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Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes on red and white platter with fresh parsley

Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes

This recipe for Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes is impressive to view, but actually easy to make! A perfect buffet dish for your holiday.

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 14 servings
Calories: 675 kcal
Author: Dédé Wilson


  • 8 ounces (225 ) frozen chopped spinach, defrosted and squeezed as dry as possible
  • 6 ounces (170 g) mild, soft goat cheese, such as Montrachet
  • 1/4 cup (30 g) minced oil cured sun-dried tomatoes
  • 1 teaspoon dried thyme, divided
  • 1 teaspoon dried rosemary, divided
  • 3 to 4 pounds (1.4 kg to 1.8 kg) beef tenderloin
  • Salt
  • Pepper
  • 2 tablespoons Garlic-Infused Oil, made with olive oil, such as Fody Garlic-Infused Olive Oil, divided
  • Butcher's twine


  1. Position rack in middle of oven. Preheat oven to 425°F/220°C. Have a roasting pan at hand.

  2. Stir together spinach, goat cheese and tomatoes in a medium mixing bowl until thoroughly combined.

  3. Slice the tenderloin lengthwise down the center and about three-quarters of the way through. Open the beef as flat as possible. Season interior well with salt and pepper and about three-quarters of the herbs (you can do this by eye). 

  4. Spread cheese and vegetable filling down center of beef, leaving a 1-inch (2.5 cm) border on all sides. Press sides back together, making sure no filling is protruding. Wrap with Butcher’s twine at 2-inch (12 mm) intervals. Rub tenderloin all over with 1 tablespoon of Fody Garlic-Infused Olive Oil, then season with salt and pepper and remaining herbs. (Meat may be prepared to this point up to one day ahead. Simply refrigerate until needed, then allow to come to room temperature before proceeding). 

  5. Place remaining 1 tablespoon of oil in roasting pan and place over one or two burners over medium heat. Sear the tenderloin on all sides; this will just take a couple of minutes.

  6. Place the pan in the oven and roast the tenderloin for about 40 minutes. Check with instant meat thermometer in center of tenderloin. Thermometer should read 125°F/52°C for medium rare as the temperature will rise after removal from oven. Total cooking time will depend ion how cool the meat is when it goes in the oven, but will be done within the hour. Remove from oven and tent with foil. Allow to sit at least 10 minutes to allow juices to re-distribute and for temperature to rise further. Final should be 130°F/55°C to 135°F/58°C). Remove twine.

  7. Slice tenderloin crosswise and serve immediately, or, serve at room temperature. Any pan juices can be drizzled over the spirals. 

    Overhead image of Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes on a red and white platter



  • The only real trick with this recipe is to squeeze that spinach as dry as possible! Don't skimp withe the squeezing.


Nutrition Facts
Beef Tenderloin Stuffed with Goat Cheese, Spinach & Sun-Dried Tomatoes
Amount Per Serving
Calories 675 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 20g100%
Cholesterol 159mg53%
Sodium 117mg5%
Potassium 689mg20%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 44g88%
Calcium 17mg2%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.