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This showstopper stuffed beef tenderloin brings together juicy beef, aromatic herbs, sweet apples, and a hit of bourbon for a main course that is always met with excitement at my dinner table. I serve it for special occasions when I want something that truly feels celebratory but still rustic and comforting. The fragrant stuffing nestles perfectly inside the meat, and that apple bourbon gravy takes everything over the top.
The first time I served this for a cozy winter birthday dinner, the aroma filled the house and guests couldn't stop asking for the recipe. Now my family requests it several times a year when we all want a meal that feels a little extra.
Ingredients
- Beef tenderloin: trimmed of silver skin and excess fat for the most tender roast
- Olive oil: use a fresh and fragrant oil for searing and flavor
- Kosher salt: season in layers and choose a coarse grain for best flavor
- Black pepper: use freshly cracked for best aroma
- Kitchen twine: for securing the roll tightly
- Bacon: diced; thick cut bacon adds deep savory notes to the stuffing
- Gala apples: choose firm apples for the best texture and balance of sweetness
- Yellow onion: diced small and sautéed until sweet and golden
- Garlic: fresh cloves build out the aromatic layer
- Fresh sage, rosemary, and thyme: use bright fresh herbs for maximum flavor
- Light brown sugar: balances out the savory notes and helps caramelize the apples
- Smoked paprika: adds a little smokiness and depth
- Garlic powder: boosts garlic flavor and aroma
- Low sodium beef broth: choose a rich broth for a flavorful gravy
- Apple bourbon extract: gives that signature kick and rounds out the dish
- Worcestershire sauce: a splash for extra depth and umami
- Dijon mustard: adds gentle tang to the gravy
- Cornstarch: mixed with water to thicken the sauce until glossy
- Cold unsalted butter: enriches the gravy for a silky finish
Instructions
- Cook the Bacon:
- In a large skillet over medium heat cook diced bacon until crispy and browned. This step seasons the base of your stuffing and keeps the apples from feeling too sweet or one note.
- Sauté the Aromatics:
- Add diced yellow onion to the skillet with the rendered bacon fat. Stir and cook for five to seven minutes until soft and translucent. Then add diced apples and minced garlic. Cook for three to five minutes until apples just begin to soften and their fragrance blooms.
- Build the Stuffing:
- Stir in chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, half a teaspoon of kosher salt, and half a teaspoon of pepper. Cook for one minute to toast the spices and deepen the herb aroma. Remove from the heat. Let the mixture cool slightly before stirring in the crispy reserved bacon.
- Prepare and Butterfly the Tenderloin:
- Lay beef tenderloin on a board. Make a long horizontal cut lengthwise stopping three quarters of the way through so the roast opens like a book. If the thicker side needs it, make a second cut to even it out to about half to three quarters inch thickness.
- Pound and Season:
- Cover the opened tenderloin with plastic wrap and gently pound to a uniform half inch thickness. Remove plastic and season the interior surface evenly with kosher salt and black pepper. This step ensures every bite is seasoned.
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I love how the apple bourbon extract in the gravy brings the warm notes of apples without competing with the herb stuffing. My husband always says this is the meal he hopes for on his birthday because it feels both comforting and extravagant at once. Even my kids dip their bread in the sauce and ask for seconds.
Storage Tips
Keep leftovers tightly wrapped in foil and store in the fridge for up to three days. The gravy can be stored in an airtight jar. To reheat, gently slice the beef and warm with a splash of extra broth to preserve juiciness.
Ingredient Substitutions
No apple bourbon extract available? Try using a splash of real bourbon or regular apple extract if needed. Swap in honeycrisp or fuji apples for gala if you want a slightly different sweetness. You can omit bacon for a pork-free option by using a spoonful of olive oil plus a pinch of smoked paprika.
Serving Suggestions
I like to serve this sliced with creamy mashed potatoes or garlicky green beans. The rich gravy is a dream over soft polenta or roasted root veggies. For a holiday look, add a few crisp roasted apples to the platter and sprinkle with extra fresh herbs.
Cultural Context
Stuffed tenderloin feels like an American holiday classic, but its roots go back to European roasts filled with aromatics and fruit. This particular stuffing leans into the pairing of apples and pork that is beloved in country kitchens but gives it a modern twist with bourbon and herbs.
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This celebratory tenderloin is sure to surprise any guest with its balance of savory, sweet, and herbal flavors. Serve with your favorite sides and enjoy every bite together.
Frequently Asked Questions
- → How do I prevent the stuffing from falling out during roasting?
After filling and rolling the tenderloin, secure it tightly with kitchen twine at intervals. This helps hold the stuffing and shape during roasting.
- → Can I use a different apple variety?
Yes, firm, slightly sweet apples like Honeycrisp or Braeburn work well for stuffing, maintaining texture and flavor.
- → What alternative can I use for apple bourbon extract?
A splash of real apple bourbon or a bit of apple juice with a drop of bourbon can be used for similar flavor, adjusting to taste.
- → How do I ensure the beef remains juicy?
Don't overcook—roast to your preferred doneness using a meat thermometer, and let the tenderloin rest before slicing for best results.
- → What sides pair well with this dish?
Roasted vegetables, mashed potatoes, or a crisp green salad make excellent side choices to complement the flavors.