Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

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The Comfort of Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

There’s something truly special about gathering around the table with a dish that feels both elegant and heartwarming. This Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe is one of my favorite go-to’s when I want to impress but still keep things comforting and approachable. The scent of herbs mingling with sweet apples and smoky bacon fills the kitchen, drawing everyone in with promises of something delicious.

I love how the tender beef wraps around a velvety, lightly crisp apple and herb stuffing, creating a bite that’s juicy, flavorful, and just a bit unexpected. Then, that lush apple bourbon gravy takes everything up a notch with its rich, aromatic depth. You’ll notice how the sweet and savory notes magically balance out, making every slice a delight. It’s truly a recipe where technique meets soul food.

Whether it’s a special weekend dinner or a holiday centerpiece, you’ll find this recipe rewarding to make and even more rewarding to share. Let’s dive into the details so you can create a perfectly tender and flavorful main course that your guests will rave about.

Ingredient Guide

• Beef Tenderloin (1 1/2 lb): The star of the show—choose a well-trimmed, fresh cut for tenderness and a beautiful presentation.
• Olive Oil: Used to sear the meat and build the crust, locking in rich flavor.
• Salt & Black Pepper: For seasoning inside and out—essential for seasoning balance and crust development.
• Bacon: Adds smoke and umami, rendering fat to sauté stuffing ingredients.
• Gala Apples: Sweet, tender apples add texture and a subtle fruitiness; you can swap for Honeycrisp or Fuji.
• Yellow Onion & Garlic: Build savory aromatics in the stuffing base.
• Fresh Sage, Rosemary, Thyme: Fresh herbs give earthy depth and bright contrast—avoid dried here to keep freshness.
• Brown Sugar & Spices (Smoked Paprika, Garlic Powder): Bring warmth, a hint of sweetness, and complexity.
• Beef Broth: Forms the gravy’s body—choose low sodium for better control of seasoning.
• Apple Bourbon Extract: A clever shortcut that adds authentic aroma without overpowering booziness.
• Worcestershire Sauce & Dijon Mustard: Boost the savory umami and deepen the gravy’s flavor profile.
• Cornstarch Slurry & Butter: To finish the gravy with perfect thickness and a glossy, silky shine.

Prep Before You Begin

Before you start, take a moment to prep all your ingredients—measure and dice apples, onions, bacon, and herbs so your steps flow smoothly. Set your oven to 400°F (200°C) early to ensure it’s nicely preheated when you’re ready for roasting. Taking the time to properly trim and butterfly your beef tenderloin makes a huge difference, so have a sharp knife and clean cutting board handy.

How to Make Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

Follow these detailed steps, and you’ll have a tenderloin that’s as impressive as it is comforting. The layering of flavors and textures takes patience but is well worth it. Use your senses as your guide!

Step 1: Cook diced bacon in a skillet over medium heat until crispy. The aroma here will start your mouth watering. Remove bacon bits but keep the rendered fat—it’s pure flavor gold for the stuffing base.

Step 2: Sauté diced yellow onion in the reserved bacon fat for 5-7 minutes until translucent and soft. This gentle cooking releases their sweetness—key for balancing the savory elements.

Step 3: Add diced apples and minced garlic, cooking until apples soften slightly but still hold shape, about 3-5 minutes. Then stir in the fresh herbs, brown sugar, smoked paprika, garlic powder, and salt and pepper. The mixture will fill your kitchen with an irresistible aroma. Remove from heat and fold in crispy bacon bits once cooled.

Step 4: Butterfly the beef tenderloin by slicing horizontally, opening it like a book, then even out thick spots if needed. This ensures the meat cooks evenly, preventing surprises.

Step 5: Pound the tenderloin gently under plastic wrap to about 1/2 inch thickness. Season the inside generously with salt and black pepper. This step readies the meat to hug the stuffing beautifully.

Step 6: Spread the cooled stuffing evenly over the tenderloin, leaving a neat border so the filling doesn’t escape as you roll.

Step 7: Roll the tenderloin tightly from one long edge into a compact log. A tight roll keeps the stuffing secure and helps the meat cook uniformly.

