If you're looking to impress with a cozy yet elegant dish, this Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe is a fantastic choice. It's perfect for special weekends, holiday dinners, or anytime you want to show off a bit in the kitchen. Combining tender, juicy beef with a sweet-savory stuffing and a rich, silky gravy, it's the kind of dish that tastes like effort but feels surprisingly manageable.
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Why This Recipe Works
This Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe balances tender meat with a flavorful, slightly sweet stuffing and a smooth, deeply aromatic gravy. Its straightforward steps build layers of flavor while keeping the process approachable.
- Consistent Texture: Evenly pounding the tenderloin ensures perfect cooking and a uniform chew.
- Deep, Balanced Flavor: Apple, bacon, and fresh herbs mingle inside, while bourbon extract in the gravy adds a subtle warmth without overpowering.
- Simple Ingredients: Using pantry staples and fresh herbs keeps it easy and accessible, with special touches like brown sugar and smoked paprika for complexity.
- Fast Prep, Big Payoff: Most prep happens on the stovetop, with roasting finalizing the dish while you relax or prep sides.
Ingredient Game Plan
Choosing quality ingredients is half the fun and the secret behind a stellar Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe. I like to shop for fresh herbs and crisp apples, and if you can get a nicely trimmed tenderloin, half the battle is won.
- Beef Tenderloin: Look for a center-cut tenderloin that's well trimmed of silver skin for a tender bite and even stuffing space.
- Apples: Gala works wonderfully for sweetness and texture, but feel free to use your favorite crisp apple variety.
- Bacon: Choose thick-cut bacon for extra flavor and satisfying crunch in the stuffing.
- Fresh Herbs: Rosemary, sage, and thyme ground this flavor profile in earthy, aromatic tones that complement the beef and apples beautifully.
- Apple Bourbon Extract: This elevates the gravy, giving you that warming, smooth apple-bourbon note without harsh alcohol flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe
Step 1 - Prep & Season
Start by tenderizing your beef tenderloin: carefully cut it horizontally, as if opening a book, then pound gently under plastic wrap to about ½-inch thickness. This helps it cook evenly and hold your stuffing well. Season the inside with salt and pepper - those first layers are essential for depth. You'll notice the meat softens slightly, making rolling easier later on.
Step 2 - Build Flavor
Next, create the stuffing that really makes this recipe shine. Crisp diced bacon in a skillet, then use the rendered fat to sauté onions until translucent and sweet. Add diced apples and garlic, cooking until tender but not mushy - the apple's subtle bite is part of the charm. Stir in fresh herbs and seasonings, letting their fragrance bloom. Don't forget to fold the bacon back in for that smoky pop. Let this mixture cool so it won't make your beef soggy.
Step 3 - Finish for Best Texture
Now, lay that cooling stuffing over your seasoned beef, leaving about a half-inch border. Roll it tightly like a log and secure with kitchen twine at regular intervals-this keeps everything snug and helps maintain shape during cooking. Sear your tenderloin in a screaming-hot skillet until a golden-brown crust forms - that toasty aroma tells you it's working. Pop it in a 400°F oven, roast carefully with a meat thermometer handy, and rest the meat at the end to seal in juices. Meanwhile, whip up the apple bourbon gravy in the same pan so you capture every bit of flavor.
Pro Moves I Swear By
From my experience making this Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe multiple times, the key is patience and temperature control. Searing develops irresistible flavor, but rushing leads to uneven cooking. Using fresh herbs and adjusting seasoning during gravy finishing elevates the whole dish. Also, I never skip resting-the juicy payoff is more than worth the wait.
- Doneness Cue: Pull the tenderloin from the oven at 130°F for that perfect medium-rare-it'll keep cooking while resting.
- Temperature Trick: Use a cast iron skillet for even searing and seamless oven transfer.
- Make-Ahead Move: Prepare and stuff the tenderloin a few hours ahead, then roast it right before serving.
- Skip This Pitfall: Don't skip the plastic wrap while pounding the meat; it keeps it clean and helps with even thickness.
Serve It Up
Finishing Touches
Spoon generous amounts of that glossy apple bourbon gravy over each medallion to bring the whole dish together. I also love sprinkling fresh thyme or rosemary sprigs on top for an herbal pop that complements both the stuffing and gravy. Thin apple slices add visual appeal and a little fresh crunch-totally optional but so lovely.
Great Pairings
Classic roasted vegetables, creamy mashed potatoes, or a buttery parsnip purée pair beautifully here. You want sides that can soak up that extra gravy and balance the richness, so consider sautéed green beans or garlicky mushrooms for some earthiness.
Easy Plating Wins
For weeknight dinners, arrange slices overlapping on a warm platter with gravy drizzled on top. For a dinner party, fan out medallions around a mound of mashed potatoes and garnish with herbs and thin apple ribbons. The presentation, of course, looks fancy but feels entirely manageable in your kitchen.
Make-Ahead & Storage
Storing Leftovers
Store leftover stuffed beef tenderloin in an airtight container in the fridge for up to 3 days. The meat stays tender but tends to firm slightly after a day, so gentle reheating helps restore moisture. Keep the gravy in a separate container if you can, to reheat it gently and pour just before serving.
Freezer Notes
This recipe freezes fairly well if you wrap it tightly in plastic and foil, then place in a freezer bag. Freeze for up to 2 months. To thaw, transfer to the fridge overnight and reheat gently to avoid drying out the beef and to maintain the integrity of the apple bourbon gravy.
Reheating Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe Without Drying Out
For the best texture, reheat slices covered in a low oven (around 275°F) for 10-15 minutes or until warmed through, adding a splash of broth or gravy to maintain moisture. The microwave works in a pinch but cover loosely and heat in short bursts to prevent toughness. An air fryer can crisp the outside again, but watch closely. Reheat gravy separately over low heat, whisking to keep it silky.
