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Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

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4.7 from 67 reviews

This Stuffed Beef Tenderloin with Apple Bourbon Gravy is a succulent and flavorful main dish perfect for special occasions. Tender beef tenderloin is butterflied, stuffed with a savory mixture of crispy bacon, apples, herbs, and spices, then rolled, tied, seared, and oven-roasted to juicy perfection. The dish is finished with a rich, silky apple bourbon gravy that combines homemade pan drippings, beef broth, and aromatic seasoning. Elegant and comforting, this recipe balances sweet and savory elements for an impressive centerpiece.

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 total, divided as 1/4 tsp and 1/2 tsp (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

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 (slurry)
  • 1 tablespoon unsalted butter, cold
  • Salt and pepper, to taste (for gravy)

Instructions

  1. Prepare the stuffing: Cook diced bacon in a large skillet over medium heat until crispy. Remove the bacon bits and keep the rendered fat in the skillet.
  2. Sauté onions and apples: Add diced yellow onion to the bacon fat and cook for 5-7 minutes until translucent. Stir in diced apples and minced garlic and cook for 3-5 minutes until apples soften.
  3. Add herbs and spices to stuffing: Mix in fresh sage, rosemary, thyme, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat and stir in crispy bacon bits. Let stuffing cool.
  4. Butterfly the tenderloin: On a cutting board, make a horizontal cut along the length of the tenderloin about three-quarters through, creating a hinge. Open like a book and, if needed, even out thickness with another horizontal cut.
  5. Pound and season the tenderloin: Cover the opened tenderloin with plastic wrap and pound to an even thickness of about 1/2 inch. Remove plastic wrap and season the inside with salt and pepper.
  6. Spread the stuffing: Evenly distribute the cooled stuffing over the tenderloin, leaving a 1/2-inch border around edges.
  7. Roll the tenderloin: Roll the tenderloin tightly from one long side to form a compact log, securing the stuffing inside.
  8. Tie the tenderloin: Use kitchen twine pieces to tie the roll at 1-inch intervals snugly, optionally running a long piece lengthwise for extra security.
  9. Season the exterior: Drizzle olive oil over the tied roll, rub evenly, then season the outside with the remaining salt and pepper.
  10. Preheat oven and skillet: Heat oven to 400°F (200°C). Place an oven-safe skillet over medium-high heat and let it become very hot (3-5 minutes).
  11. Sear the tenderloin: Place the tenderloin in the hot skillet and sear 2-3 minutes per side until a dark crust forms, locking in juices.
  12. Roast in the oven: Transfer skillet to the heated oven and roast 25-40 minutes until internal temperature reaches desired doneness (125-130°F for medium-rare, 130-135°F medium, 135-140°F medium-well).
  13. Rest the meat: Remove tenderloin from oven, transfer to cutting board, tent loosely with foil, and rest for 10-15 minutes to redistribute juices.
  14. Begin gravy deglazing: Place skillet back on stovetop over medium heat. Pour 1/2 cup beef broth and scrape up browned bits from pan. Let simmer briefly to reduce slightly.
  15. Add remaining broth and seasonings: Stir in remaining 2.5 cups beef broth, Worcestershire sauce, Dijon mustard and bring to gentle simmer.
  16. Enhance with apple bourbon extract: Stir in apple bourbon extract to give the gravy aromatic, sweet-spicy notes.
  17. Reduce the gravy: Simmer for 8-10 minutes until reduced by about one-third, concentrating the flavors.
  18. Thicken the gravy: Whisk cornstarch slurry then slowly add it to the simmering gravy while whisking until thickened and coats the back of a spoon.
  19. Finish the gravy: Remove from heat and whisk in cold unsalted butter for sheen. Adjust salt and pepper as needed.
  20. Remove twine and slice: After resting, cut and discard twine. Slice tenderloin into 1 to 1.5 inch thick medallions and plate.
  21. Serve with gravy and garnish: Spoon generous portions of apple bourbon gravy over slices. Garnish with fresh thyme, rosemary sprigs, or thin apple slices. Serve immediately for best flavor.

Notes

  • Use a meat thermometer to ensure proper doneness and avoid overcooking.
  • Apple bourbon extract adds flavor without alcohol; substitute with a splash of bourbon if desired.
  • Letting the tenderloin rest after cooking ensures juicy, tender meat.
  • Be careful not to overstuff the tenderloin to keep rolling and tying manageable.
  • Cast iron skillets are ideal for searing and oven roasting due to heat retention.
  • This recipe pairs well with roasted vegetables or creamy mashed potatoes for a complete meal.

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