Beef Tenderloin with Mushrooms and Leeks

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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.

A close up photo of stuffed beef tenderloin on a plate with carrots, potatoes, and onions.

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:

Easy Cranberry Brie Bites

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

Mashed Sweet Potatoes

Ingredients to to make Mushroom and Leek Stuffed Beef Tenderloin

In process photo of ingredients to make 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:

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.

Mushrooms and leeks sauteeing in a saute pan on the stove.

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.

In process image showing fresh spinach being added to a skillet with mushrooms and leeks.

Continue cooking until the spinach wilts, approximately 1-2 minutes.

Remove from the heat and set aside.

In process image of letting spinach wilt in a skillet with mushrooms and leeks.

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.

In process photo demonstrating how to put beef tenderloin between plastic wrap to pound it thin.

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.

In process photo of beef tenderloin with mushroom and leek mixture spread on top.

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.

In process image of a rolled and tied beef tenderloin in a roasting pan over a bed of sliced 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.

A stuffed beef tenderloin on a platter prior to being sliced.

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 stuffed with mushrooms and leeks on a plate with root vegetables.

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

Clementine Cranberry Sauce

Sheet Pan Lemon Roasted Chicken Thighs with Vegetables

Roasted Artichoke and Mozzarella Salad

Lemony Prawn and Pea Risotto

A plate of stuffed beef tenderloin with vegetables and garnished with fresh herbs.
Beef tenderloin with root vegetables on a white plate with a fork.

Beef Tenderloin with Mushrooms and Leeks

Jennifer Quisenberry
Mushroom and Leek Stuffed Beef Tenderloin is a delicious meal to prepare for any celebration or special occasion. It's also perfect to serve for a holiday meal or anniversary. Our recipe is roasted alongside a bevy of delicious root vegetables, so it makes much of the dinner in one dish.
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 555 kcal

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
  • tablespoon fresh parsley chopped
  • ¼ cups Parmesan cheese freshly grated
  • 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

Please note that nutrition facts are subject to change based on your choice of ingredients.
The calories have been calculated based on 6 servings of beef tenderloin with the root vegetables. You will not need to calculate the vegetable serving separately.

Nutrition

Calories: 555kcal
Keyword Beef Tenderloin with Mushrooms and Leeks, Mushroom Stuffed Beef Tenderloin, Stuffed Beef Tenderloin Recipe
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