Christmas Stuffed Beef Tenderloin

Name: Christmas Stuffed Beef Tenderloin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs beef tenderloin; 1 cup breadcrumbs; 1/2 cup chopped walnuts; 1/2 cup dried cranberries; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil; Salt and pepper to taste

Author: Tessa

Published: June 29, 2025

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Christmas dinner should feel magical, not stressful—that’s why I swear by this Quick Christmas Stuffed Beef Tenderloin. Picture this: juicy beef rolled with cranberries, walnuts, and herbs, all golden and fragrant straight from the oven. It’s become my family’s holiday showstopper ever since I first served it during our chaotic 2018 Christmas (when my oven decided to quit mid-meal prep!). As a caterer for 15 years, I’ve learned that impressive doesn’t have to mean complicated. This recipe delivers festive flavors in under an hour, leaving you more time for what really matters—those twinkly lights, laughter, and second helpings of dessert.

Why You’ll Love This Quick Christmas Stuffed Beef Tenderloin

This recipe is my holiday miracle worker—here’s why it’ll become yours too:

Fast enough for last-minute magic: From fridge to table in under an hour (perfect when Aunt Carol surprises you with “I’m bringing the neighbors!”)
Tastes like Christmas: The cranberry-walnut stuffing gives every slice that festive pop of color and flavor
Looks fancy with zero fuss: That golden crust and pretty spiral slices? Pure holiday centerpiece vibes

Trust me, it’s the dish that’ll have everyone asking for seconds—and the recipe.

Quick Christmas Stuffed Beef Tenderloin - detail 1

Ingredients for Quick Christmas Stuffed Beef Tenderloin

Here’s everything you’ll need to make this holiday showstopper—trust me, it’s worth gathering every single item for that perfect bite:

2 lbs beef tenderloin (take it out of the fridge 30 minutes before cooking—this makes all the difference!)
1 cup breadcrumbs (I use panko for extra crunch)
1/2 cup chopped walnuts (toast them first if you have time—it brings out their nutty magic)
1/2 cup dried cranberries (the tart little jewels that make it Christmassy)
2 cloves garlic, minced (or 3 if you’re like me and believe there’s no such thing as too much garlic)
1/4 cup fresh parsley, chopped (none of that dried stuff—it’s Christmas!)
2 tbsp olive oil (plus extra for drizzling)
Salt and pepper (don’t be shy—that beef needs seasoning love)

See? Simple ingredients, but when they come together… oh boy, just wait until you smell it roasting.

Equipment You’ll Need

Grab these trusty kitchen helpers—you probably have most already:

Sharp knife (for butterflying that tenderloin like a pro)
Heavy oven-safe skillet (cast iron is my go-to for the perfect sear)
Kitchen twine (don’t skip this—it keeps all that stuffing snug inside)
Meat thermometer (the only way to guarantee juicy perfection)
Cutting board (bonus points if it’s festive red like mine!)

That’s it! No fancy gadgets needed—just good old reliable tools.

How to Make Quick Christmas Stuffed Beef Tenderloin

Okay, here’s where the magic happens! Don’t let the fancy look fool you—this is easier than wrapping presents (and way more delicious). Follow these steps for tenderloin perfection:

Step 1: Prep the Tenderloin

First, let’s butterfly that beauty! Lay your tenderloin flat on the cutting board. Using your sharp knife, make a lengthwise cut about 3/4 of the way through—like you’re opening a book. Now spread it out gently and give it a few whacks with the flat side of your knife to even the thickness. This helps it cook evenly. Sprinkle generously with salt and pepper—I’m talking a good pinch per side. Set aside while you make the stuffing (those 5 minutes let the seasoning work its magic).

Step 2: Make the Stuffing

In a bowl, toss together your breadcrumbs, walnuts, cranberries, garlic, and parsley. Drizzle in the olive oil and mix until everything’s nicely coated—it should look like festive confetti! Spread this mixture evenly over your butterflied tenderloin, leaving about an inch at the edges (trust me, you don’t want stuffing explosions). Now roll it up tight like a holiday yule log! Secure with kitchen twine every 2 inches—don’t skip this or your beautiful spiral will unwind in the oven.

