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Close-up of Stuffed Beef Tenderloin slices with a mahogany seared crust and bright green parsley and rosemary filling.

Stuffed Beef Tenderloin with Garlic Herb Butter and Fresh Rosemary

This gourmet Stuffed Beef Tenderloin features a deep mahogany crust and a juicy pink medium-rare center, spiraled with a vibrant filling of sautéed garlic, fresh rosemary, and bright parsley for the ultimate holiday showstopper.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Continental
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Beef and Seasoning
  • 3 lbs Whole Beef Tenderloin Trimmed of silver skin (1.36kg)
  • 2 tbsp Avocado Oil Or other high-smoke point oil (30ml)
  • 1 tbsp Coarse Sea Salt For seasoning and finishing (18g)
  • 1 tbsp Cracked Black Pepper (6g)
Garlic Herb Stuffing
  • 1/2 cup Unsalted Butter Softened (113g)
  • 6 cloves Garlic Minced (30g)
  • 3 tbsp Fresh Parsley Finely minced (12g)
  • 2 tbsp Fresh Rosemary Finely minced (6g)
  • 5-6 sprigs Fresh Thyme For basting and garnish

Equipment

  • 1 12-inch Cast Iron Skillet Essential for a deep mahogany sear.
  • 1 Kitchen Twine Used to secure the spiral shape.
  • 1 Digital Meat Thermometer Crucial for achieving perfect medium-rare.

Instructions
 

Prepare the Filling
  1. Melt 2 tbsp of butter in a small pan. Sauté minced garlic until golden-brown and fragrant (about 3-4 minutes).
  2. Combine the sautéed garlic with the remaining butter, minced rosemary, and minced parsley. Mix into a thick, bright green paste.
Prepare and Stuff the Beef
  1. Butterfly the tenderloin by slicing lengthwise (don't go all the way through) and opening it flat. Flatten to a uniform thickness.
  2. Spread the herb butter mixture over the interior, leaving a 1-inch border. Roll the beef tightly and secure with kitchen twine every 1.5 inches.
Sear and Roast
  1. Heat oil in a cast iron skillet over high heat. Sear the roast for 2-3 minutes per side until a deep mahogany crust forms. Add thyme sprigs to the pan for the last minute.
  2. Transfer the skillet to a 425°F (220°C) oven. Roast until internal temperature reaches 130°F (54°C) for medium-rare.
  3. Rest the roast for 15 minutes on a platter. Remove twine, slice, and garnish with fresh thyme, coarse sea salt, and cracked pepper.

Notes

Always use a digital thermometer to ensure the beef reaches 130°F for a perfect juicy pink center.
Resting the meat is non-negotiable; it prevents the juices from running out when sliced.
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