tender result. If you like it medium, go for 160°F (71°C). Remember, the meat will continue to cook a bit after you take it out of the oven. Yes, you can prepare the beef tenderloin ahead of time. You can make the stuffing a day before and store it in the fridge. Just stuff the tenderloin and sear it when you are ready to cook. You can also season the meat and stuff it the night before. Just be sure to let it sit at room temperature for about 30 minutes before cooking. This helps it cook evenly. Stuffed beef tenderloin tastes great with several sides! Here are some of my favorites: - Roasted vegetables like carrots, potatoes, or asparagus - Creamy mashed potatoes or garlic mashed potatoes - A fresh green salad with vinaigrette - Garlic bread or a crusty loaf - Steamed green beans or broccoli These sides add color, flavor, and balance to the meal. Enjoy your cooking! We covered key ingredients for stuffed beef tenderloin, tips for quality, and substitutions. I detailed step-by-step cooking methods, timing, and common mistakes to avoid. You learned about variations, storage, and reheating leftovers effectively. Cooking is about learning through practice. Use these tips and feel free to experiment. Enjoy making this dish your own! Happy cooking!$

Savory Herb-Stuffed Beef Tenderloin

A delicious beef tenderloin filled with a creamy herb stuffing, perfect for a special occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 pound beef tenderloin
1 cup fresh spinach, finely chopped
0.5 cup cream cheese, softened to room temperature
0.25 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh thyme, finely minced
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar

Instructions

Preheat your oven: Begin by setting your oven to 400°F (200°C) to allow it to reach the right temperature by the time you're ready to roast the beef.
Prepare the stuffing: In a medium-sized mixing bowl, combine the chopped spinach, softened cream cheese, crumbled feta, minced garlic, minced rosemary, minced thyme, and a generous sprinkle of salt and pepper. Stir the mixture well until all the ingredients are evenly blended, forming a creamy herb stuffing.
Prepare the tenderloin: Take a sharp knife and carefully cut a lengthwise pocket into the center of the beef tenderloin. Ensure you do not cut all the way through the sides, creating a pouch for the stuffing.
Fill the tenderloin: Spoon the prepared herb stuffing into the pocket of the tenderloin, pressing gently to ensure it fills the space evenly without spilling out.
Sear the tenderloin: In an oven-safe skillet, heat the extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the stuffed tenderloin in the skillet. Sear all sides of the beef for about 2-3 minutes per side, or until it develops a nice brown crust.
Add balsamic and roast: Drizzle the balsamic vinegar over the seared tenderloin, enhancing its flavor. Carefully transfer the skillet to your preheated oven and roast the tenderloin for approximately 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C) for a perfect medium-rare.
Rest and serve: Once the beef is cooked to perfection, remove the skillet from the oven and let the tenderloin rest for 5-10 minutes. This allows the juices to redistribute for a more tender slice.

Notes

For a stunning presentation, slice the tenderloin into medallions and garnish with fresh herbs.

Keyword beef, herbs, stuffed, tenderloin