Stuffed Beef Tenderloin

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

This recipe serves 12. I usually adjust it for four, but I make the full complement of stuffing. Tenderloin can be quite pricey and everyone loves the stuffing. I found this in Taste of Home (submitted by Mark Trinklein).

Ingredients Nutrition


  1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
  2. Make a lengthwise slit about 3/4 of the way through the tenderloin.
  3. Place in bag; seal and turn to coat.
  4. Refrigerate for 4 hours or overnight.
  5. In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
  6. Remove from heat.
  7. Add the remaining stuffing ingredients; mix well.
  8. Drain and discard marinade.
  9. Open tenderloin; spoon stuffing on one side.
  10. Close and tie with a kitchen string.
  11. Place in a greased shallow roasting pan.
  12. Bake, uncovered, at 350°F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
  13. Let stand for 10 to 15 minutes before removing string and slicing.
Most Helpful

I loved the stuffing with this recipe. The tenderloin was very nice but a little to much herbs for me. I think I prefer to let the meat stand on it's own flavor.

jennibean54 April 13, 2009

I made this for Easter. I cooked 2 4 pound tenderloins...But I baked them at 425 degrees for 45 minutes for rare as my butcher said faster is better...they turned out perfect...and all gobbled up.....will make this every Easter I bet...thanks

CIndytc April 17, 2006