An elegant beef tenderloin stuffed with cheesy spinach and leeks, roasted to medium-rare perfection and served with a rich red wine mushroom sauce.
In Austin, we usually worship at the altar of slow-smoked brisket, but when the holidays arrive or I am hosting a truly special anniversary dinner, I trade the offset smoker for the oven and prepare a beef tenderloin. There is simply no other cut that offers the same melt-in-your-mouth tenderness. While a plain roast is delicious, stuffing it transforms the meal into a culinary masterpiece. The vibrant green spiral of creamed spinach, leeks, and parmesan not only looks stunning when sliced but adds a necessary richness to the lean beef. Paired with an earthy Burgundy-mushroom sauce, this dish is a labor of love that tastes like it came out of a high-end French kitchen.
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The cooling time for the spinach filling is absolutely critical and not optional. If you spread hot filling onto the raw beef, it will begin to cook the meat surface immediately and cause the mixture to slide around, making it nearly impossible to roll the tenderloin tightly. Ensure the filling is completely cool to the touch before you begin assembly.
The Ultimate Special Occasion Roast
This recipe combines technical preparation with a foolproof roasting method to create a centerpiece that is as beautiful as it is delicious, featuring a savory vegetable filling and a glossy wine reduction.
Why You'll Love This Recipe
- Restaurant-Quality Presentation: The spiral of spinach and leeks inside the beef creates a stunning visual effect on the plate.
- Contrast of Textures: The creamy, cheesy filling provides moisture and richness that complements the lean, tender meat.
- Two-Stage Roasting: Starting at a lower temperature ensures even cooking, while the high-heat finish browns the exterior.
- Rich Mushroom Sauce: The Burgundy reduction adds an acidic, earthy punch that cuts through the creaminess of the filling.
- Make-Ahead Friendly: You can prepare the filling a day in advance to save time on the big day.
Ingredients
The Beef & Filling
- 3 (10-oz.) packages frozen chopped spinach, thawed
- 3 tablespoons unsalted butter
- 2 medium leeks, thinly sliced (white and light green parts only)
- 1 garlic clove, minced (about 1 teaspoon)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 ounce Parmigiano-Reggiano cheese, grated (about $¼$ cup)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- $¼$ teaspoon grated whole nutmeg
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 (4-lb.) beef tenderloin, trimmed
- 1 tablespoon extra-virgin olive oil
The Burgundy-Mushroom Sauce
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 (8-oz.) packages cremini mushrooms, quartered
- 1 medium shallot, minced
- $½$ cup dry red wine (such as Burgundy or Pinot Noir)
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- $½$ teaspoon chopped fresh rosemary
- $½$ teaspoon kosher salt
- $¼$ teaspoon black pepper
How to Make Stuffed Beef Tenderloin
Step 1: Prepare the Spinach Filling
Preheat your oven to $350^{\circ}\text{F}$. Drain the thawed spinach well; place it in a clean kitchen towel and squeeze vigorously to remove as much excess moisture as possible. In a medium saucepan, melt the butter over medium heat. Add the sliced leeks and garlic, cooking until softened, about 4 minutes. Sprinkle in the flour and whisk constantly for 3 minutes to cook out the raw flour taste. Whisk in the heavy cream until smooth. Add the dried spinach and cook until the mixture is very thick and pasty, about 5 minutes. Remove from heat and stir in the cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and $½$ teaspoon of the pepper. Let this mixture cool for at least 10 minutes.
Step 2: Butterfly and Stuff the Beef
Using a sharp knife, make a horizontal cut through the center of the beef tenderloin lengthwise, cutting to within $½$ inch of the other side (do not cut all the way through). Open the beef like a book and lay it flat between two sheets of plastic wrap. Using a meat mallet or a heavy skillet, pound the meat to an even $½$-inch thickness, aiming for a roughly 13-inch square. Spread the cooled spinach mixture evenly over the beef, leaving a $½$-inch border around the edges. Roll the beef up tightly like a jelly roll and secure it with kitchen twine at 2-inch intervals. Brush the outside with olive oil and season with the remaining 1 teaspoon salt and $½$ teaspoon pepper.
Step 3: Roast the Tenderloin
Place the tied beef on a wire rack set over a rimmed baking pan. Bake in the preheated $350^{\circ}\text{F}$ oven for 30 minutes. Without removing the beef, increase the oven temperature to $450^{\circ}\text{F}$. Continue to bake until a meat thermometer inserted into the thickest part of the meat registers $125^{\circ}\text{F}$ for medium-rare, about 20 minutes longer. Remove from the oven and let stand for 30 minutes before slicing.
Step 4: Make the Sauce
While the beef rests, melt 1 tablespoon of the butter with the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until lightly browned, 5 to 6 minutes. Add the minced shallot and cook until tender, 1 to 2 minutes. Stir in the wine and cook for 2 minutes to reduce slightly. Stir in the beef broth, reduce heat to medium, and simmer for 5 minutes. Stir in the mustard, rosemary, salt, and pepper, cooking for 1 minute more. Remove from heat and swirl in the remaining 1 tablespoon of butter for a glossy finish. Serve warm with the sliced beef.1
Common Mistakes to Avoid2
- Wet Spinach: If you don't squeeze the water out of the frozen spinach thoroughly, the filling will be watery and leak out during roasting, making the meat soggy.3
- Cutting All the Way Through: When butterflying, go slow. If you slice the meat in half4 completely, you will have to overlap the pieces, which is harder to roll tightly.
