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Stuffed Beef Tenderloin with Apple Bourbon Gravy Recipe

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4.8 from 133 reviews

This Stuffed Beef Tenderloin with Apple Bourbon Gravy is an elegant and flavorful dish that features a tender beef tenderloin stuffed with a savory apple, bacon, and herb mixture. The beef is seared to create a rich crust and then oven-roasted to perfection. The dish is complemented by a luxurious apple bourbon gravy that balances savory, sweet, and aromatic flavors, making it perfect for special occasions or a gourmet dinner.

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 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 (for gravy)

Instructions

  1. Prepare the stuffing: In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon bits with a slotted spoon, leaving rendered fat in skillet. Set bacon aside.
  2. Sauté onions and apples: Add diced onion to skillet with bacon fat and cook 5-7 minutes until translucent. Stir in diced apples and minced garlic; cook another 3-5 minutes until apples soften slightly.
  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, then mix in reserved bacon bits.
  4. Butterfly the tenderloin: Place beef on cutting board. Slice horizontally down lengthwise, stopping three-quarters through to create a hinge. Open like a book. If thickness varies, slice the thicker side to even out thickness to approximately 1/2 to 3/4 inch.
  5. Pound and season tenderloin: Cover tenderloin with plastic wrap and gently pound to about 1/2 inch thickness. Remove wrap. Season inside with part of salt and black pepper reserved for tenderloin.
  6. Fill with stuffing: Spread cooled stuffing evenly across inside surface, leaving 1/2-inch border around edges.
  7. Roll tenderloin: Starting at one long side, roll tightly into a log, keeping stuffing secure.
  8. Tie the roll: Cut kitchen twine into 10-12 inch pieces. Place roll seam-side down and tie at 1-inch intervals snugly. Optionally tie lengthwise for extra security.
  9. Season exterior: Drizzle remaining olive oil over exterior and rub all over. Season with remaining salt and black pepper.
  10. Preheat oven and skillet: Heat oven to 400°F (200°C). Place large oven-safe skillet on stovetop over medium-high heat and heat until very hot (3-5 minutes).
  11. Sear tenderloin: Place tenderloin in hot skillet. Sear 2-3 minutes per side to develop rich brown crust. Turn carefully with tongs.
  12. Roast in oven: Transfer skillet to oven and roast for 25-40 minutes, depending on thickness and preferred doneness. Use meat thermometer: 125-130°F for medium-rare, 130-135°F medium, 135-140°F medium-well. Temperature rises while resting.
  13. Rest tenderloin: Remove skillet from oven, transfer tenderloin to cutting board, tent with foil and rest 10-15 minutes for juiciness.
  14. Deglaze skillet: Return skillet to stovetop over medium heat. Add 1/2 cup beef broth and scrape browned bits from pan bottom. Simmer 1 minute to reduce slightly.
  15. Make gravy base: Add remaining beef broth, Worcestershire sauce, and Dijon mustard. Stir and simmer gently to combine flavors.
  16. Add apple bourbon extract: Stir in apple bourbon extract to add aroma and complexity to gravy.
  17. Reduce gravy: Simmer gravy 8-10 minutes until reduced by one-third, stirring occasionally to intensify flavor.
  18. Thicken gravy: Stir cornstarch slurry and slowly whisk into gravy. Cook until it thickens to coat back of spoon.
  19. Finish gravy: Remove from heat and whisk in cold butter for shine and silkiness. Adjust seasoning with salt and pepper.
  20. Slice tenderloin: Remove kitchen twine from tenderloin. Slice into 1 to 1.5-inch medallions and arrange on serving platter or plates.
  21. Serve: Spoon apple bourbon gravy generously over slices. Garnish with fresh thyme, rosemary sprigs, or thin apple slices. Serve immediately.

Notes

  • Use a meat thermometer for accurate doneness and best texture.
  • Apple bourbon extract provides aroma without alcohol burn; do not substitute with plain bourbon.
  • Choose firm apples like Gala to hold shape in stuffing.
  • Letting tenderloin rest before slicing ensures juicy medallions.
  • Use low-sodium beef broth to better control saltiness of the gravy.
  • Cast iron skillet is ideal for searing and transferring to oven.
  • Twine prevents the stuffed roll from unwrapping during cooking.

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