Spinach & Mushroom-Stuffed Beef Tenderloin

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

Cooking a beef tenderloin can seem intimidating, but this spinach and mushroom-stuffed version is actually quite simple. The filling can be made ahead of time, and the whole dish comes together in just over an hour. Plus, it’s impressively elegant – perfect for special occasions.

One of the best things about cooking is that you can make it as simple or complex as you like. If you’re in a hurry, a simple dish like grilled cheese will do. But if you’ve got time to spare, there’s nothing like creating something from scratch that’ll have your guests raving.

This spinach and mushroom-stuffed beef tenderloin is the perfect example of a more intricate dish that’s definitely worth the effort. Rich, tender beef filled with flavorful mushrooms and spinach? Yes please!

Don’t worry – even though this recipe might sound fancy, it’s actually pretty easy to follow. Just take your time and enjoy the process!

Filled with rich, earthy flavors, this dish is perfect for any occasion. Whether you’re serving it up for a special dinner or just making a family-friendly meal, this recipe is sure to impress.

The beef is stuffed with a savory mixture of mushrooms and spinach, then baked until perfectly juicy. Serve it sliced and garnished with fresh herbs for a truly stunning presentation.

This recipe is simple to follow, and the end result is mouthwatering. So why wait? Give this stuffed beef tenderloin a try today!

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

How to Butterfly a Beef Tenderloin

Start by making a lengthwise cut along the bottom-third of one long side of the tenderloin, stopping one inch from the other long side.

Open the meat as if you were opening a book. Make another lengthwise cut to the thicker side of the tenderloin, cutting to within an inch of opposite side.

Again, open the meat as if you were opening a book. You should now have a rectangular sheet of meat ready to pound flat.

What Temperature Should Beef Tenderloin Be Cooked to?

The best method for cooking beef tenderloin is to medium-rare, which is achieved by cooking the meat to about 125°F – 130°F and allowing it to rest for 10 minutes.

BEEF DONENESS GUIDE

  • RARE: 120˚F TO 125˚F
  • MEDIUM RARE: 130˚F TO 135˚F
  • MEDIUM TO MEDIUM-WELL: 140˚F TO 145˚F
  • WELL: 150˚F+

Keep in mind that the temperature will continue to rise about 5 degrees while the meat rests.

Make Ahead & Storage Instructions

To make ahead, stuff the meat but do not roast. Cover tightly in plastic wrap and refrigerate up to a day. Bring to room temperature before proceeding with roasting.

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, tent loosely with foil and place in a 350 degree F oven until just warmed through.

About the Ingredients for Stuffed Beef Tenderloin

Oil – Any neutral flavoured oil will do here, but olive oil will give the best results.

Leek – If you can’t get your hands on leek, then substitute with a few shallots.

Mushrooms – Cremini mushrooms, also known as baby bella mushrooms are a great choice here but brown button mushrooms are a good swap that are common in grocery stores.

Garlic – You can use more garlic, I generally measure garlic with my heart, and my heart usually tells me to double what any recipe tells me. I would say 2 cloves is dead bare minimum, but 4 is more realistic.

Spinach – Tender and buttery baby spinach is best suited here but any spinach will do really if for some reason you can’t find baby spinach.

Herbs – Fresh herbs round out the flavours here. Thyme, rosemary and parsley come together really well, but feel free to experiment a little.

Cheese – Freshly grated parmesan is best, I would avoid using the pre-grated parmesan.

Beef – We use a beef tenderloin and butterfly it thin enough to roll. To cook beef perfectly every single time you need to use an instant read meat thermometer.

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

Looking for More Delicious Beef Dinner Recipes?

Check out some of my favourite beef dinners!

Balsamic Roasted Beef Tenderloin is the perfect weekend dinner. It has Mediterranean flavors that will keep everyone asking for more!

This recipe for Rosemary Garlic Beef Tenderloin Roast is a family favorite, tender juicy and packed with flavor. Simple to make!

This recipe for cast iron skillet shepherd’s pie makes a hearty, comforting meal that is also perfect for sharing with family and friends.

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

How to Make Spinach & Mushroom-Stuffed Beef Tenderloin

Yields: 4-6 Servings | Prep time: 20 Mins | Cook time: 60 Mins

Ingredients:

3 T. extra virgin olive oil, divided
1 large leek, thinly sliced
12-oz. baby Portobello mushrooms, diced
2 garlic cloves, minced
Sea salt and black pepper, to taste
2 c. baby spinach, tough stems removed
2 t. fresh thyme leaves
2 t. fresh rosemary leaves, chopped
1½ T. fresh parsley, chopped
¼ c. Parmesan cheese, freshly grated
1½ lbs. 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 c. beef broth
2 T. unsalted butter

Directions:

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.

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.

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.

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.

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.

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 degrees or so while resting).

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.

Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!

Spinach & Mushroom-Stuffed Beef Tenderloin
Yield: 6 Servings

Spinach & Mushroom-Stuffed Beef Tenderloin

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

Ingredients

  • 3 T. extra virgin olive oil, divided
  • 1 large leek, thinly sliced
  • 12-oz. baby Portobello mushrooms, diced
  • 2 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 2 c. baby spinach, tough stems removed
  • 2 t. fresh thyme leaves
  • 2 t. fresh rosemary leaves, chopped
  • 1½ T. fresh parsley, chopped
  • ¼ c. Parmesan cheese, freshly grated
  • 1½ lbs. 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 c. beef broth
  • 2 T. unsalted butter

Instructions

  1. Place the top oven rack in the center position and pre-heat the oven to 400°F.
  2. 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. 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 heat and set aside.
  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 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.
  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.
  8. 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 degrees or so 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!

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 554Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 110mgSodium: 379mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 32g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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A delicious and easy spinach and mushroom-stuffed beef tenderloin recipe. Perfect for any occasion from weekday meals to Easter dinner!

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