Step 8: Tie the roll with kitchen twine at 1-inch intervals, plus optionally lengthwise, to hold its shape and prevent any bursting during cooking.

Step 9: Oil the outside and season with remaining salt and pepper. This seasoning builds a flavorful crust when seared.

Step 10: Preheat a large skillet (cast iron is perfect) on medium-high until very hot. You want that pan smoking gently before you add the meat for maximum crust formation.

Step 11: Sear the tied tenderloin for 2-3 minutes per side. Resist the urge to turn too frequently here—the goal is a deep, rich caramelized exterior locking in juicy tenderness inside.

Step 12: Roast the skillet and tenderloin in the preheated oven for 25-40 minutes, checking the internal temperature regularly. Remember, I always recommend pulling it at 125-130°F for Medium-Rare to keep that velvety texture, as it will rise while resting.

Step 13: Rest the tenderloin tented with foil for 10-15 minutes. This step is crucial because it allows those flavorful juices to redistribute rather than spilling out when sliced.

Step 14: Make the gravy by placing the skillet back on the stove over medium heat, pouring in 1/2 cup beef broth and scraping up the tasty fond. This step takes the pan drippings to gravy gold.

Step 15: Add remaining broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Let it simmer gently so the flavors marry beautifully.

Step 16: Stir in the apple bourbon extract—this small addition really changes the game, infusing your gravy with a warm, inviting apple and bourbon aroma without overpowering the dish.

Step 17: Reduce the gravy by simmering for 8-10 minutes until slightly thickened and flavorful. Stir occasionally to prevent sticking.

Step 18: Thicken the gravy by whisking in your cornstarch slurry slowly. Watch how it coats the spoon with a velvety sheen—just perfect.

Step 19: Finish the gravy off by whisking in cold butter for a silky finish and adjusting seasoning with salt and pepper to taste. The balance of sweet, savory, and tangy notes will delight your palate.

Step 20: Slice the rested tenderloin by removing kitchen twine and cutting into even, thick medallions. I love how the apple and bacon stuffing peeks through each slice—such a feast for the eyes and taste buds!

Step 21: Spoon the luscious Apple Bourbon Gravy generously over each slice—don’t be shy, it’s the perfect partner.

Step 22: Garnish with fresh thyme or rosemary sprigs, or thinly sliced apples for a sprightly finish. Serve immediately and watch your crowd enjoy every bite!

Creative Variations for Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

• Swap Gala apples for tart Granny Smith to add a bright tang to the stuffing.
• Add dried cranberries or currants to the stuffing for a pop of sweetness and texture.
• Use smoked paprika or chipotle for a bit of smoky heat in the stuffing mix.
• Try substituting the apple bourbon extract with a splash of real bourbon and a touch of vanilla extract.
• Mix in sautéed mushrooms to the stuffing for an earthy, savory boost.
• Top the sliced tenderloin with toasted pecans or walnuts for a crunchy contrast.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days. Keep gravy separate if possible.
• Freeze: Wrap the sliced tenderloin tightly in plastic wrap and foil; freeze up to 2 months.
• Reheat: Warm gently in a low oven or covered skillet to keep the meat tender. Reheat gravy on stovetop, whisking occasionally.
• Tip: Avoid microwave reheating if possible, as it can dry out the beef.

Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe FAQs

• Can I use a different cut of beef? While tenderloin is ideal for tenderness and presentation, a center-cut sirloin roast could work with adjusted cooking times.
• Is apple bourbon extract necessary? It’s highly recommended for the distinctive apple-bourbon flavor without added alcohol, but you can substitute with a small splash of real bourbon plus vanilla if you prefer.
• How do I know when it’s done? Using a meat thermometer is best—aim for 125-130°F for medium-rare to keep the beef juicy and tender.
• Can I prepare the stuffing ahead? Absolutely! Make the stuffing a day ahead and keep refrigerated. Bring to room temperature before spreading inside the beef.
• What sides pair well with this dish? I like to serve it alongside roasted root vegetables, creamy mashed potatoes, or a crisp green salad to balance the richness.

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