Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe

Let me tell you, this Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe is a game changer when you want to impress but also crave something truly comforting. The tenderloin itself is buttery and succulent, while the mushroom and spinach filling adds earthy depth and a touch of freshness that makes every bite sing. If you’ve ever worried about tackling a roast with stuffing, this recipe breaks it down so it’s straightforward, and the result feels fancy enough for a special occasion but still totally achievable on a weekend.

I’ve made this dish for family gatherings and date nights, and honestly, it’s always met with oohs and aahs. The red wine pan sauce is where the magic really happens — it ties all the flavors together in a rich, silky hug. You’ll love how the filling keeps the beef wonderfully moist, and the buttery sauce amps everything up. Trust me, this Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe is definitely worth giving a shot, especially if you want a showstopper that’s cozy and indulgent.

Ingredients You’ll Need

I always say that quality ingredients make a huge difference with a dish like this, since it’s not about covering up flavors but really letting each one shine. When shopping, pick a beef tenderloin that’s center-cut and well-trimmed to make the rolling and stuffing easier, and fresh mushrooms and spinach really elevate the filling.

• Salted butter: Room temperature for easy mixing into the filling and finishing the sauce.
• Cremini mushrooms: These bring a deep, earthy flavor, but you can substitute with baby bella if needed.
• Garlic cloves: Finely chopped so they melt into the filling without overpowering.
• Shallots: Added to both filling and sauce for subtle sweetness and complexity.
• Crushed red pepper flakes: Just a pinch adds a gentle spicy kick without overwhelming.
• Kosher salt and black pepper: Essential for seasoning the beef and the filling just right.
• Baby spinach: Coarsely chopped; it wilts down perfectly into the mushroom mixture.
• Grated lemon zest and lemon juice: Adds brightness to balance the richness.
• Seasoned breadcrumbs: Helps bind the filling and gives it texture.
• Grated parmesan cheese: A little umami punch and creaminess in the filling.
• Fresh rosemary: Its piney aroma pairs so well with beef and mushrooms.
• Whole center-cut beef tenderloin: Ideally 4 to 5 pounds to feed a crowd or have delicious leftovers.
• Beef broth and dry red wine: For the pan sauce that’s rich, smooth, and perfectly indulgent.

Variations

One of my favorite things about this recipe is how easy it is to make your own. I usually stick closely to the filling, but sometimes I tweak the herbs or swap in different mushrooms depending on what I have on hand. Don’t hesitate to experiment—once you master the basics, personalization becomes a joy.

• Variation: Sometimes I add crumbled goat cheese to the filling for extra creaminess — it’s heavenly and adds a tangy note that brightens things up.
• Dietary tweak: If you want it dairy-free, you can swap the butter for a plant-based alternative and skip the parmesan.
• Seasonal change: Adding finely chopped fresh thyme or sage in the fall gives this dish a cozy vibe.
• Make it a bit easier: I’ve occasionally used pre-made mushroom duxelles from the store if I’m in a rush, but the homemade version really is worth the extra effort!

How to Make Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe

Step 1: Prep the Mushroom Spinach Filling

Start by melting some of the butter in a skillet over medium heat, then sauté the chopped shallots, garlic, and mushrooms until they’re soft and fragrant—this usually takes about 7-8 minutes. The goal is to let the mushrooms release their moisture and then cook it off so the filling isn’t soggy. Toss in the red pepper flakes and season with a pinch of salt and pepper while cooking. Next, stir in the spinach, lemon zest, and juice, cooking just until the spinach wilts. Remove from heat and let the mixture cool slightly before stirring in the breadcrumbs, parmesan, and rosemary. The filling should be moist but hold together well.

Step 2: Prepare and Butterfly the Beef Tenderloin

This part can feel a little daunting, but take it slow. Lay your tenderloin on a cutting board and, using a sharp knife, slice it lengthwise down the middle without cutting all the way through—like you’re opening a book. Then gently press the meat open and, if needed, pound it with a meat mallet or rolling pin to get an even thickness, about half an inch. Season the inside generously with salt and pepper. This will give you a nice, even surface for layering the mushroom spinach filling.

Step 3: Stuff, Roll, and Tie the Tenderloin

Spread the cooled filling evenly over the butterflied beef, leaving a small border at the edges to keep the filling inside as you roll. Start rolling tightly from one end, like a jelly roll or roulade. Use kitchen twine to tie the roast every couple of inches—this helps keep the shape intact during cooking and makes for neat, beautiful slices after. Season the outside with salt and pepper, and give the whole roast a gentle pat of butter for extra richness.

Step 4: Roast to Perfection and Make the Pan Sauce

Preheat your oven to 425°F (220°C). Place the tied tenderloin on a roasting rack in a shallow pan and roast for about 40-50 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare is my go-to). While the beef rests post-roast, prepare the pan sauce. Pour off excess fat but keep the fond (those lovely browned bits) in the pan. Add the chopped shallot and sauté briefly, then deglaze with the red wine, scraping up all those flavorful bits. Add beef broth and simmer until slightly reduced, then whisk in cold butter cubes to thicken and give the sauce a glossy finish. Season to taste with salt and pepper.

How to Serve Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe

Garnishes

I love sprinkling chopped fresh rosemary or thyme over the sliced beef just before serving to add an herbal pop and a little color. A light drizzle of extra pan sauce over the top not only makes it look gorgeous but adds that luscious finish that keeps everyone going back for more.

Side Dishes

Roasted garlic mashed potatoes and roasted seasonal vegetables like asparagus or carrots are my favorite pairings. The creamy potatoes absorb the red wine pan sauce so well, and the veggies bring the perfect balance of freshness and crunch. You can also go for a simple buttered green bean almondine or garlicky sautéed mushrooms to echo flavors from the filling.

Creative Ways to Present

For holiday dinners or dinner parties, I like to slice the roast into thick medallions and arrange them on a platter lined with fresh rosemary sprigs. Adding a handful of pomegranate seeds or a sprinkle of flaky sea salt can elevate the look and add a subtle zing. You could also serve the slices atop creamy polenta or even dress it up with a sprinkle of toasted pine nuts.

Make Ahead and Storage

Storing Leftovers

I usually let the roast cool to room temperature, then wrap it tightly with plastic wrap and refrigerate in an airtight container. It keeps well for up to 3 days, and I find the flavors actually meld beautifully overnight.

Freezing

If you want to freeze leftovers, slice the beef first and arrange slices in a single layer on a baking sheet to freeze before transferring to a freezer bag. This helps avoid clumping so you can grab individual portions. The filling freezes well too, just store tightly sealed for up to 3 months.

Reheating

To reheat, gently warm slices in a low oven (about 275°F) covered loosely with foil to keep them moist. You can also microwave briefly on low power, but I prefer the oven method to maintain tenderness. Warm the pan sauce separately and drizzle over the slices before serving to bring that fresh saucy goodness back.

FAQs

Final Thoughts

This Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe has become one of my go-to dishes when I want to wow guests or treat myself to a little luxe dinner. I love how it balances out rich, savory flavors with fresh, aromatic herbs and a hint of brightness from lemon. Once you get the hang of stuffing and rolling the tenderloin, it’s remarkably simple and so satisfying to slice through that juicy, flavorful roast. Give it a try—you’ll come away feeling like a kitchen rockstar, and your family or friends will be asking for seconds.

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