If you’re looking to *wow* at your next dinner party—or just cozy up with something a little extra on a weekend night—this Mushroom & Spinach Stuffed Beef Tenderloin is your golden ticket. It’s tender, juicy, earthy, and just fancy enough to feel like a celebration (without needing a culinary degree!). I first made this for a small holiday dinner, and let me just say… the silence at the table (aka happy chewing) said it all.
Why You’ll Love This Recipe
This recipe has been on repeat in my kitchen for everything from Sunday roasts to fancy-feeling Thursdays. It hits that beautiful sweet spot: impressive on the plate, but totally doable in real life.
- Elegant and hearty: Makes a stunning centerpiece with minimal fuss.
- Flavor-packed filling: Earthy mushrooms, bright spinach, and just a hint of garlic and cheese.
- Customizable: Gluten-free? Vegetarian guests? I’ve got tips for easy swaps.
- Perfect for entertaining: Make ahead, tie it up, and it’s oven-ready when the guests arrive.
Ingredients Breakdown
Essentials
- 2 lbs center-cut beef tenderloin, trimmed
- 1–2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 tsp dried or 1 tbsp fresh thyme or rosemary (optional)
For the Stuffing:
- 8 oz cremini or button mushrooms, finely chopped
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/3 cup panko breadcrumbs (or gluten-free option)
- 1/3 cup grated Parmesan or Gruyère
- 2 tbsp cream cheese or heavy cream (optional)
- 2 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- 1–2 tbsp unsalted butter
Optional Wrap:
- 4–6 slices prosciutto or bacon (adds moisture and a salty hit!)
For the Pan Sauce (optional):
- 1/2 cup red wine (or beef stock)
- 1 cup beef stock
- 1 tbsp butter
Pro Tips
- Swap Parmesan with Fontina or Asiago for a melty, richer flavor.
- Use baby bella mushrooms for deeper umami.
- Add truffle oil to the stuffing for a chef’s kiss moment.
- No fresh herbs? Dried work too—just cut the amount by a third.
Step-by-Step Instructions
- Make the stuffing: In a skillet, melt 1 tbsp of butter over medium heat. Add chopped mushrooms and a pinch of salt. Cook until browned and moisture evaporates, about 6–8 minutes. Stir in shallot and garlic, cooking another 1–2 minutes.
- Add spinach and cook until wilted. Remove skillet from heat and stir in breadcrumbs, cheese, cream/cream cheese (if using), parsley, and thyme. Season to taste with salt and pepper. Cool slightly.
- Prep the beef: Pat the tenderloin dry. Using a sharp knife, slice a deep, horizontal pocket down the middle (without cutting through). Carefully open it up and season inside with salt, pepper, and olive oil. Optional: lay prosciutto or bacon inside the pocket.
- Stuff and tie: Fill the pocket with the mushroom-spinach mixture. Fold or roll the tenderloin closed and tie with kitchen twine in 2–3 places to seal in the filling.
- Sear: Preheat oven to 425°F. Heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil and sear the beef on all sides, 2–3 minutes per side.
- Roast: Transfer skillet to oven and roast until internal temp reaches 130–135°F for medium-rare (about 15–25 min). Use a thermometer to check early!
- Rest: Transfer to a cutting board, tent with foil, and rest 10–15 minutes.
- Make pan sauce (optional): Pour off excess fat from skillet, deglaze with wine over medium heat, scrape up bits. Add stock, reduce by half, then whisk in 1 tbsp butter. Season to taste.
- Serve: Slice into 3/4-inch medallions, spoon pan sauce over the top, sprinkle extra parsley if desired, and serve with love!
Chef’s Tips and Tricks
- Don’t skip the resting step—juicy beef depends on it!
- Tie tightly! This keeps filling from leaking during roasting.
- Use an instant-read thermometer to avoid overcooking.
- Sear for flavor—this caramelizes the surface for a savory crust.
Recipe Variations and Serving Suggestions
- Holiday twist: Add chopped chestnuts to the stuffing.
- No mushrooms? Try caramelized onions and goat cheese as the filling.
- Lighten it up: Serve with roasted carrots, shaved Brussels sprouts, or cauliflower mash.
- Got leftovers? Slice and layer in a sandwich with horseradish mayo—divine.
- Wine pairings: Pinot Noir, Merlot, or a French Syrah works beautifully.
FAQs
Can I prep this ahead of time?
Yes! Assemble and stuff the tenderloin up to 24 hours ahead. Wrap tightly and refrigerate, then bring to room temp about 30 minutes before roasting.
Is this recipe gluten-free?
It can be! Just use your favorite gluten-free breadcrumbs or even crushed GF crackers in the stuffing.
What’s the best cut of beef for this?
Center-cut beef tenderloin is ideal—it’s uniform in shape and perfectly tender when cooked right.
What should I serve it with?
Try creamy mashed potatoes, herb roasted veggies, or a buttery polenta. A simple arugula salad also adds a fresh pop of green.
Recipe Card
Prep Time: 40 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour 15 minutes + resting
Ingredients:
- 2 lbs beef tenderloin
- 8 oz mushrooms
- 2 cups spinach
- 2 garlic cloves
- 1 shallot
- 1/3 cup panko breadcrumbs
- 1/3 cup Parmesan or Gruyère
- 1–2 tbsp olive oil
- Salt & pepper
- Optional: prosciutto, butter, red wine, beef stock
Instructions:
- Sauté mushrooms, garlic, shallots; add spinach, breadcrumbs, cheese, herbs. Cool.
- Slice beef to make a pocket, season, stuff with mixture. Tie closed.
- Sear all sides in hot skillet, then roast at 425°F until desired doneness.
- Rest, slice into medallions, serve with sauce if using.
Nutrition: Approx. 310–400 calories per serving (depending on sauce and cheese used)
I’d love to hear how this turns out in your kitchen! Leave a comment below, share a photo with #thekitchensaid on Instagram, or pass it on to your favorite foodie friend. Let’s bring the joy back to dinner—one delicious bite at a time.
