Beef tenderloin fans, get ready for a gourmet and flavorful meal! Imagine tender beef stuffed with sweet apples and a touch of bourbon, creating a comforting yet impressive dish. Perfect for special occasions or family gatherings, this recipe delivers rich flavors and beautiful presentation that will impress your guests.
Why make this recipe
Choosing to make Stuffed Beef Tenderloin Apple Bourbon can elevate your culinary experience. It combines the savory taste of beef with the sweetness of apples, and the subtle warmth from bourbon extract creates a unique flavor profile. The combination makes it not just a meal, but a memorable experience. Whether you’re celebrating a holiday or simply want to enjoy a delicious dinner, this dish fits the bill perfectly.
How to make Stuffed Beef Tenderloin Apple Bourbon
Ingredients:
- 680 grams beef tenderloin, trimmed of silver skin and excess fat
- 30 milliliters olive oil, divided
- 30 grams kosher salt, divided
- 4 grams black pepper, divided
- Kitchen twine
- 2 slices bacon, diced
- 2 small to medium gala apples, peeled, cored, and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 15 milliliters chopped fresh sage
- 7 grams chopped fresh rosemary
- 5 grams chopped fresh thyme
- 20 grams packed light brown sugar
- 4 grams smoked paprika
- 2 grams garlic powder
- 710 milliliters low-sodium beef broth
- 5 milliliters apple bourbon extract
- 15 milliliters Worcestershire sauce
- 5 milliliters Dijon mustard
- 8 grams cornstarch, mixed with 30 milliliters cold water
- 14 grams cold unsalted butter
Directions:
- Begin by cooking the diced bacon in a large skillet over medium heat until golden and crisp. Remove the bacon and set it aside, leaving the rendered fat in the pan.
- Add the diced onion to the skillet and sauté for 5 to 7 minutes until it becomes translucent. Next, incorporate the diced apples and minced garlic, cooking for an additional 3 to 5 minutes until the apples start to soften.
- Mix in the chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Allow this mixture to cook for a minute to release its fragrance, then remove from heat. Stir in the reserved bacon and let it cool a bit.
- Place your beef tenderloin on a cutting board. With a knife, make a lengthwise cut, stopping three-quarters through to create a hinge. Open the tenderloin like a book. If needed, make additional cuts in thicker areas to ensure an even thickness throughout.
- Cover the butterflied tenderloin with plastic wrap and gently pound it to a thickness of about 1.5 cm. Remove the plastic and season the inside with 15 grams kosher salt and 2 grams black pepper.
- Spread the stuffing mixture evenly on the tenderloin’s cut side. Roll it up tightly from the longer side, enclosing the stuffing, and tie it with kitchen twine at 5-centimeter intervals.
- Brush the outside of the tenderloin with the remaining olive oil. Season with the remaining kosher salt and black pepper. In a large, ovenproof skillet over medium-high heat, sear the rolled tenderloin on all sides until deep golden brown, which should take about 6 to 8 minutes total.
- Transfer the skillet to a preheated oven at 190°C, roasting for 35 to 40 minutes, or until the internal temperature reaches 54°C for medium-rare. Allow it to rest for at least 10 minutes before slicing.
- While the beef is resting, prepare the gravy by combining the beef broth, apple bourbon extract, Worcestershire sauce, and Dijon mustard in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in the cornstarch slurry, whisking until thickened. Remove from heat and whisk in the cold butter for added richness.
- Remove the twine and slice the stuffed tenderloin crosswise. Serve it on a platter, generously spooning the gravy over the slices.
How to serve Stuffed Beef Tenderloin Apple Bourbon
This dish pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes. For a fresh touch, consider serving it alongside a simple green salad. The combination of flavors—savory beef, sweet apples, and rich gravy—will surely satisfy any appetite.
How to store Stuffed Beef Tenderloin Apple Bourbon
If you have leftovers, store them in an airtight container in the refrigerator. They should last for up to three days. To reheat, gently warm in the oven or on the stovetop, adding a splash of beef broth to keep the meat moist.
Tips to make Stuffed Beef Tenderloin Apple Bourbon
- Ensure that the beef is at room temperature before you start cooking for even cooking.
- Don’t rush the searing process; good color adds flavor.
- Feel free to adjust the herbs and spices to suit your taste preferences.
Variation
You can switch the stuffing ingredients around. For example, adding nuts or dried fruits like cranberries can change the flavor profile yet still complement the beef beautifully.
FAQs
1. Can I use another cut of beef for this recipe?
Yes, while beef tenderloin is ideal for its tenderness, you can use flank steak or sirloin. Just keep in mind that the cooking time may vary.
2. What can I substitute for apple bourbon extract?
You can omit it or replace it with a splash of apple juice or a small amount of whiskey for a similar taste.
3. How do I know if the beef is cooked to medium-rare?
Using an instant-read thermometer is the best way. Look for an internal temperature of 54°C for medium-rare.
For more great recipes that use beef tenderloin, check out this easy recipe. Additionally, if you are interested in delicious stuffed dishes, don’t miss this stuffed peppers recipe! Finally, for a sweet and savory combination similar to the flavors in this recipe, explore this bacon toast dish.
Stuffed Beef Tenderloin Apple Bourbon
Ingredients
Main Ingredients
- 680 grams beef tenderloin, trimmed of silver skin and excess fat
- 30 milliliters olive oil, divided
- 30 grams kosher salt, divided
- 4 grams black pepper, divided
- 2 slices bacon, diced
- 2 small to medium gala apples, peeled, cored, and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 15 milliliters chopped fresh sage
- 7 grams chopped fresh rosemary
- 5 grams chopped fresh thyme
- 20 grams packed light brown sugar
- 4 grams smoked paprika
- 2 grams garlic powder
- 710 milliliters low-sodium beef broth
- 5 milliliters apple bourbon extract
- 15 milliliters Worcestershire sauce
- 5 milliliters Dijon mustard
- 8 grams cornstarch, mixed with 30 milliliters cold water
- 14 grams cold unsalted butter
Instructions
Preparation
- Cook the diced bacon in a large skillet over medium heat until golden and crisp. Remove the bacon and set aside, leaving the rendered fat in the pan.
- Add the diced onion to the skillet and sauté for 5 to 7 minutes until translucent. Incorporate the diced apples and minced garlic, cooking for an additional 3 to 5 minutes until the apples start to soften.
- Mix in the chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for a minute to release its fragrance, then remove from heat. Stir in the reserved bacon and let it cool.
- Place the beef tenderloin on a cutting board and make a lengthwise cut, stopping three-quarters through to create a hinge. Open the tenderloin like a book and pound it to a thickness of about 1.5 cm.
- Season the inside with 15 grams kosher salt and 2 grams black pepper. Spread the stuffing mixture evenly on the tenderloin’s cut side.
- Roll up the tenderloin tightly from the longer side, tie it with kitchen twine at 5-centimeter intervals. Brush the outside with olive oil and season with remaining salt and pepper.
Cooking
- In an ovenproof skillet over medium-high heat, sear the rolled tenderloin on all sides until deep golden brown, approximately 6 to 8 minutes total.
- Transfer the skillet to a preheated oven at 190°C and roast for 35 to 40 minutes, or until the internal temperature reaches 54°C for medium-rare. Allow to rest for at least 10 minutes before slicing.
- While the beef is resting, prepare the gravy by combining the beef broth, apple bourbon extract, Worcestershire sauce, and Dijon mustard in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the cornstarch slurry and whisk until thickened. Remove from heat and whisk in the cold butter.
- Remove the twine and slice the stuffed tenderloin crosswise. Serve on a platter with gravy spooned over the slices.
