Stuffed Beef Tenderloin



1 beef tenderloin (grass fed, grass finished, approximate size 1 – 1 ½ kg), trimmed

1 cup baby spinach

1 small red capsicum, roasted, peeled, seeded and sliced thinly

16 kalamata olives, pitted and sliced in half

12 semi dried tomatoes

1/3 cup pine nuts (optional)

½ cup crumbled feta or parmesan cheese (optional)

1-2 tbsp olive oil salt and pepper, to season


Pre-heat oven to 215°C.

Cut horizontally through the centre of the beef tenderloin, cutting to, but not though, the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderiser.

In the following order, place the baby spinach, red capsicum, semi-dried tomato, kalamata olives, pine nuts and cheese.

Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.

Rub olive oil over the surface of the meat and season with salt and pepper.

Place in a baking tray and bake, uncovered for 40 – 55 minutes depending on how you like your meat cooked. The meat thermometer should read 60°C for rare, 71°C for medium, 77°C for well done.

Remove from the oven and let the meat rest for 15 minutes before serving.

{ NOTE } You may need to increase or decrease the quantities of the ingredients, based on the size of your beef tenderloin.

+ Serves: dependent on size (1kg serves 4-6) + Prep: 30 min Cook: 40 – 55 min.

Prep time: 30 minutes
Cook time: 55 minutes
Total time: 
+ 4-6 +

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Categories: MAINS.