Step 3: Sear and Roast

Heat your skillet over medium-high until it’s smoking hot—this gives that gorgeous crust. Add a drizzle of oil, then carefully place your rolled tenderloin in. Sear for 2 minutes per side until it’s golden brown all over (resist the urge to move it—let that crust form!). Transfer the whole skillet to the preheated oven and roast for 25-30 minutes. Use your meat thermometer—you want 145°F for perfect medium-rare. Once it hits temp, take it out and let it rest for 10 minutes (I know it’s hard to wait, but this keeps all those juicy flavors locked in!). Remove the twine, slice into pretty spirals, and watch your guests’ faces light up!

Quick Christmas Stuffed Beef Tenderloin - detail 2

Tips for Perfect Quick Christmas Stuffed Beef Tenderloin

Here are my foolproof secrets for tenderloin that’ll have everyone raving:

Rest like royalty: Those 10 minutes after roasting? Non-negotiable! It lets the juices redistribute so every slice stays mouthwateringly moist.
Thermometer truth: Guesswork ruins good beef. Check multiple spots—145°F means perfect pink center, 160°F for well-done (but why would you?).
Sear with confidence: That sizzle when it hits the pan? Music to my ears. Don’t peek—let each side get properly golden for maximum flavor.

Follow these, and you’re guaranteed holiday dinner glory!

Variations for Quick Christmas Stuffed Beef Tenderloin

This recipe loves playing dress-up! Try these festive twists when you’re feeling adventurous:

Nut swaps: Pecans or hazelnuts bring their own holiday charm instead of walnuts
Fruit fun: Swap cranberries for chopped dried apricots or cherries—so pretty!
Herb variations: Fresh rosemary or thyme add cozy winter flavors

My cousin once added crumbled blue cheese to the stuffing—total game changer! The beauty is, you can make this recipe your own while keeping that wow factor.

Serving Suggestions

Oh, let me tell you how I love to serve this beauty! Picture thick slices fanned out on a platter with:

Creamy garlic mashed potatoes (the perfect pillow for those juicy slices)
Roasted Brussels sprouts with crispy pancetta (trust me, the flavors sing together)
A simple arugula salad with lemon vinaigrette to cut through the richness

And don’t forget the crusty bread—someone always wants to mop up those delicious pan juices!

Storage and Reheating

If by some Christmas miracle you have leftovers (we rarely do!), here’s how to keep them tasting amazing:

Store it right: Wrap slices tightly in foil and refrigerate for up to 3 days—perfect for epic holiday sandwiches!
Reheat like a pro: Place slices in a skillet with a splash of broth over low heat just until warmed through. Never microwave—it turns that beautiful beef rubbery.

Honestly though? I usually just snack on cold slices straight from the fridge at midnight—no shame!

Nutritional Information

Here’s the scoop per serving (remember, estimates vary by ingredients!):

Calories: 350
Protein: 30g (hello, muscle fuel!)
Carbs: 15g
Fiber: 2g

Not bad for a holiday showstopper, right? The walnuts and cranberries pack some sneaky-good nutrients too.

FAQs About Quick Christmas Stuffed Beef Tenderloin

Can I prep this ahead? Absolutely! Here’s my Christmas Eve trick: Stuff and roll the tenderloin the night before, wrap it tight in plastic, and refrigerate. Just sear and roast it fresh on the big day—the flavors actually improve!

What’s the best internal temperature? I swear by 145°F (medium-rare) for juicy perfection. The carryover heat will take it to 150°F while resting. If your crew prefers more done, aim for 160°F—but watch it like a present under the tree!

Any subs for cranberries? Oh yes! Dried cherries give that same festive pop, or try chopped dried apricots for a mellower sweetness. One year I used pomegranate seeds—messy but gorgeous!

Try This Recipe and Share Your Holiday Feast!

Now that you’ve got all my secrets, it’s your turn to create some holiday magic! This Quick Christmas Stuffed Beef Tenderloin has saved my sanity (and impressed my in-laws) more times than I can count. The first time you slice into that gorgeous spiral and see everyone’s eyes light up? Pure Christmas joy.

I’d love to hear how your version turns out—did you stick with the classic cranberry-walnut combo or try something wild like my cousin’s blue cheese twist? Snap a photo of your masterpiece and tag me! Nothing makes me happier than seeing families gathered around this dish, making their own messy, delicious memories.

So go ahead—preheat that oven, pour yourself a festive drink, and let’s make this Christmas dinner one for the books. Trust me, once you taste that first juicy, flavorful bite, you’ll understand why this recipe has become my non-negotiable holiday tradition. Happy cooking, and an even happier feast!