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Stuffed Beef Tenderloin With Apple Bourbon Gravy

Name: Stuffed Beef Tenderloin With Apple Bourbon Gravy
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 center-cut beef tenderloin; 6 oz diced bacon; 1 medium onion, diced; 2 medium apples, diced; 3 cloves garlic, minced; 1 tbsp chopped fresh sage; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh thyme; 2 tbsp brown sugar; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1 tbsp olive oil; 1/2 cup beef broth; 2.5 cups beef broth (for gravy); 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp apple bourbon extract; 1 tbsp cornstarch; 2 tbsp cold water; 1 tbsp cold unsalted butter

A show-stopping roast that’s surprisingly simple to make, this stuffed beef tenderloin combines crispy bacon, sweet apples, and fragrant herbs for an inside-out flavor explosion. Tied, seared and roasted to tender perfection, it’s finished with a glossy apple-bourbon gravy that elevates every slice — perfect for a special dinner or holiday centerpiece. If you like a balance of savory meat and lightly sweet fruit notes, this recipe is made for you; for printable steps and photos see the Stuffed Beef Tenderloin with Apple Bourbon Gravy recipe page.

Why make this recipe

It turns a simple center-cut beef tenderloin into an elegant, flavor-packed centerpiece that guests will remember.
The apple, bacon, and herb stuffing offers contrast — crunchy, sweet, and aromatic — inside every slice.
In short: it’s a restaurant-quality roast you can confidently prepare at home.

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

This step-by-step guide expands on the directions so you understand technique and timing. Read through once, prepare your mise en place, and follow along for a reliably impressive roast.

Prepare the stuffing — render the bacon
- Heat a large skillet over medium heat. Add the diced bacon and cook until the fat renders and the bacon is crispy, about 6–8 minutes. Use a slotted spoon to remove the crisp bacon and set it on a paper towel to drain, leaving the rendered fat in the skillet. That fat is flavor gold for the next step.
Sauté aromatics and apples
- Add the diced onion to the skillet with the reserved bacon fat. Sauté gently, stirring occasionally, for 5–7 minutes until translucent and soft. Add the diced apples and minced garlic; cook another 3–5 minutes, until the apples begin to soften but still hold a little texture. You want the apples to keep structure so the stuffing doesn’t become mushy after roasting.
Add herbs and spices, then cool
- Stir in chopped sage, rosemary, and thyme with the brown sugar, smoked paprika, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook for about 1 minute until the mixture is fragrant. Remove from heat and let the stuffing cool slightly before folding in the reserved crispy bacon bits. Cooling helps keep raw meat from warming during assembly and prevents the stuffing from overcooking inside the roast.
Butterfly the tenderloin
- On a clean cutting board, place the trimmed beef tenderloin. Make a horizontal cut down the length, stopping about three-quarters of the way through so a 1/2-inch hinge remains. Open like a book. If one side is thicker, shave it down with an additional cut so the meat is roughly 1/2–3/4 inch thick throughout.
Tenderize and season the interior
- Cover the butterflied tenderloin with plastic wrap and gently pound with a meat mallet to even thickness (~1/2 inch). Remove the plastic and season the interior with a portion of the salt and pepper reserved for the tenderloin (use about half now, reserve the rest for the exterior later).
Spread the stuffing
- Evenly spread the cooled apple-bacon-herb mixture over the entire interior surface, leaving a 1/2-inch border around the edges so the filling stays put when rolled.
Roll it up and tie
- Starting from a long side, roll the tenderloin tightly into a log, making the roll as compact as possible. Place seam-side down and tie at 1-inch intervals with kitchen twine (cut 10–12 inch lengths for each tie). Optionally run a long piece of twine lengthwise to keep everything snug.
Season the exterior and preheat pan
- Drizzle 1 tbsp olive oil over the outside of the tied roll and rub to coat. Generously season with the remaining 1 Tbsp salt and 1 tsp black pepper reserved for the exterior. Preheat oven to 400°F (200°C). Place a heavy, oven-safe skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot.
Sear all sides
- Carefully place the tenderloin in the hot skillet. Sear for 2–3 minutes per side, using tongs to rotate and get a deep, even crust on all sides. This step locks in juices and builds the fond (brown bits) that become the base of the gravy.
Roast until done
- Transfer the skillet with the seared tenderloin to the preheated oven. Roast 25–40 minutes depending on roast size and desired doneness. Use an instant-read thermometer: remove at 125–130°F (52–54°C) for medium-rare, 130–135°F (54–57°C) for medium, or 135–140°F (57–60°C) for medium-well. The internal temp will rise a few degrees while resting.
The critical rest
- Remove the roast and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes. Resting allows juices to redistribute and prevents them from running out as you slice.
Deglaze the pan for gravy
- Return the skillet to medium heat. Pour in 1/2 cup beef broth and scrape the pan with a wooden spoon to lift the fond. Let that simmer for a minute to loosen the concentrated browned bits.
Build the gravy
- Add the remaining 2.5 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Stir and bring to a gentle simmer so flavors meld.
Introduce apple bourbon aroma
- Stir in 1 tsp apple bourbon extract for that bright apple-and-bourbon note without alcohol heat. This adds depth and bridges the apple in the stuffing with the gravy.
Reduce and thicken
- Simmer the gravy 8–10 minutes until reduced by about a third. For thickness, whisk together 1 tbsp cornstarch and 2 tbsp cold water, then pour the slurry in a thin stream while whisking. The sauce should coat the back of a spoon.
Finish and season the gravy
- Remove from heat and whisk in 1 tbsp cold unsalted butter for shine and silkiness. Taste and finish with salt and pepper as needed.
Slice and serve
- Remove kitchen twine from the rested roast. Using a very sharp knife, slice into 1–1.5 inch medallions and arrange on a platter. Spoon generous amounts of apple-bourbon gravy over each slice.
Garnish and present
- Optional: garnish with fresh thyme or rosemary sprigs and thin slices of apple for color and a hint of freshness. Serve immediately.

