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Stuffed Beef Tenderloin With Apple Bourbon Gravy

Nothing says ‘fine dining at home’ quite like a perfectly cooked beef tenderloin. If you’re looking for a dish to impress family and friends, look no further than this sumptuous stuffed beef tenderloin with apple bourbon gravy. The combination of the savory, succulent beef paired with the sweet and tangy notes of apple bourbon makes for an unforgettable meal that’s both cozy and elegant. Let’s embark on this culinary adventure that’s sure to elevate your cooking game!

Why Make This Recipe

Ignores the ordinary and brings a gourmet twist to your dinner table.
A perfect balance of flavors, blending succulent beef, savory bacon, and sweet apples.
Easy enough for a weeknight yet impressive enough for special occasions.

If you’re searching for a way to transform your meals from routine to remarkable, this stuffed beef tenderloin delivers on every level. The apple bourbon gravy adds a layer of richness that takes each bite to new heights, making it a dish that your guests will rave about long after the last slice has been served.

Step-by-Step Guide to Making Stuffed Beef Tenderloin With Apple Bourbon Gravy

This stuffed beef tenderloin is a delightful recipe that can become your new go-to for special occasions or simply to indulge in a restaurant-quality meal right at home. Let’s break down the process step-by-step to make it as straightforward as possible.

Ingredients

Before diving into the cooking portion, gather the following ingredients:

1 1/2 lb beef tenderloin, trimmed of silver skin and excess fat
2 Tbsp olive oil, divided
1 Tbsp salt (for tenderloin exterior)
1 tsp black pepper (for tenderloin exterior)
Kitchen twine
2 slices bacon, diced
2 small to medium gala apples (or your favorite type), peeled, cored, and diced
1 small yellow onion, diced
2 cloves garlic, minced
1/2 tsp kosher salt (for stuffing)
1/4 tsp black pepper (for stuffing)
1 Tbsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 1/2 Tbsp packed light brown sugar
1 1/2 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp black pepper (additional for stuffing)
3 cups high-quality, low-sodium beef broth
1 teaspoon apple bourbon extract
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon cornstarch, mixed with 2 tablespoons cold water
1 tablespoon unsalted butter, cold
Salt and pepper, to taste (for gravy)

Directions

Prepare the Stuffing: Render Bacon
Begin by preparing your delicious apple, bacon, and herb stuffing. In a large skillet over medium heat, cook the diced bacon until crispy. Once done, remove the bacon bits with a slotted spoon, leaving the rendered fat in the skillet. Set the crispy bits aside for later.
Prepare the Stuffing: Sauté Aromatics and Apples
Next, add the diced yellow onion to the skillet with the reserved bacon fat. Sauté gently for about 5-7 minutes until translucent and softened. Stir in the diced apples and minced garlic, cooking for another 3-5 minutes until the apples begin to soften slightly.
Prepare the Stuffing: Add Herbs and Spices
Stir in the chopped fresh sage, rosemary, and thyme along with the packed light brown sugar, smoked paprika, garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for just 1 minute until fragrant. Remove from heat and let the stuffing mixture cool slightly before stirring in the reserved crispy bacon bits.
Butterfly the Tenderloin
Place the beef tenderloin on a clean cutting board. Carefully make a horizontal cut down the length, stopping about three-quarters of the way through, and then open it up like a book. If one side is significantly thicker, make another horizontal cut into the thicker side for a uniform thickness of roughly 1/2 to 3/4 inch.
Tenderize and Season Interior
Cover the butterflied tenderloin with plastic wrap and gently pound it to an even thickness of about 1/2 inch. Remove the wrap and generously season the inside surface with a portion of your 1 Tbsp salt and 1 tsp black pepper.
Spread the Stuffing
Evenly spread the cooled stuffing mixture over the inside surface of the seasoned tenderloin, leaving a 1/2-inch border free around the edges.
Roll It Up
Starting from one of the longer sides, carefully and tightly roll the tenderloin into a compact log to keep the stuffing secure.
Tie the Tenderloin
Cut several pieces of kitchen twine (10-12 inches long). Place the rolled tenderloin seam-side down and tie it at 1-inch intervals with snug knots. You can also run a long piece of twine lengthwise to further secure the shape.
Final Seasoning Exterior
Drizzle the outside of the tied tenderloin with 1 tablespoon of olive oil, rubbing it all over before seasoning generously with the remaining 1 Tbsp salt and 1 tsp black pepper.
Preheat Oven and Pan
Preheat your oven to 400°F (200°C). Place a large, oven-safe skillet over medium-high heat and let it heat for 3-5 minutes until screaming hot.
Sear All Sides
Carefully place the seasoned, tied tenderloin in the hot skillet. Sear for 2-3 minutes per side until a rich brown crust forms all around the meat. This step is critical, so don’t rush it; it locks in juices and builds flavor.
Roast Until Done
Transfer the skillet into the preheated 400°F oven. Roast for approximately 25-40 minutes, depending on thickness and desired doneness. Use a meat thermometer, removing it at 125-130°F for Medium-Rare, 130-135°F for Medium, or 135-140°F for Medium-Well. Remember, the temperature will rise during resting.
The Critical Rest
Once done, remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a succulent result.
Deglaze the Pan for Gravy
While the tenderloin rests, place the skillet back on the stovetop over medium heat. Pour in about 1/2 cup of the beef broth, using a wooden spoon to scrape up all the flavorful browned bits (‘fond’) from the bottom. Let it simmer for a minute, reducing slightly.
Add Liquid Gold
Pour in the remaining 2.5 cups of beef broth, along with the Worcestershire sauce and Dijon mustard. Stir well, bringing the mixture to a gentle simmer to meld the flavors.
Introduce the Apple Bourbon Extract
Stir in the 1 teaspoon of apple bourbon extract, adding both aroma and depth to your gravy without any harsh alcohol notes.
Reduce and Concentrate
Allow the gravy to simmer for about 8-10 minutes, reducing by one-third to concentrate flavors, stirring occasionally.
Thicken the Gravy
Stir your cornstarch slurry and slowly pour it into the simmering gravy while whisking continuously until thickened. It should coat the back of a spoon well.
Enrich and Season Gravy
Remove the gravy from heat and whisk in the cold tablespoon of unsalted butter for a lovely sheen and smooth finish. Taste and adjust for salt and pepper as needed; the gravy should be rich, savory, slightly sweet from the apple, and tangy.
Slice and Serve
Remove and discard all kitchen twine from the tenderloin. Using a very sharp knife, slice the stuffed tenderloin into thick, even medallions about 1 to 1.5 inches thick. Arrange artfully on a serving platter.
Drench with Gravy
Generously spoon the incredible apple bourbon gravy over each slice of the stuffed beef tenderloin.
Garnish (Optional)
For a final flourish, garnish with fresh thyme or rosemary sprigs, or with a few thinly sliced fresh apples that complement the flavors. Serve immediately and be prepared for rave reviews!

