BEEF TENDERLOIN RECIPES: Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce

Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce



Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce 

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🥩 Beef Tenderloin Stuffed with Peppers, Spinach & Goat Cheese with Wine Sauce

A show-stopping roast: tender beef filled with sweet roasted peppers, fresh spinach, and creamy goat cheese, topped with a rich red wine sauce. Perfect for special occasions.

⭐ Why This Recipe Works

  • Stuffing adds flavor and moisture inside the tenderloin.

  • Goat cheese adds creaminess and tang, balancing sweet peppers.

  • Red wine sauce enriches the dish with depth and elegance.

  • Ideal for entertaining: impressive plating, restaurant-quality flavors.

🛒 Ingredients

For the Beef

  • 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed, butterflied

  • 2 tbsp olive oil

  • 1½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder

  • 1 tsp fresh thyme leaves, chopped

For the Filling

  • 1 cup fresh spinach, wilted and squeezed dry

  • ½ cup roasted red bell peppers, chopped

  • ½ cup goat cheese, crumbled

  • 1 garlic clove, minced

  • 1 tsp fresh thyme, chopped

  • Salt and pepper, to taste

For the Wine Sauce

  • 1 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 small shallot, finely diced

  • 1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)

  • 1 cup beef stock

  • 1 tsp Worcestershire sauce

  • 1 tsp fresh thyme leaves

  • Salt and pepper, to taste

🔪 Method

1️⃣ Prepare the Beef

  • Butterfly the tenderloin: slice lengthwise without cutting all the way through to open like a book.

  • Place plastic wrap over and gently pound to even thickness (~1 inch) for even stuffing and rolling.

  • Season inside and out with salt, pepper, garlic powder, and thyme.

2️⃣ Make the Filling

  • In a bowl, mix spinach, roasted peppers, goat cheese, garlic, thyme, salt, and pepper.

  • Spread filling evenly over the butterflied beef.

3️⃣ Roll & Tie

  • Roll the tenderloin tightly around the filling.

  • Tie with kitchen twine at 1–2 inch intervals to secure.

4️⃣ Sear the Beef

  • Heat skillet with olive oil over high heat.

  • Sear beef roll on all sides until browned (~2–3 minutes per side).

5️⃣ Roast

  • Preheat oven to 425°F (220°C).

  • Transfer beef to oven and roast until internal temperature reaches 135°F (57°C) for medium-rare (about 20–25 minutes for 2–3 lb roast).

  • Tent with foil and rest 10–15 minutes before slicing.

6️⃣ Make the Wine Sauce

  • In the same skillet, add butter and olive oil.

  • Sauté shallots until soft (~2–3 minutes).

  • Deglaze with red wine, scraping up browned bits.

  • Add beef stock, Worcestershire, and thyme.

  • Simmer until reduced by half and sauce is glossy (~8–10 minutes).

  • Season with salt and pepper.

7️⃣ Serve

  • Slice the stuffed tenderloin into 1–1.5 inch medallions to reveal the colorful filling.

  • Spoon warm wine sauce over each slice and garnish with fresh thyme.

🍽 Suggested Sides

  • Garlic mashed potatoes or creamy polenta

  • Roasted asparagus, green beans, or baby carrots

  • Light salad with arugula and citrus vinaigrette

  • Crusty bread to soak up wine sauce

💡 High-Value Tips

  • Butterfly carefully: even thickness ensures even cooking and prevents breaking.

  • Rest the meat: keeps tenderloin juicy and allows juices to redistribute.

  • Searing before roasting: locks in flavor and creates a beautiful crust.

  • Make sauce ahead: can be simmered gently while beef rests.

  • Presentation: slicing at a slight angle showcases the vibrant filling for a restaurant-style look.

🔄 Variations

  • Cheese options: substitute goat cheese with blue cheese, cream cheese, or fontina.

  • Vegetable options: add sautéed mushrooms, caramelized onions, or roasted zucchini.

  • Herb twist: add fresh basil or tarragon to the filling for a different flavor profile.

🏆 Final Result

Tender, juicy beef with a colorful, flavorful filling, perfectly paired with a rich red wine sauce — an elegant, unforgettable centerpiece.

OTHER RECIPES



Ingredients: 

 * 1 (3 to 4-pound) beef tenderloin, center cut 
 * 1 (10-ounce) package frozen chopped spinach, thawed 
 * 8 ounces goat cheese, room temperature 
 * 1 tablespoon chopped fresh rosemary 
 * 1 tablespoon chopped fresh thyme 
 * 1 (12-ounce) jar roasted red peppers, drained 
 * Salt and freshly ground pepper 
 * 1 bunch fresh basil leaves 
 * 2 tablespoons olive oil 
 * 2 shallots, minced 
 * 1/2 cup port wine 
 * 1 cup beef stock 
 * 1 tablespoon cornstarch dissolved in 1/4 cup beef stock 
 * 1/3 cup tomato paste 
 * 1 teaspoon fresh rosemary 
 * 1/4 cup more beef stock 
 * 2 tablespoons butter, cold, cut into pieces 

INSTRUCTIONS 

Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. 
Use a meat mallet to pound the meat to 3/4-inch thickness. Place the spinach in a colander and squeeze out as much of the moisture as possible. 
Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl. 
To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. 

Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers. Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. 
Roll the beef tenderloin around the cheese end in a tight cylinder. 
Continue rolling jelly roll fashion. 
Use butcher string or bamboo skewers to secure beef roll. 
Refrigerate for at least one hour or until ready to serve.
 Preheat the oven to 375 degrees F. 
Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. 
Add the beef tenderloin roll to the pan and quickly brown on all sides. 

Place the tenderloin on a rack in a roasting pan. 
Roast for 30 to 40 minutes. 
Use a meat thermometer to determine doneness. 
Cook the shallots over medium high heat in the pan used to brown the beef tenderloin. 
Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. 

Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. 
Season with salt and pepper. 
Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes. 
Remove the rack from the roasting pan. Place the roasting pan over medium high heat. 

Add 1/4 cup of beef stock to the roasting pan to deglaze. 
Stir to loosen the brown bits from the bottom of the pan. 
Add the port wine sauce to the roasting pan. 
Simmer for 2 minutes. Reduce the heat. 
Stir in the cold butter until just combined. 
Cut the stuffed beef tenderloin into 1-inch slices. 
Pour the port wine sauce onto a dinner plate. 
Place a slice of beef tenderloin on top of the sauce. Garnish with fresh basil leaves. 
 The beef tenderloin recipe is ready..enjoy it ...Nice ! 


Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce Video :



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