Beef Tenderloin with Parmesan-Herb Stuffing


"A new Christmas favorite for sure!" raves one home cook about this beef tenderloin with herb stuffing recipe. The pretty spiral of this beef recipe is begging to be Instagrammed.

Beef Tenderloin with Parmesan-Herb Stuffing
Photo: Andy Lyons
Prep Time:
40 mins
Roast Time:
30 mins
Stand Time:
15 mins
Total Time:
1 hrs 25 mins
2 cups sauce


  • 2 tablespoon butter

  • 1 cup sliced fresh cremini mushrooms

  • cup chopped shallots (about 3 medium)

  • 2 tablespoon snipped fresh parsley

  • 1 teaspoon snipped fresh rosemary

  • 1 teaspoon snipped fresh thyme

  • 2 cloves garlic, minced

  • 4 ounce prosciutto, cut into 1/4-inch pieces

  • 1 cup plain croutons, coarsely crushed

  • ½ cup grated Parmesan cheese

  • Ground black pepper

  • 1 4-5 pound center-cut beef tenderloin roast

  • Salt

  • 3 tablespoon olive oil

  • 1 medium onion, cut into quarters

  • 1 tablespoon fresh rosemary leaves

  • 1 tablespoon fresh thyme leaves

  • 4 cloves garlic

  • 1 tablespoon tomato paste

  • ½ cup dry red wine

  • 3 cup lower-sodium beef broth


  1. Preheat oven to 425°F. For stuffing, in a large skillet melt butter over medium-high heat. Add mushrooms and shallots; cook until shallots are tender. Stir in parsley, snipped rosemary, snipped thyme, and minced garlic; cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in prosciutto, croutons, and cheese. Season to taste with pepper. Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.

  2. Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book. Sprinkle all sides generously with salt and additional pepper, pressing seasoning into meat.

  3. Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close. Tie about every 2 inches with 100-percent-cotton kitchen string.

  4. Place a large roasting pan over two burners. Add oil to pan; heat over medium-high heat. Add meat; cook about 4 minutes or until brown, turning once to brown evenly. Remove from heat. Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.

  5. Roast, uncovered, for 30 to 40 minutes or until an instant-read thermometer inserted into meat (not into stuffing) registers 135°F for medium rare or 150°F for medium. Transfer meat to a cutting board. Cover with foil; let stand for 15 minutes. (Temperature of the meat after standing should be 145°F for medium rare or 160°F for medium.)

  6. Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until sauce is reduced by about half and is slightly syrupy. Season to taste with additional salt and pepper. Strain sauce into a gravy dish.

  7. Remove string from meat. Cut meat into 1-inch-thick slices. Serve meat with wine sauce.


Out of shallots? Use an equal amount of chopped onions. Prefer pecorino cheese? Use it in place of the Parmesan. Want to skip the wine? Use 1/2 cup beef broth in its place.

Nutrition Facts (per serving)

590 Calories
42g Fat
7g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 590
% Daily Value *
Total Fat 42g 54%
Saturated Fat 16g 80%
Cholesterol 172mg 57%
Sodium 652mg 28%
Total Carbohydrate 7g 3%
Total Sugars 1g
Protein 43g
Vitamin C 3.5mg 18%
Calcium 111.1mg 9%
Iron 3.4mg 19%
Potassium 786mg 17%
Folate, total 32.3mcg
Vitamin B-12 2.3mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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