This Stuffed Beef Tenderloin is an elegant, show-stopping entrée that looks like it came straight from a fine dining kitchen—but is surprisingly simple to prepare at home. Tender beef tenderloin is butter-brushed and filled with a savory mixture of mushrooms, green onions, garlic, parsley, and crumbled blue cheese. As the tenderloin roasts, the filling melts into the beef, keeping it incredibly juicy and full of rich, layered flavor.
If you’re looking for a holiday dinner centerpiece, a special-occasion main dish, or a recipe worthy of guests, this stuffed tenderloin delivers every single time. It slices beautifully, presents well on a platter, and pairs effortlessly with mashed potatoes, roasted vegetables, salads, or any classic steakhouse side such as macaroni and cheese.
This is a big, bold, impressive dish—but it’s absolutely doable.
Why This Stuffed Beef Tenderloin Works
- Tenderloin is naturally lean and tender, needing very little prep.
- The mushroom mixture adds moisture, preventing the meat from drying out.
- Blue cheese melts into the filling, adding subtle tang without overpowering the beef.
- High-heat roasting creates the perfect crust while keeping the inside juicy.
- Minimal ingredients = maximum flavor.
This is the kind of recipe you save for holidays, anniversaries, or a dinner when you want people to say, “How did you make this?”
Ingredients:
- Blue cheese: Melts into the mushrooms for a luxurious, savory finish.
- Beef tenderloin: A premium, lean cut perfect for stuffing.
- Butter: Used for sautéing and brushing the exterior for browning.
- Green onions: Mild, fresh flavor that balances the richness.
- Mushrooms: Add earthiness and texture to the stuffing.
- Garlic: Adds depth and aroma.
- Parsley: Brightens the filling.
How to Make Stuffed Beef Tenderloin
- Sauté the Filling: In butter, cook the green onions, mushrooms, garlic, and parsley until softened. This reduces moisture and concentrates flavor—an essential step for a stuffing that stays put.
- Prep the Tenderloin Trim off any extra fat. Using a sharp knife, make a long slit down the center of the tenderloin, stopping before you cut through the bottom. Open it like a book.
- Stuff the Tenderloin: Spoon the mushroom mixture into the slit and top with blue cheese. Pull the edges together and secure with toothpicks or kitchen twine.
- Roast: Brush with melted butter and roast at 425°F for 30 to 40 minutes, depending on your preferred doneness.
- Rest & Slice: Let the tenderloin rest for at least 5 minutes to allow the juices to redistribute, then slice into thick medallions.
Recipe Tips
- Pull at 130 to 135°F for medium doneness. The temperature will rise slightly as it rests. For medium-rare, pull out at 125 to 130.
- Use kitchen twine instead of toothpicks for more secure closure if serving to guests.
- Don’t overcook. Tenderloin is very lean and best served medium to medium-rare.
- Make ahead tips: The stuffing can be prepped earlier in the day and chilled until ready to use.
- Blue cheese not your thing? Goat cheese or Boursin works beautifully.
- For leftovers, store in an airtight container in the refrigerator for up to 3 days. to re-heat, warm slices gently in a skillet with a splash of broth. You can also freeze tightly wrapped slices for up to 2 months.
- Leftover tenderloin makes incredible sandwiches or steak-and-eggs breakfast!
Variations to Try
- Use gorgonzola or goat cheese for a different twist.
- Add spinach to the mushroom stuffing for a lighter flavor.
- Create an herb-crusted exterior using rosemary, thyme, and cracked pepper.
- Add a prosciutto lining inside the slit for extra richness and structure.
What to Serve with Stuffed Beef Tenderloin
This dish pairs perfectly with:
- Creamy Mashed Potatoes
- Roasted Baby Potatoes
- Creamed Spinach
- Balsamic Brussels Sprouts
- Caesar Salad
- Yorkshire Pudding (for holidays!)
For a complete holiday menu, consider adding a festive cocktail such as sparkling pomegranate cocktails and a decadent chocolate dessert like my chocolate espresso torte to finish.
Stuffed Beef Tenderloin
Equipment
- Small Roasting Pan (for roasting the tenderloin)
- Skillet (for sauteing the mushrooms)
- Toothpicks (for sealing the meat after stuffing)
- Basting Brush (for brushing butter on top)
Ingredients
- 2 tablespoons butter
- 2 whole green onions, thinly sliced
- 10 ounces fresh mushrooms, sliced
- 1 large garlic clove, minced
- 1 small handful fresh parsley, chopped
- 2 pounds beef tenderloin, trimmed of fat
- ¼ cup crumbled blue cheese
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 425℉. Spray a small roasting pan or rimmed cookie sheet with nonstick spray.
- Melt butter in large skillet. Sauté the onion, mushrooms, garlic and parsley, just until mushrooms are softened.
- Make a slit down the middle of the tenderloin (without cutting it into two pieces) and stuff mushroom mixture inside. Sprinkle the blue cheese over the mushrooms. Pull the slit closed and secure with toothpicks.
- Brush the tenderloin with melted butter and bake 30 to 40 minutes, or until desired degree of doneness is obtained. Slice into 6 portions and serve immediately.
Notes
- For medium, pull it out of the oven at 130 to 135 degrees F., and let it rest for 5 minutes. For medium rare, pull it out of the oven at 125 to 130 degrees F.
- If preparing this recipe as GLUTEN FREE, be sure to sub in a soft cheese that is GF (such as goat). Blue Cheese tends to be iffy on whether or not it’s GF.
- If you have a smaller piece of tenderloin, this recipe will work just as well. Make less of a mushroom mixture and continue with the recipe as instructed. Baking time will be a bit less.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