Frequently Asked Questions
While beef tenderloin is ideal for its tenderness and shape, you can use a center-cut sirloin or strip loin if you pound it evenly and roll carefully, though the texture and cooking times will vary.
The recipe uses apple bourbon extract, which provides the signature flavor without any noticeable alcohol content-perfect for those who prefer to avoid booze in their dishes.
Using an instant-read thermometer is key. Aim for 125-130°F internal temperature for medium-rare, as the meat continues to cook slightly while resting afterward.
Yes, you can make the stuffing a day in advance. Store it covered in the fridge and bring it to room temperature before spreading on the meat to prevent sogginess.
Final Thoughts
I love this Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe because it brings that elegant restaurant feel into my home kitchen without complicated techniques. You'll enjoy the balance of savory and sweet, the interplay of textures, and the impressive presentation. Plus, it's a recipe you can adapt easily for big dinners or quiet family meals. Trust me, once you make it, it'll become a favorite for holidays and celebrations alike.
PrintComplete Recipe
Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe
A savory stuffed beef tenderloin filled with a delicious apple, bacon, and herb stuffing, perfectly seared and roasted, then served with a rich apple bourbon gravy. This elegant main course combines tender meat with sweet and smoky flavors for a memorable meal.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Beef Tenderloin
- 1 ½ lb beef tenderloin, trimmed of silver skin and excess fat
- 2 tablespoon olive oil, divided
- 1 tablespoon salt (for tenderloin exterior)
- 1 teaspoon black pepper (for tenderloin exterior)
- Kitchen twine
Stuffing
- 2 slices bacon, diced
- 2 small to medium gala apples, peeled, cored, and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt (for stuffing)
- ¾ teaspoon black pepper (for stuffing: ¼ teaspoon + ½ tsp)
- 1 tablespoon chopped fresh sage
- 1 ½ teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 ½ tablespoon packed light brown sugar
- 1 ½ teaspoon smoked paprika
- ¾ teaspoon garlic powder
Gravy
- 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
Instructions
- Prepare stuffing: In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon bits with a slotted spoon and leave fat in skillet. Set bacon bits aside.
- Sauté aromatics and apples: Add diced onion to bacon fat and cook 5-7 minutes until translucent. Stir in diced apples and minced garlic; cook 3-5 minutes until apples soften.
- Add herbs and seasonings: Stir in fresh sage, rosemary, thyme, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Cook 1 minute until fragrant. Remove from heat and let cool slightly; then stir in bacon bits.
- Butterfly tenderloin: Place beef on cutting board. Make a horizontal cut down length, stopping ¾ through, leaving ½-inch hinge. Open like a book. If uneven thickness, make another cut to even out to ½ to ¾ inch thickness.
- Flatten tenderloin: Cover with plastic wrap and gently pound to even ½ inch thickness. Remove plastic wrap and season inside with part of salt and black pepper.
- Stuff tenderloin: Spread cooled stuffing evenly inside tenderloin, leaving ½-inch border free around edges.
- Roll tenderloin: Starting from a long side, roll tightly into a log to secure stuffing.
- Tie tenderloin: Cut kitchen twine into 10-12 inch pieces. Tie rolled tenderloin at 1-inch intervals snugly; optionally run twine lengthwise for extra security.
- Season exterior: Drizzle outside with 1 tablespoon olive oil and rub to coat. Season generously with remaining salt and black pepper.
- Preheat oven and skillet: Heat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat for 3-5 minutes until very hot.
- Sear tenderloin: Place tenderloin in hot skillet and sear 2-3 minutes per side until deep brown crust forms, turning with tongs.
- Roast tenderloin: Transfer skillet to oven and roast 25-40 minutes, depending on thickness and desired doneness (125-130°F medium-rare, 130-135°F medium, 135-140°F medium-well).
- Rest meat: Remove from oven, transfer tenderloin to cutting board, tent loosely with foil, and rest 10-15 minutes for juices to redistribute.
- Start gravy base: Place skillet back on stove over medium heat, add ½ cup beef broth, and scrape browned bits from pan. Simmer 1 minute to reduce slightly.
- Add remaining liquids: Pour in remaining 2.5 cups beef broth, Worcestershire sauce, and Dijon mustard. Stir and bring to gentle simmer to meld flavors.
- Add apple bourbon: Stir in apple bourbon extract for aroma and flavor.
- Reduce gravy: Simmer gravy for 8-10 minutes, reducing by about one-third, stirring occasionally.
- Thicken gravy: Stir cornstarch slurry, then whisk slowly into simmering gravy until thickened to coat the back of a spoon.
- Finish gravy: Remove from heat, whisk in cold butter for sheen and smooth texture; season with salt and pepper to taste.
- Slice tenderloin: Remove twine and slice tenderloin into 1-1.5 inch thick medallions. Arrange on serving platter.
- Serve: Spoon apple bourbon gravy over slices. Garnish with fresh thyme, rosemary, or thin apple slices and serve immediately.
Notes
- Use a meat thermometer to achieve precise doneness for perfect results.
- Apple bourbon extract adds flavor without alcohol-substitute with good-quality apple juice for mild sweetness if unavailable.
- Cast iron skillet is ideal for searing and oven roasting but any oven-safe heavy skillet will work.
- Letting the meat rest after roasting ensures juicy tenderloin slices.
- The stuffing can be prepared a day ahead and refrigerated for convenience.
- If kitchen twine is unavailable, use toothpicks to secure the rolled tenderloin but remove before serving.
- Brown sugar and smoked paprika complement the apple and herbs with a subtle smoky sweetness.
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