Spinach Stuffed Beef Tenderloin
Elevate your dinner table with this elegant Spinach Stuffed Beef Tenderloin recipe, a show-stopping centerpiece that’s as delicious as it is eye-catching. Perfectly seasoned beef tenderloin is butterflied and filled with a creamy spinach mixture infused with garlic, Parmesan, and fresh herbs, then rolled, seared to perfection, and roasted until juicy and tender. This dish combines the rich, buttery flavor of premium beef with the savory goodness of a cheesy spinach filling, creating a harmonious balance of flavors and textures. Ideal for special occasions or an indulgent weekend dinner, this impressive yet approachable recipe is ready in just over an hour and is guaranteed to leave your guests raving. Keywords: spinach stuffed beef tenderloin, stuffed beef roll, elegant dinner recipe, holiday centerpiece, easy gourmet recipes.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 4 cups fresh spinach
- 4 ounces cream cheese
- 3 cloves garlic
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoons black pepper
- 1 teaspoons fresh rosemary, chopped
- 1 teaspoons fresh thyme, chopped
- 1 roll kitchen string
Instructions
Preheat your oven to 400°F (200°C).
Place a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the spinach until wilted, about 2-3 minutes. Remove from heat, drain excess moisture, and chop finely.
In a medium bowl, combine the chopped spinach, cream cheese, minced garlic, grated Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined and set aside.
Lay the beef tenderloin on a large cutting board. Use a sharp knife to butterfly the tenderloin: cut lengthwise through the center without cutting all the way through, then open it flat like a book. Pound with a meat mallet to an even thickness if needed.
Season the beef on both sides with 1 teaspoon of salt, 1/2 teaspoon of black pepper, rosemary, and thyme.
Spread the spinach mixture evenly over the surface of the beef, leaving a small border around the edges.
Carefully roll the beef tenderloin tightly from one side to the other to enclose the filling. Secure the roll with kitchen string, tying at 1- to 2-inch intervals.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the beef roll on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
