Mushroom and Leek Stuffed Beef Tenderloin with Root Vegetables

Under normal circumstances, when properly prepared, beef tenderloin is a mouthwatering delight. But this recipe for Mushroom and Leek Stuffed Beef Tenderloin takes it to a whole new level.

Mushroom and Leek Stuffed Beef Tenderloin

Our stuffed beef tenderloin is perfect to serve over a bed of roasted potatoes, carrots, and onions.

The butterflied beef soaks up amazing flavor from the stuffing of mushrooms, leeks, garlic, spinach, and Parmesan cheese. Rolled up in a beautiful spiral, your tenderloin rests comfortably on a bed of sliced red onions, nestled among root vegetables. This delicious dish is pure comfort food, especially in the Autumn and Winter.

This Stuffed Beef Tenderloin is simple and homey enough to become a family favorite. But there is something rather elegant about this dish, too – making it a lovely choice for dinner parties and special occasions. It’s also a delicious entree choice for potlucks and buffet tables.

To me, this Stuffed Beef Tenderloin is one of those recipes that you make for someone special. Preparing this takes a little bit of time, but is well worth the effort. I hope you will give it a try soon. Cook it up for someone you love, and if you do, I’d love to hear all about it!

What to serve with Mushroom and Leek Stuffed Beef Tenderloin:

• Easy Cranberry Brie Bites
• Pecan Crusted Goat Cheese Logs
• Caramelized Onion and Mushroom Puff Pastry Bites
• Cardamom and Clove Acorn Squash

More great recipes that are perfect for special occasions and holidays:

• Orange Rosemary Roasted Cornish Hens
• Watermelon and Feta Salad
• Clementine Cranberry Sauce
• Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
• Roasted Artichoke and Mozzarella Salad
• Lemony Prawn and Pea Risotto
• Parmesan, Basil, and Garlic Roasted Carrots

Ingredients to to make Mushroom and Leek Stuffed Beef Tenderloin

• 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, preferably organic
• 2 T. unsalted butter

You will also need:

• • Roasting Pan – we used an oval shape to nestle the root vegetables.
  • Skillet with high sides
  • Kitchen Mallet

How to Make Mushroom and Leek Stuffed Beef Tenderloin with Root Vegetables

Pre-Steps:

1. Place the top oven rack in the center position and pre-heat the oven to 400°F. Prepare the vegetables and garlic.

Make the Mushroom and Leek Stuffing

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.

Butterfly and prepare the beef tenderloin

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.

Use a kitchen mallet to tenderize and flatten the beef tenderloin.

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.

Spread the stuffing mixture over the flattened beef tenderloin.

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.

Rest the stuffed beef tenderloin on a bed of onions in the roasting pan.

Roast the beef tenderloin with the root vegetables

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 5-10 degrees while resting).

Add the root vegetables and thyme sprigs to the roasting pan.

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!

*For suggested internal temperatures for beef, visit:
https://www.certifiedangusbeef.com/kitchen/doneness.php

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Stuffed beef tenderloin goes well with roasted root vegetables.

Print Recipe

5 from 2 votes

Mushroom and Leek Stuffed Beef Tenderloin with Root Vegetables

Mushroom and Leek Stuffed Beef Tenderloin is a delicious meal to prepare for any celebration or special occasion. It's also perfect to serve for a holiday meal or anniversary. Our recipe is roasted alongside a bevy of delicious root vegetables, so it makes much of the dinner in one dish. #beeftenderloin #entree #Christmas #beef #stuffedbeef #holiday #specialoccasionmenu

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: American

Keyword: Mushroom and Leek Stuffed Beef Tenderloin

Servings: 6

Calories: 555kcal

Author: Jennifer Quisenberry

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 preferably organic
• 2 T. unsalted butter

Instructions

• 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 5-10 degrees 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!

Notes

Please note that nutrition facts are subject to change based on your choice of ingredients. The calories have been calculated based on 6 servings of beef tenderloin with the root vegetables. You will not need to calculate the vegetable serving separately.