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Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

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4.6 from 23 reviews

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.

Ingredients

Beef Tenderloin

  • 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

Stuffing

  • 2 slices bacon, diced
  • 2 small to medium gala apples, peeled, cored, and diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt (for stuffing)
  • 3/4 tsp black pepper (for stuffing: 1/4 tsp + 1/2 tsp)
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. Butterfly tenderloin: Place beef on cutting board. Make a horizontal cut down length, stopping 3/4 through, leaving 1/2-inch hinge. Open like a book. If uneven thickness, make another cut to even out to 1/2 to 3/4 inch thickness.
  5. Flatten tenderloin: Cover with plastic wrap and gently pound to even 1/2 inch thickness. Remove plastic wrap and season inside with part of salt and black pepper.
  6. Stuff tenderloin: Spread cooled stuffing evenly inside tenderloin, leaving 1/2-inch border free around edges.
  7. Roll tenderloin: Starting from a long side, roll tightly into a log to secure stuffing.
  8. 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.
  9. Season exterior: Drizzle outside with 1 Tbsp olive oil and rub to coat. Season generously with remaining salt and black pepper.
  10. 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.
  11. Sear tenderloin: Place tenderloin in hot skillet and sear 2-3 minutes per side until deep brown crust forms, turning with tongs.
  12. 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).
  13. Rest meat: Remove from oven, transfer tenderloin to cutting board, tent loosely with foil, and rest 10-15 minutes for juices to redistribute.
  14. Start gravy base: Place skillet back on stove over medium heat, add 1/2 cup beef broth, and scrape browned bits from pan. Simmer 1 minute to reduce slightly.
  15. 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.
  16. Add apple bourbon: Stir in apple bourbon extract for aroma and flavor.
  17. Reduce gravy: Simmer gravy for 8-10 minutes, reducing by about one-third, stirring occasionally.
  18. Thicken gravy: Stir cornstarch slurry, then whisk slowly into simmering gravy until thickened to coat the back of a spoon.
  19. Finish gravy: Remove from heat, whisk in cold butter for sheen and smooth texture; season with salt and pepper to taste.
  20. Slice tenderloin: Remove twine and slice tenderloin into 1-1.5 inch thick medallions. Arrange on serving platter.
  21. 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.

Find it online: https://hotsavors.com/stuffed-beef-tenderloin-with-apple-bourbon-gravy-recipe/