Storage Tips for Stuffed Beef Tenderloin

To keep your leftover stuffed beef tenderloin fresh and tasty, follow these storage recommendations:

Refrigerate leftovers for 3–4 days at 40°F or below.
Wrap tightly in plastic wrap or aluminum foil to prevent drying.
Freeze up to 2 months for longer storage, ensuring it is well-wrapped to prevent freezer burn.
Reheat in the oven at a low temperature, around 300°F, to maintain moisture.

Serving Suggestions for Stuffed Beef Tenderloin

The beauty of beef tenderloin is its versatility when it comes to serving options. Here are a few delightful ideas to consider:

With Seasonal Vegetables: Pair the tenderloin with roasted seasonal vegetables like Brussels sprouts, carrots, or asparagus, which can help balance the richness of the dish.
On a Bed of Rice or Quinoa: Serve over creamy mashed potatoes, wild rice, or quinoa to soak up the luxurious apple bourbon gravy.
Wine Pairing: Complement your meal with a hearty red wine. A full-bodied Cabernet Sauvignon or a rich Merlot would pair beautifully with the deep flavors of the dish.
Fresh Salad: Add a light mixed greens salad with a tangy vinaigrette for a refreshing contrast.

Tips to Make Stuffed Beef Tenderloin

Choose Quality Meat: Opt for high-quality beef tenderloin for the best results. It makes a noticeable difference in flavor and tenderness.
Don’t Rush the Resting: Allowing the meat to rest is crucial for juicy, flavorful slices. Make sure to tent it loosely for optimal results.
Homemade Gravy: If you’re short on time, feel free to use store-bought gravy, but investing the time in homemade gravy will elevate your dish.

Variations or Substitutions

If you want to put your own spin on this stunning dish, consider these variations:

Seasons Change: Feel free to swap the stuffing herbs based on seasonal availability. Try thyme or even a touch of sage in the fall for a seasonal variation.
Flavor Twist: Instead of apple bourbon extract, try using a splash of red wine or balsamic vinegar mixed with apple juice for a different flavor profile.

FAQs

Q: Can I make this ahead of time?
A: Yes! The stuffed beef tenderloin can be prepared up to a day ahead. Just store it in the fridge before cooking and let it come back to room temperature before roasting.

What can I do if I don’t have bourbon extract?
Simply replace it with an equal amount of apple juice or cider for a similar flavor profile without the alcohol.

How do I keep the beef tenderloin from drying out?
To prevent dryness, avoid overcooking and ensure to let the meat rest after cooking. The resting phase allows juices to redistribute, preserving moisture.

Creating a perfect stuffed beef tenderloin with apple bourbon gravy may require a few steps, but the results are undeniably worth the effort. From the rich flavors to its stunning presentation, this recipe not only brings joy to your table but also creates lasting memories for those who partake in the feast. Happy cooking!