Under normal circumstances, when properly prepared, beef tenderloin is a mouthwatering delight.
It is the perfect meal to serve for a holiday dinner or any special occasion, but this recipe for Mushroom and Leek Stuffed Beef Tenderloin takes it to a whole new level.
This is decadence on a plate that will impress anyone you serve it to.
Mushroom and Leek Stuffed Beef Tenderloin
The butterflied beef tenderloin soaks up the amazing flavors from the stuffing of mushrooms, leeks, garlic, spinach, and Parmesan cheese.
Rolled up in a beautiful spiral, your tenderloin rests comfortably on a bed of sliced red onions and root vegetables.
This delicious dish is pure comfort food, especially in the cooler months of autumn and winter.
This Stuffed Beef Tenderloin recipe is simple and homey enough to become a family favorite for a weeknight meal.
However, there is something elegant about this dish, too – making it a lovely choice for dinner parties and special occasions.
It is also a delicious entree choice for potlucks or buffet tables for a gathering of family and friends.
What to serve with Mushroom and Leek Stuffed Beef Tenderloin:
Pecan Crusted Goat Cheese Logs
Caramelized Onion and Mushroom Puff Pastry Bites
Cardamom and Clove Acorn Squash
Golden Beet Salad with Goat Cheese
Roasted Carrots with Garlic and Parmesan
Ingredients to to make Mushroom and Leek Stuffed Beef Tenderloin
- Extra virgin olive oil, divided
- Large leek, thinly sliced
- Baby Portobello mushrooms, diced
- Garlic cloves, minced
- Sea salt and black pepper, to taste
- Baby spinach, tough stems removed
- Fresh thyme leaves
- Fresh rosemary leaves, chopped
- Fresh parsley, chopped
- Parmesan cheese, freshly grated
- Beef tenderloin roast, butterflied
- Red onion, cut into thick slices
- Shallots, halved
- Rainbow carrots, peeled and cut into 2” chunks
- Sprigs fresh thyme
- Beef broth, preferably organic
- Unsalted butter
Equipment you will also need:
- Roasting Pan – we used an oval shape to nestle the root vegetables.
- Skillet with high sides
- Kitchen Mallet
How to Make Mushroom and Leek Stuffed Beef Tenderloin with Root Vegetables
Pre-Steps:
1. Place the top oven rack in the center position and preheat the oven to 400°F.
Prepare the vegetables and garlic.
Make the Mushroom and Leek Stuffing
2. Heat the olive oil in a large, high-sided skillet over medium heat.
Add the leeks, mushrooms, and garlic.
Season with salt and black pepper, to taste, and stir to combine.
3. Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
4. Add the spinach and fresh herbs.
Continue cooking until the spinach wilts, approximately 1-2 minutes.
Remove from the heat and set aside.
Butterfly and prepare the beef tenderloin
5. Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin until it is a ½-inch even thickness.
Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
6. Stir the Parmesan cheese into the mushroom-spinach mixture until combined.
Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
7. Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine.
Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.
Roast the beef tenderloin with the root vegetables
8. Nestle the shallots and carrots around the stuffed beef tenderloin and tuck in the fresh thyme sprigs.
Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).
9. Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm.
If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
10. Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan.
Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally.
Add the butter and stir to emulsify the butter and thicken the sauce.
11. Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!
Beef tenderloin FAQ
This stuffed beef tenderloin recipe is already exquisite, however there are a few variations and additions that you could try if you wanted to.
Proper Temperature
*For suggested internal temperatures for beef, visit: Certified Angus Beef – Degree of Doneness guide.
Beef tenderloin variations
For an extra layer of flavor and deliciousness you could wrap your rolled and stuffed beef tenderloin in uncooked bacon slices, and allow the fat from the drippings to baste your tenderloin while it cooks.
Perhaps you don’t have any parmesan cheese on hand, or you just want to switch it up a little?
Use blue cheese crumbles, or gorgonzola cheese inside of your mushroom, leek, and spinach stuffing instead.
Preparing beef tenderloin ahead of time
You may also be wondering if you can make this stuffed beef tenderloin recipe ahead of time, since it does take a little time to prepare and the answer is yes!
You can prepare your stuffing and roll up your beef tenderloin a day ahead of time without roasting it.
Just cover it with plastic wrap and place it in the refrigerator until you are ready to cook it.
Storing Leftovers
Leftovers from this amazing meal can be stored in an airtight container in the refrigerator for 3 to 5 days.
To reheat, place the tenderloin on a pan, cover it with aluminum foil, and reheat gently at 350 degrees.
Don’t let it heat too long, or your previously juicy mushroom stuffed beef tenderloin might dry out.
This Stuffed Beef Tenderloin is one of those recipes that you make for someone special or a special occasion.
Preparing this mushroom stuffed beef tenderloin takes a little bit of time, but it is well worth the effort.
I hope you will give it a try soon.
Cook it up for someone you love, and if you do, I’d love to hear all about it!
More great recipes that are perfect for special occasions and holidays:
Orange Rosemary Roasted Cornish Hens
Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
Roasted Artichoke and Mozzarella Salad
Beef Tenderloin with Mushrooms and Leeks
Equipment
- 1 Roasting Pan
- 1 Skillet with high sides
- 1 Kitchen Mallet
- 1 Serving Platter
Ingredients
- 3 tablespoon extra virgin olive oil divided
- 1 large leek thinly sliced
- 12- ounces baby Portobello mushrooms diced
- 2 garlic cloves minced
- Sea salt and black pepper to taste
- 2 cups baby spinach tough stems removed
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves chopped
- 1½ tablespoon fresh parsley chopped
- ¼ cups Parmesan cheese freshly grated
- 1½ pounds beef tenderloin roast butterflied
- 1 large red onion cut into thick slices
- 4 shallots halved
- 6 medium rainbow carrots peeled and cut into 2” chunks
- 4 sprigs fresh thyme
- 1 cups beef broth preferably organic
- 2 tablespoon unsalted butter
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.3 tablespoon extra virgin olive oil, 1 large leek, 12- ounces baby Portobello mushrooms, 2 garlic cloves, Sea salt and black pepper
- Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
- Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.2 cups baby spinach, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh rosemary leaves, 1½ tablespoon fresh parsley
- Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.1½ pounds beef tenderloin roast
- Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.¼ cups Parmesan cheese
- Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.1 large red onion
- Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).4 shallots, 6 medium rainbow carrots, 1 cups beef broth, 4 sprigs fresh thyme
- Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
- Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.2 tablespoon unsalted butter
- Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
This tenderloin was so good, and this dish will be perfect to serve again come Christmas. Thanks for sharing.