Enjoy The Festive Season With Stuffing-Crusted Beef Tenderloin

Stuffing is a classic holiday dish, and beef always goes a long way at the dinner table. Why, then, has no one ever thought to combine the two into once delicious dish? Lucky for you, we decided to do just that. Beef tenderloin with a stuffing crust — now you can have your cake and eat it too!

You'll need:

For the stuffed beef tenderloin:

  • 28 oz beef tenderloin
  • 10 prunes
  • 10 almonds
  • 7 oz sweet mustard
  • salt & pepper
  • oil for cooking

For the stuffing crust:

  • 2 onions, diced and sautéed
  • 17 fl oz milk
  • salt & pepper
  • 1 pinch nutmeg
  • 21 oz day-old bread, cut into small pieces
  • 6 tbsp fresh parsley, chopped
  • 4 eggs
  • whipped egg whites

Here's how:

1. Use a sharpening steel to create a deep hole in the center of the beef fillet. Make the hole slightly wider by making small circular motions with the rod. 

2. Push an almond inside a prune and then dip the entire thing in sweet mustard. Repeat with the rest of the almonds and prunes and stuff all of them inside the beef hole. Season with salt and pepper as you like.

Heat some oil in a pan and sear the beef on all sides until golden brown. Remove the beef from the pan and set aside.

3. Add the diced onions to the hot pan and pour in the milk. Season the mixture with salt, pepper, and nutmeg and let everything cook together. Then remove the pan from the heat and let the sauce cool down.

4. Put the pieces of day-old bread in a bowl and pour the onion sauce over it. Sprinkle the parsley over the top, add the eggs, and use your hands to mix everything together. Finally, stir in the beaten egg whites with a spoon.

5. Spread the stuffing out in a circle on a clean dish towel and place the beef tenderloin at one end. Use the cloth to roll the meat up, seal the cloth at both ends by twisting it up like a candy wrapper, place the roll on a sheet pan, and carefully remove the cloth.

6. Bake at 350°F for 25 minutes. Serve with a tasty gravy and some buttered mushrooms to take the meal to the next level.

This is the perfect recipe for fancy dinner parties, especially ones around the holidays. And, unlike most roasts, the stuffing-crusted beef tenderloin is also very easy to prepare, so both the cook and the guests will be thrilled!

You can find the recipe for the Beef Wellington Ring featured in the bonus video here.


Also hefty