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Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

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4.4 from 137 reviews

This Stuffed Beef Tenderloin with Apple Bourbon Gravy is a gourmet dish featuring a succulent beef tenderloin filled with a savory stuffing of crispy bacon, sweet apples, fresh herbs, and aromatic spices. The tenderloin is seared to develop a rich crust, roasted to perfection, and served with a luxurious apple bourbon gravy that balances savory, sweet, and smoky flavors. Perfect for special occasions or elegant dinners, this recipe offers a harmonious blend of textures and tastes.

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 (or your favorite type), peeled, cored, and diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt (for stuffing)
  • 1/4 tsp black pepper (for stuffing)
  • 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
  • 1/2 tsp black pepper (additional for stuffing)

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 (for gravy)

Instructions

  1. Prepare Stuffing: In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon bits with a slotted spoon, leaving the fat in the skillet. Set bacon bits aside.
  2. Sauté Aromatics and Apples: Add diced onion to the skillet with bacon fat and sauté 5-7 minutes until translucent. Stir in diced apples and minced garlic; cook 3-5 minutes until apples soften slightly.
  3. Add Herbs and Spices: Stir in chopped sage, rosemary, thyme, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Cook 1 minute until fragrant, then remove from heat. Stir in reserved bacon bits and let cool slightly.
  4. Butterfly Tenderloin: Place tenderloin on cutting board. Make a horizontal cut down the length stopping about three-quarters through, leaving a hinge. Open like a book. Slice thicker portions again to reach about 1/2 to 3/4 inch thickness throughout.
  5. Pound Tenderloin Evenly: Cover with plastic wrap and gently pound to about 1/2 inch thickness. Remove plastic wrap. Season inside surface with part of salt and black pepper.
  6. Fill Tenderloin: Spread cooled stuffing evenly over the inside surface, leaving a 1/2-inch border around edges.
  7. Roll Tenderloin: From one long side, tightly roll the tenderloin into a neat log to keep stuffing secure.
  8. Secure Rolled Tenderloin: Cut kitchen twine into 10-12 inch pieces. Place roll seam side down and tie at 1-inch intervals with snug knots; optionally run a lengthwise twine for extra security.
  9. Season Exterior: Drizzle outside with 1 Tbsp olive oil and rub evenly. Season with remaining salt and black pepper.
  10. Preheat Oven and Skillet: Heat oven to 400°F (200°C). Place a large oven-safe skillet on medium-high heat for 3-5 minutes until very hot.
  11. Sear Tenderloin: Place tenderloin in hot skillet and sear for 2-3 minutes per side until a dark brown crust forms. Use tongs to turn, do not rush to lock in juices.
  12. Roast Tenderloin: Transfer skillet to preheated oven. Roast 25-40 minutes depending on thickness and desired doneness. Use a meat thermometer: 125-130°F for Medium-Rare, 130-135°F for Medium, 135-140°F for Medium-Well.
  13. Rest Tenderloin: Remove skillet from oven. Transfer meat to a cutting board, tent loosely with foil, and rest 10-15 minutes for juices to redistribute.
  14. Deglaze Skillet: Return skillet to stovetop over medium heat. Pour in 1/2 cup beef broth and scrape browned bits from bottom. Simmer 1 minute.
  15. Prepare Gravy Base: Add remaining 2.5 cups beef broth, Worcestershire sauce, and Dijon mustard. Stir and bring to gentle simmer.
  16. Add Apple Bourbon Extract: Stir in 1 teaspoon apple bourbon extract for aroma and flavor enhancement.
  17. Reduce Gravy: Simmer gravy gently 8-10 minutes until reduced by about one-third, stirring occasionally to concentrate flavors.
  18. Thicken Gravy: Stir cornstarch slurry. Slowly whisk slurry into simmering gravy until it thickens and coats the back of a spoon.
  19. Finish Gravy: Remove from heat, whisk in cold unsalted butter for sheen and smooth texture. Adjust seasoning with salt and pepper.
  20. Slice Tenderloin: Remove kitchen twine from rested tenderloin. Using a sharp knife, cut into 1 to 1.5-inch medallions and arrange on serving plates.
  21. Serve: Spoon Apple Bourbon Gravy generously over medallions. Garnish with fresh thyme, rosemary sprigs, or thin apple slices. Serve immediately.

Notes

  • Use a meat thermometer for perfectly cooked tenderloin based on preferred doneness.
  • Apple bourbon extract adds flavor without alcohol; omit or substitute with apple cider if preferred.
  • Letting the tenderloin rest is crucial for juicy slices.
  • Ensure the skillet used for searing is oven-safe to avoid transferring meat.
  • Adjust gravy thickness with cornstarch slurry to your liking.
  • Fresh herbs can be substituted with dried but use less quantity.
  • Store leftovers wrapped well in refrigerator for up to 3 days.

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