Savory Herb-Stuffed Beef Tenderloin

$- 1 pound beef tenderloin - 1 cup spinach, 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 - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar The main star here is the beef tenderloin. This cut is tender and juicy. The spinach adds a nice green touch. Cream cheese and feta make the stuffing rich and creamy. Garlic, rosemary, and thyme bring great flavor to the dish. Don't forget salt and pepper; these are key to balance. - Sun-dried tomatoes, chopped - Mushrooms, finely diced - Parmesan cheese, grated - Red pepper flakes for heat Adding sun-dried tomatoes gives a sweet-tart taste. Mushrooms add an earthy flavor. Parmesan cheese can add extra creaminess. If you like spice, red pepper flakes can give a nice kick. - Sharp knife - Mixing bowl - Oven-safe skillet - Meat thermometer - Cutting board A sharp knife helps to make a clean pocket in the tenderloin. Use a mixing bowl to prepare the stuffing. An oven-safe skillet is important for searing the meat. A meat thermometer ensures your beef cooks to the right doneness. A cutting board makes prep easy and safe. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This step warms the oven for cooking. 2. Mix the stuffing: In a bowl, combine 1 cup of chopped spinach, 1/2 cup of softened cream cheese, 1/4 cup of crumbled feta cheese, 2 cloves of minced garlic, and 1 tablespoon each of minced fresh rosemary and thyme. Add salt and pepper to taste. Stir until smooth. 3. Prepare the tenderloin: Take 1 pound of beef tenderloin and use a sharp knife to cut a pocket into it. Be careful not to cut through the sides. This pocket will hold the stuffing. 4. Stuff the tenderloin: Fill the pocket with the stuffing you made. Press it in gently to fit everything. 5. Sear the tenderloin: Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the tenderloin and sear it on all sides until it turns brown. This takes about 2-3 minutes per side. 6. Add balsamic vinegar: Drizzle 1 tablespoon of balsamic vinegar over the tenderloin. This adds a rich flavor. 7. Roast in the oven: Transfer the skillet to your preheated oven. Roast for 15-20 minutes. Check the internal temperature. It should reach 145°F (63°C) for medium-rare. 8. Let it rest: Once the cooking time is up, remove the skillet from the oven. Allow the tenderloin to rest for 5-10 minutes. This helps the juices settle. 9. Slice and serve: Cut the tenderloin into medallions. Arrange them on a serving platter. Drizzle any leftover juices from the pan on top. Garnish with fresh herbs for a lovely finish. Enjoy your meal! To stuff beef tenderloin, first cut a pocket. Use a sharp knife for this step. Make sure to slice deep, but not through the sides. This way, the filling stays inside. For the filling, mix spinach, cream cheese, feta, garlic, rosemary, thyme, salt, and pepper in a bowl. Blend well until smooth. Then, carefully stuff the mixture into the pocket of the meat. Press gently to pack it in. Cooking time depends on how you like your meat. For medium-rare, roast at 145°F (63°C). It takes about 15-20 minutes in the oven. For medium, aim for 160°F (71°C), which may need an extra 5 minutes. Always check with a meat thermometer. This tool helps ensure you get your preferred doneness. Remember to let it rest after cooking. This keeps the juices inside for a tasty bite. For sides, consider roasted vegetables or mashed potatoes. They complement the beef well. A fresh salad with a light vinaigrette also works nicely. For wine, a bold red like Cabernet Sauvignon pairs perfectly. The rich flavors of the wine match the savory beef. If you prefer white, try a full-bodied Chardonnay. It balances the creaminess of the stuffing. Enjoy your meal and the delightful flavors! Pro Tips Resting Time: Allow the beef tenderloin to rest after roasting for 5-10 minutes. This helps the juices redistribute throughout the meat, ensuring each slice is juicy and flavorful. Knife Skills: Use a sharp knife to create the pocket in the tenderloin. A clean cut will help you stuff it more easily and evenly. Season Generously: Don't skimp on seasoning the beef before searing. A good amount of salt and pepper enhances the flavor of the meat and complements the stuffing. Oven Thermometer: Using an oven thermometer can ensure that your oven is at the correct temperature. This helps achieve the perfect doneness for your tenderloin. {{image_2}} You can change the