If you’ve been here for a while, you’ll know we love the classics. However, you’ll also know that we have just as much fun taking the classics and putting our own twist on them! That is exactly what we did for this Horseradish Garlic Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joe’s Judge Charcoal Grill.
Filleted open and lathered with a Horseradish Garlic Paste, we grilled this guy over the fire until it was medium rare perfection. Served with a side of Chipotle Beef Sauce for dipping, it is an awesome twist for any special occasion or even during the Holiday Season.
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Why You’ll Love Stuffed Beef Tenderloin
This hearty beef tenderloin is one of the most amazing meals that could be served at a dinner party, a family meal, or as Christmas dinner. As any beef-lover knows, the center of meat is always so delicious and soft. The only way to upgrade it is with a delicious stuffing!
As far as prep goes, we’re going to filet the meat, fill the tenderloin with a delicious herb mixture, tie beef up for grilling, and call it a day. For only 30 minutes of prep and 30 minutes of cooking, it’s an amazing meal for 6. It’s easy and so freakin’ delicious!
How to Make Stuffed Beef Tenderloin
If you’re ready for a tenderloin switch up, give this Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joe’s Judge Charcoal Grill a try!
Stuffed Beef Tenderloin Ingredients
Steaks:
- 1 Beef Tenderloin trimmed and center cut
- 2 tablespoon Butter for basting
Seasoning:
- 1 tbsp Sea Salt
- 1 tbsp Black Peppercorns
- 1.5 tbsp Dijon Mustard
Stuffing:
- 2 tbsp Prepared Horseradish
- 6 Garlic Cloves minced
- 1 tsp Rosemary chopped
- 1 tsp Fresh Thyme Leaves chopped
- 1 tsp Tarragon chopped
- 1 tsp Kosher Salt
Chipotle Beef Sauce:
- 2 tbsp Butter
- ⅛ cup Beef broth
- 1 tbsp Flour
- 1 tsp Salt
- 1 tbsp Chipotle Puree
Step-By-Step Instructions
The first part of this recipe is getting the stuffed beef tenderloin ready. We will start by fileting open the steak on the long side using a sharp knife. Cut about ½ inch from the bottom of the tenderloin all the way lengthwise of the steak. Continue cutting and “unrolling” the steak until it is open flat.
Next, we are going to make the Horseradish Garlic paste. Mix the ingredients together in a bowl and lather the inside of the tenderloin until completely covered. Roll the butterflied beef tenderloin tightly and tie it off with kitchen string at 2-inch intervals.
Once you are done with the kitchen twine, lather the outside of the tenderloin with dijon mustard and season using sea salt and black pepper. Transfer beef into the fridge to set for 30 minutes.
For more stuffed proteins, check out Stuffed Prime Rib, Stuffed Meatloaf and Stuffed Skirt Steak.
Light that Fire
While the Stuffed Beef Tenderloin is setting, preheat your Oklahoma Joe’s Judge Charcoal Grill on medium-high heat for direct cooking (around 400 degrees F) and clean off the grill grates.
Now, add the Horseradish Garlic Stuffed Beef Tenderloin onto the grill directly over the coals and cook for about 20 minutes. Rotate the steak every 2-3 minutes so that we can ensure it gets a good sear the outside.
About halfway through the cook, melt butter and baste the outside of the steak for an even deeper crust, checking with an instant read thermometer when it’s almost done. When the steak hits 115F internal, pull it off and let it rest for 10 minutes.
Finally, make the Chipotle Beef Sauce for the side. As the steak rests, preheat a large skillet over the fire. Add 2 tbsp of butter and let it melt. Slowly add the flour, mixing it thoroughly until the butter and flour thicken (around 2-3 minutes).
Once thick, add your 1/8 cup beef broth, 1 teaspoon salt, and chipotle puree. Let this mixture simmer for 4-5 minutes, then pull off the fire. Place beef on a clean cutting board and then cut off the butchers twine. Slice your steak, serve with the sauce, and enjoy!
For more steak sauce recipes, check out Grilled NY Strips with Garlic Chili Sauce, Cajun Rubbed Steak with Bourbon Street Sauce and Grilled Steak with Peanut Butter Sauce.
FAQ’s
What is So Unique About Beef Tenderloins?
If you try this stuffed tenderloin recipe, you will experience that mind-blowing taste and tenderness, but you might not know why the cut of meat is so special. Believe it or not, filet mignon actually comes from the tenderloin area of the cow!
Tougher cuts of meat come from muscles that cows work out all the time, but the tenderloin is found right next to the cow’s spine, which means it doesn’t get as much use. This makes it a very soft, juicy cut of meat that basically melts in your mouth. You won’t want to miss out on this one!
How to Store Leftover Stuffed Beef Tenderloin
This tenderloin recipe is so juicy and delicious, you’ll definitely be thinking about it the next day! All you have to do is store it in the fridge in an airtight container and it will be ready to eat for a couple days after it is cooked.
For more delicious recipes, check out my new grilling cookbook Flavor X Fire, or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Stuffed Beef Tenderloin
Ingredients
Steaks:
- 1 Beef Tenderloin trimmed and center cut
- 2 tbsp Butter for basting
Seasoning:
- 1 tbsp Sea Salt
- 1 tbsp Black Peppercorns
- 1.5 tbsp Dijon Mustard
Stuffing:
- 2 tbsp Prepared Horseradish
- 6 Garlic Cloves minced
- 1 tsp Rosemary chopped
- 1 tsp Thyme chopped
- 1 tsp Tarragon chopped
- 1 tsp Kosher Salt
Chipotle Beef Sauce:
- 2 tbsp Butter
- ⅛ cup Beef broth
- 1 tbsp Flour
- 1 tsp Salt
- 1 tbsp Chipotle Puree
Instructions
- Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix together the stuffing ingredients. Lather the stuffing inside of the steak and begin rolling it up tightly. Tie off the tenderloin with butcher twine every 2 inches apart. Lather the outside of the tenderloin with dijon mustard and then thoroughly season with salt and pepper. Place the steak into the fridge to set for 30 minutes.
- Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking (around 400F).
- Add your beef tenderloin to the grill and cook for 20 minutes rotating the steak around every 2-3 minutes. About halfway through the cook, melt some butter and baste the outside of the steak. Continue cooking your steak until it reaches 115F internal. Once the steak is done, pull it off and let it rest for 10 minutes.
- As the steak rests, preheat a skillet over the fire. Add 2 tbsp of butter and let melt. Slowly add the flour, mixing it thoroughly until the butter and flour thicken (around 2-3 minutes). Once thick, add your beef broth, salt and chipotle puree. Let this mixture simmer for 4-5 minutes, then pull off the fire.
- Slice your steak, serve with the sauce and enjoy!
This was SO good. I made it with venison tenderloin because that was what we had. My husband loved it.