- Skipping the Rest: Tenderloin is lean. If you cut it immediately after roasting, the juices will run out on the board. The 30-minute rest is essential for juiciness.
Tips and Tricks for Success
- The Nutmeg Note: Freshly grated nutmeg is the secret weapon in creamy spinach dishes. It adds a warmth that highlights the cheese and greens without tasting "spiced."
- Even Pounding: Take your time pounding the meat to a uniform $½$-inch thickness. If some parts are thick and others thin, the spiral will be uneven and the beef will cook at different rates.
- Room Temp Meat: Let the stuffed roast sit out for 20 minutes before it goes into the oven. This helps the center cook more evenly.
- Sauce Consistency: If the sauce is too thin, let it simmer a few minutes longer before adding the final butter. If too thick, splash in a little more broth.
Variations
- Blue Cheese Twist: Crumble $¼$ cup of blue cheese into the spinach filling instead of Parmesan for a bolder, funkier flavor profile.
- Mushroom Filling: If you prefer the mushrooms inside, sauté finely chopped mushrooms with shallots and thyme and use that as the stuffing instead of spinach.
- Bacon Wrapped: For pure indulgence, wrap the stuffed tenderloin in bacon slices before tying it. This adds smokiness and self-bastes the lean meat.
How to Serve
This is a rich dish that pairs well with starchier sides. Garlic mashed potatoes or a potato gratin are classic choices to soak up the sauce. A simple roasted vegetable, like asparagus or glazed carrots, adds color to the plate. Pair with a glass of the same Burgundy (Pinot Noir) you used in the sauce.
Make Ahead and Storage
Make Ahead: The spinach filling can be made up to 2 days in advance and refrigerated. You can stuff and tie the roast the morning of your dinner, keeping it refrigerated until an hour before roasting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat slices gently in a low oven ($300^{\circ}\text{F}$) with a splash of broth to prevent drying out. Do not microwave if possible.
Recipe Notes / What I Learned
I learned that tying the roast at tight, 2-inch intervals helps maintain a round shape. If the ties are too loose, the roast tends to flatten out as it cooks, ruining the beautiful spiral presentation.
Nutrition Snapshot
This is a calorie-dense meal rich in protein from the beef and calcium from the cream and cheese filling. The spinach provides iron and vitamins A and C.
Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce
Equipment
- Medium straight-sided saucepan
- Whisk
- Sharp knife
- Plastic wrap
- Meat mallet or small heavy skillet
- Kitchen twine
- Wire rack
- Rimmed baking pan
- Meat thermometer
- Large skillet
Ingredients
Group: Beef & Stuffing
- 3 (10-oz.) pkg. frozen chopped spinach, thawed
- 3 tablespoons unsalted butter
- 2 medium leeks, thinly sliced
- 1 garlic clove, minced (about 1 tsp.)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1⁄4 cup)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon grated whole nutmeg
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 (4-lb.) beef tenderloin, trimmed
- 1 tablespoon extra-virgin olive oil
Group: Sauce
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 (8-oz.) pkg. cremini mushrooms, quartered
- 1 medium shallot, minced
- ½ cup dry red wine (such as Burgundy)
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Drain spinach well; press between paper towels to remove excess moisture. Melt 3 tablespoons butter in a medium-size straight-sided saucepan over medium. Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes. Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Remove from heat, and let cool 10 minutes.
- Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to, but not through, other side. (The cut should be within 1⁄2 inch of other side.) Open top cut piece, as you would a book, and lay flat. Place between 2 sheets of plastic wrap. Using flat side of a meat mallet or back of a small heavy skillet, pound to 1⁄2-inch thickness and about a 13-inch square. Spread leek-spinach mixture evenly over Beef, leaving a 1⁄2-inch border around edges. Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals. Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1⁄2 teaspoon pepper.
- Place Beef on a wire rack set over a rimmed baking pan. Bake in preheated oven 30 minutes. Increase oven temperature to 450°F (do not remove from oven). Bake until a meat thermometer registers 125°F, about 20 minutes. Remove from heat, and let stand 30 minutes before slicing.
- While Beef rests, melt 1 tablespoon of the butter with 1 tablespoon olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in mustard, rosemary, salt, and pepper, and cook 1 minute. Remove from heat, and stir in remaining 1 tablespoon butter until combined. Serve Sauce with Beef.
Notes
Nutrition
FAQs
What is Burgundy wine?
Burgundy is a French red wine made from Pinot Noir grapes.6 You can use any dry Pinot Noir for this recipe if true Burgundy is unavailable or too expensive.
Can I use fresh spinach?
Yes, but you will need a large amount (about 2-3 lbs) to cook down to the equivalent of 30 oz frozen. Wilt it, then squeeze it dry just like the frozen version.
Do I need a wire rack?
Using a wire rack ensures heat circulates all around the beef, cooking the bottom evenly. If you place it directly on the pan, the bottom may steam in any leaked juices.
