Just in time for the holidays, this stuffed beef tenderloin is the centerpiece you want on your table. Tender and richly flavored, it’s filled with fresh herbs, garlic, and horseradish, brushed with mustard, and finished with a seasoned crust from a hot grill. Simple, bold flavors and a dramatic presentation make this dish feel special—comforting, impressive, and deeply satisfying.
I first shared a version of this recipe in 2020. Since then I’ve refined it, including a rub that adds smoky, peppery notes to the exterior. The trick is to butterfly the tenderloin carefully so you get an even layer to spread the filling on, then roll and tie it so the roast holds its shape while cooking. The result is a juicy, flavorful roast that slices into beautiful spirals of herb and beef—perfect for holiday dinners.
Table of Contents
- Why You’ll Love This Beef Tenderloin Recipe
- Stuffed Beef Tenderloin Ingredients Round-Up
- Most Anticipated Grill of 2025
- Where Can I Get the Best Beef Tenderloin Online?
- Tenderloin Prep
- The Cook
- What to Serve with Stuffed Beef Tenderloin
- Leftovers & Reheating
- More Tenderloin recipes!
- FAQs for Stuffed Beef Tenderloin
- Flavor X Fire & FOOD X Fire
- Stuffed Beef Tenderloin Recipe
Why You’ll Love This Beef Tenderloin Recipe
If you’ve hesitated to try beef tenderloin because of price, this recipe is a great reason to give it a go. Tenderloin is a lean, buttery-textured cut that practically melts in your mouth. When it’s butterflied and layered with horseradish, fresh herbs, and garlic, then seared over high heat, each slice tastes like a festive feast. The presentation—sliced to reveal a spiral of herbs—always looks spectacular and elevates any holiday table.
This roast is a memorable choice for Christmas, New Year’s, or any special dinner. Slice it thick so guests can admire the herb spiral and finish each portion with a spoonful of garlic butter.
For a different approach, you can compare this to the earlier version shared in 2020.
Stuffed Beef Tenderloin Ingredients Round-Up
After you butterfly, stuff, roll, and tie the tenderloin, you’ll have an elegant roast that cooks quickly and serves beautifully. The ingredients are straightforward and deliver big flavor. Here’s what you’ll need:
- Beef — One whole trimmed beef tenderloin (center cut), Dijon mustard, a peppery mesquite-style rub (or black pepper and salt), and butter for basting.
- Stuffing — Prepared horseradish, plenty of minced garlic, chopped parsley, rosemary, thyme, and kosher salt.
- Garlic butter — Melted butter mixed with minced garlic and chopped parsley; add a pinch of red pepper flakes if you like more heat.
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Where Can I Get the Best Beef Tenderloin Online?
Start with a high-quality tenderloin for the best result. If you don’t have a reliable local butcher, several reputable online butchers and specialty meat suppliers ship well-trimmed, center-cut tenderloins that are ideal for butterflying and stuffing.
Recommended sources include specialty suppliers and well-regarded online butchers that focus on prime or pasture-raised beef. Choose a center-cut, trimmed tenderloin for consistent thickness and even cooking.
Tenderloin Prep
Begin with a clean cutting board and a sharp knife. Pat the tenderloin dry, then slowly slice along the long side to butterfly it open until the meat is roughly ½-inch thick. Take your time so you don’t cut all the way through. If parts are thicker than others, pound them gently with a meat mallet to even the thickness.
Mix the stuffing in a bowl: horseradish, minced garlic, chopped parsley, rosemary, thyme, and kosher salt. Spread the mixture evenly over the opened tenderloin, leaving about a 1-inch border around the edges so the filling stays inside when you roll it.
Roll the beef like a jelly roll and tie it securely with kitchen twine every 2 inches. Brush the outside with Dijon mustard, then season well with your rub or simply salt and pepper. Chill in the refrigerator for about 30 minutes so the roll firms up and holds its shape on the grill.
The Cook
Preheat your grill for direct heat at about 400°F (medium-high). If you want an extra-hot sear, place a heavy skillet on the grill for a few minutes before cooking.
Place the stuffed tenderloin on the hot grill and cook for roughly 20 minutes, turning every 2–3 minutes so each side develops a crust. This even rotation helps create a uniform sear without overcooking any one side.