stuffing to fit your taste. Try using mushrooms instead of spinach for a rich flavor. Swap cream cheese for goat cheese for a tangy twist. You can even add sun-dried tomatoes for a burst of sweetness. Mix in chopped nuts for crunch or dried herbs for extra flavor. If you're vegan, use a plant-based cream cheese. For dairy-free diets, try cashew cheese. Gluten-free? Stick to fresh herbs and veggies for stuffing. You can also use a different cut of meat, like pork tenderloin, if beef isn't your choice. Slice the beef into medallions for a fancy look. Serve it over creamy polenta or a bed of mashed potatoes. Pair it with a fresh salad or roasted veggies for color. Drizzle the juices from the pan over the slices for added flavor. You can even serve it in a sandwich with crusty bread for a fun twist. After you enjoy your stuffed beef tenderloin, store any leftovers right. First, let the meat cool to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the beef tender and flavorful. Always label the container with the date. Store in the fridge for up to three days. To reheat your beef tenderloin, use the oven for best results. Preheat it to 350°F (175°C). Place the meat in an oven-safe dish. Add a splash of broth or water to keep it moist. Cover the dish with foil to trap steam. Heat for about 10-15 minutes or until warm. You can also use a microwave if you're in a hurry. Slice the tenderloin into pieces and heat for 1-2 minutes. If you want to save your stuffed beef tenderloin for later, freezing is a great option. Wrap the cooled tenderloin tightly in plastic wrap. Then, place it in a freezer bag or container. Remove as much air as possible to prevent freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. The best cooking temperature for beef tenderloin is 145°F (63°C). This temperature gives you a nice medium-rare finish. To check, use a meat thermometer. Insert it into the thickest part of the meat. If the temperature reads 145°F, it's ready to come out of the oven! Cooking it at 400°F (200°C) helps the outside brown while the inside cooks evenly. I find this method gives great flavor and texture. Yes, you can use other cuts of beef for this recipe. Cuts like sirloin or flank steak work well. They may need a little more time to cook through. However, tender cuts like filet mignon give the best results. Just remember, the cooking time may change depending on the cut you choose. Test the internal temperature to ensure it is safe to eat. Let the beef tenderloin rest for 5 to 10 minutes before slicing. Resting helps the juices redistribute throughout the meat. This keeps it moist and tender. If you slice it right away, the juices will run out, and the meat may dry. A good rest is key for juicy, flavorful slices! You learned about key ingredients, essential tools, and step-by-step cooking instructions for stuffed beef tenderloin. We discussed tips to perfect the dish and explored variations for different tastes. Lastly, I shared storage tips so you can enjoy leftovers later. Remember, cooking is fun and gives you room to be creative. Try new flavors and make this dish your own. Enjoy every bite!$

Savory Herb-Stuffed Beef Tenderloin

A delicious beef tenderloin stuffed with a flavorful herb and cheese mixture.

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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 spinach, chopped
0.5 cup cream cheese, softened
0.25 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
to taste salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the chopped spinach, cream cheese, feta cheese, minced garlic, rosemary, thyme, salt, and pepper. Mix until well-combined to create the stuffing.
Using a sharp knife, cut a pocket into the beef tenderloin. Be careful not to cut through the sides.
Stuff the prepared filling into the pocket of the tenderloin.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the tenderloin on all sides until browned, about 2-3 minutes per side.
Drizzle the balsamic vinegar over the tenderloin, and transfer the skillet to the preheated oven. Roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Once done, remove from the oven and let it rest for 5-10 minutes before slicing.

Notes

Slice the tenderloin into medallions and arrange them on a serving platter. Drizzle with any leftover juices from the pan and garnish with fresh herbs for an elegant finish.

Keyword beef, herbs, stuffed, tenderloin