Storing Leftover Stuffed Beef Tenderloin With Apple Bourbon Gravy

Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, wrap tightly in plastic wrap and aluminum foil or use a vacuum sealer; freeze up to 2–3 months at 0°F (-18°C).
Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently in a 325°F (160°C) oven until warmed through (about 15–25 minutes depending on slices) or reheat gravy separately on the stovetop; pour over slices when hot.

Serving Suggestions for Stuffed Beef Tenderloin With Apple Bourbon Gravy

Classic pairings: Serve with creamy mashed potatoes, roasted root vegetables (carrots, parsnips, and beets), or buttery herb spaetzle to soak up the gravy.
Lighter sides: Pair with sautéed green beans tossed in garlic and lemon, a crisp winter salad of arugula and shaved fennel, or a simple buttered green pea purée for contrast.
Wine pairing: A medium-bodied red like Pinot Noir or a Fuller Merlot complements the beef and the apple-bourbon notes without overpowering the stuffing.

Tips to Make Stuffed Beef Tenderloin With Apple Bourbon Gravy

Q: How do I keep the tenderloin moist?
A: Rest the roast at least 10–15 minutes after removing from the oven. Resting returns juices to the center so they don’t spill out when you slice.

Q: What if the stuffing is too wet?
A: Cook the apples a bit longer to let excess moisture evaporate and use slightly less brown sugar. Make sure the stuffing has cooled before spreading; warm stuffing releases steam inside the roast.

Q: How to ensure even cooking?
A: Butterfly and gently pound to even thickness so the roast rolls and cooks uniformly; use a thermometer to remove at the right internal temp.

Q: Can I prepare this ahead of time?
A: Yes — assemble, roll and tie the tenderloin, then refrigerate (covered) up to 24 hours before searing and roasting. Bring to room temp for 30 minutes before cooking.

Variations

Bullet-style substitution:
- Swap gala apples for firm pears or Honeycrisp for a slightly tarter bite.
- Use turkey bacon for a leaner stuffing or add chopped toasted pecans for crunch.
Paragraph variation (alternate stuffing idea):
For a richer, more savory take, omit the brown sugar and add sautéed mushrooms and caramelized onions to the stuffing; fold in a bit of crumbled blue cheese or goat cheese right before rolling for a creamy tang that pairs wonderfully with the beef and apple gravy.

FAQs

Q: How long should I let the stuffed tenderloin rest before slicing?
A: Rest for 10–15 minutes covered loosely with foil to let juices redistribute.

Q: Can I use real bourbon instead of apple bourbon extract?
A: Yes, but use sparingly and simmer to cook off most alcohol. Start with 1–2 tablespoons and taste as you go; extracts deliver the aroma without altering roasting times.

What if my tenderloin is small or large?

Adjust roast time and use an instant-read thermometer. Smaller roasts will be at temperature sooner; larger ones need more oven time. Target internal temps noted earlier.

Q: Is this recipe freezer-friendly?
A: Yes — the cooked roast (sliced or whole) and gravy freeze well up to 2–3 months. Thaw overnight in the fridge and reheat gently.

Q: Can I make the gravy vegetarian?
A: For a vegetarian gravy, substitute high-quality vegetable stock, omit Worcestershire (or use a vegan alternative), and add a splash of soy sauce for umami depth.

Conclusion

This stuffed beef tenderloin with apple bourbon gravy delivers an impressive combination of textures and flavors — savory, sweet, herbaceous and silky all at once. For a video-driven, close alternative that showcases stuffing techniques, check out the Apple & Bacon Stuffed Pork Loin (Video) – Tatyanas Everyday Food. If you’re looking for another stuffed meat idea that’s easy to adapt, the Stuffed Pork Chops – Cooking with Curls recipe offers simple variations and useful tips for stuffing and cooking times.