About halfway through cooking, melt the basting butter and brush it over the roast several times as it cooks. Continue rotating and basting until the internal temperature reaches about 115°F for a rare-to-medium-rare finish. Remove the tenderloin and let it rest for 10 minutes so the juices redistribute.
While the roast rests, whisk together the garlic butter: melted butter, minced garlic, chopped parsley, and a little black pepper. Slice the tenderloin into thick rounds to show off the herb spiral, spoon the garlic butter over each slice, and serve immediately.
What to Serve with Stuffed Beef Tenderloin
This tenderloin shines with classic, comforting sides. Try it over creamy mashed potatoes, alongside fire-roasted winter vegetables, or with a hearty spinach salad. Grilled bread and an extra drizzle of garlic butter make the plate more rustic and indulgent. The roast is the star—choose sides that complement it without overpowering the flavor.
Leftovers & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to five days. Reheat slices gently in a skillet over medium heat with a little butter, or enjoy the roast cold—thin slices make excellent sandwiches or salad toppings. This cut retains tenderness well, so reheated or cold leftovers remain flavorful and enjoyable.
More Tenderloin recipes!
Wagyu Beef Tenderloin with Red Wine Onions Recipe
Smoked Bacon Wrapped Pork Tenderloin
Bison Tenderloin with Cognac Cream Sauce
Bacon Wrapped Honey Cajun Pork Tenderloin
Herb Crusted Bison Tenderloin
Parmesan Herb Crusted Beef Tenderloin
FAQs for Stuffed Beef Tenderloin
Beef tenderloin is one of the most tender cuts, and stuffing it adds both flavor and visual appeal. Butterflying the roast, packing it with herbs and aromatics, then rolling and tying it creates neat spiral slices that look refined—similar to what you’d see in a steakhouse. It’s relatively simple to prepare, but the taste and presentation feel elevated.
Yukon Gold potatoes are ideal for mashing because they’re naturally creamy and flavorful, requiring less butter and cream. If you prefer a fluffier mash, russets are a good alternative.
Filet mignon is the most tender portion cut from the center of the beef tenderloin; the whole tenderloin includes that section plus tapered ends. All come from the same muscle, so tenderness is consistent, with the center cuts being the most prized.
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Stuffed Beef Tenderloin
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Ingredients
1x2x3x
Steaks:
- 1 Beef Tenderloin trimmed & center cut
- 2 tbsp Mesquite Peppercorn Lager Rub
- 1.5 tbsp Dijon Mustard
- 2 tbsp Butter for basting
Stuffing:
- 2 tbsp Prepared Horseradish
- 6 Garlic Cloves minced
- 2 tbsp Parsley chopped
- 1 tbsp Rosemary chopped
- 1 tbsp Thyme chopped
- 1 tsp Kosher Salt
Garlic Butter:
- 1 cup Unsalted Butter melted
- ½ cup Parsley chopped
- 3-4 cloves Garlic minced
Instructions
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Using a sharp knife, carefully butterfly the beef tenderloin until it opens flat and measures about ½ inch thick.
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In a bowl, combine the prepared horseradish, minced garlic, chopped parsley, rosemary, thyme, and kosher salt to make the stuffing.
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Spread the stuffing over the opened steak and roll it up tightly. Tie the roll with butcher twine every 2 inches to secure it.
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Coat the outside with Dijon mustard and season generously with your rub or with salt and pepper. Chill in the refrigerator for 30 minutes to firm up.
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Preheat the grill for direct cooking at around 400°F.
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Place the tenderloin on the grill and cook for about 20 minutes, rotating the roast every 2–3 minutes so all sides develop a crust.
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Halfway through cooking, melt butter and baste the roast several times. Continue until the internal temperature reaches about 115°F, then remove and rest for 10 minutes.
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While the tenderloin rests, prepare the garlic butter by combining melted butter, minced garlic, and chopped parsley.
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Slice the roast into thick rounds, spoon the garlic butter over the slices, and serve right away.
Notes
Where Can I Get the Best Tenderloin Online?
Choose a reputable supplier that offers center-cut, trimmed tenderloins. Specialty meat purveyors and online butchers that focus on quality cuts are good places to start.