Delicious Gluten-Free Beef Tenderloin Recipe for Foodies

Welcome to my kitchen! As a nutritionist and food blogger, I always strive to provide the tastiest yet healthiest recipes for my readers. Today, I am excited to share with you one of my favorite gluten-free and dairy-free recipes – the Gluten Free Stuffed Tenderloin of Beef Recipe.

This extraordinary dish is perfect for a special occasion or just to treat yourself and your loved ones with something delicious and nutritious. It is an exquisite combination of beef tenderloin, bacon, pine nuts, cooked ham, black olives, garlic clove, yellow onions, carrots and many other flavorful ingredients that will surely tickle your taste buds.

The process of stuffing the beef with these ingredients can be somewhat daunting, but fear not! My easy-to-follow steps and helpful tips will guide you every step of the way. Plus, you can easily customize this recipe to suit your taste preferences by substituting or adding different ingredients.

I urge you to give this recipe a try – once you’ve tasted it, you’ll be hooked. So, let’s get started!

Why You’ll Love This Recipe

Gluten Free Stuffed Tenderloin of Beef
Gluten Free Stuffed Tenderloin of Beef

If you are looking for a meal that is indulgent yet healthy and gluten-free, look no further than this recipe for Gluten-Free Stuffed Tenderloin of Beef! There are endless reasons why you will fall in love with this dish, but let me highlight a few of the most compelling.

Firstly, this recipe is incredibly versatile. You can make it your own by swapping out ingredients or adjusting proportions to suit your personal tastes. For example, if you are in the mood for something zesty and flavorful, you might choose to add some black olives or pine nuts to the stuffing mixture. Or if you prefer a sweeter flavor profile, you could try adding some dried cranberries or raisins to the mix.

Secondly, this recipe is perfect for special occasions. Impress your guests with a stunning display of tender beef stuffed with cheese and savory herbs. The colorful stuffing ingredients create an eye-catching presentation that looks as gourmet as it tastes. Whether you are celebrating a birthday, anniversary, or just want to elevate your weeknight dinner routine, this dish is sure to impress.

Finally, this recipe is not only delicious but also nutritious. The stuffed tenderloin provides plenty of protein and vitamins without the added weight of dairy or gluten-laden ingredients. Instead of feeling sluggish and heavy after eating a traditional meat-and-potatoes dish, with this recipe you’ll feel energized and satisfied.

So why wait? Give my recipe for Gluten-Free Stuffed Tenderloin of Beef a try tonight – I guarantee you won’t regret it!

Ingredient List

 Juicy tenderloin of beef stuffed with mouth-watering gluten-free stuffing.
Juicy tenderloin of beef stuffed with mouth-watering gluten-free stuffing.

Beef Tenderloin: The star ingredient of this recipe is the beef tenderloin. Make sure to choose a piece that is 1 1/2 to 2 inches thick for optimal results.

Bacon: We will be using bacon to add a rich, savory flavor to the stuffing. You’ll need about 6 slices.

Pine Nuts: To add some crunch and texture, we will be incorporating some pine nuts into the stuffing mixture. You’ll need approximately 1/4 cup.

Garlic Cloves: To add some depth of flavor, we will be using garlic cloves. You’ll need two cloves, minced finely.

Yellow Onion: For the stuffing, you’ll also need one large yellow onion, diced.

Cooked Ham: For an extra layer of flavor, we will be adding some chopped cooked ham to the stuffing mix. You’ll need approximately 1/2 cup.

Black Olives: To give a salty bite and depth we will use roughly chopped ripe sliced black olives, around 1/3 cup.

Carrots: We will also be adding in some grated carrots for sweetness and nutrition. One medium carrot should suffice.

Parsley: To garnish our dish, we’re going to use a few sprigs of fresh parsley leaves minced finely.

Salt and Black Pepper: You’ll need both kosher salt and black pepper for seasoning to taste.

Olive Oil and Butter: To cook the ingredients in, you’ll need both olive oil and butter

Spinach Goat Cheese Stuffed Pork Cushion
-One pork cushion (about 2 pounds)

-4 ounces crumbled goat cheese

-10 ounces frozen spinach thawed with excess moisture squeezed out

-Half a small yellow onion minced

-2 garlic cloves minced

-1/4 to 1/3 cup breadcrumbs

-1 tablespoon olive oil

-1 tablespoon butter

-Salt and black pepper to taste

The Recipe How-To

 Get ready to impress your guests with this gluten-free stuffed tenderloin of beef.
Get ready to impress your guests with this gluten-free stuffed tenderloin of beef.

Now comes the most awaited part -the recipe itself. Be ready for some mouth-watering goodness of a gluten-free Stuffed Tenderloin of Beef. This recipe has certain stages you’ll need to go through with preparation in the initial stages to stuffing and cooking.


First and foremost, gather up all the ingredients required for this ‘stuffed to perfection’ beef tenderloin. Here is the list of everything you need:

  • 2 lbs Beef Tenderloin Roast
  • Salt and Black Pepper
  • 1 Small Yellow Onion
  • 1 Garlic Clove (Minced)
  • 1/4 cup Pine Nuts (Toasted)
  • 1/4 cup Finely Chopped Parsley
  • 2 oz Cooked Ham (Finely Chopped)
  • 2 oz Black Olives (Pitted and chopped)
  • 1/4 cup Pine Nuts (Toasted)
  • 4 Strips Bacon (Diced)

Now that you have your “mise en place” or “food preparation” in order, we can proceed with the recipe steps.


  1. Heat oven to [350°F].
  2. In a [10-inch skillet], melt [1 tablespoon] butter over medium-high heat. Add diced bacon and sauté until crisp, then remove it from the pan.
  3. In the same [skillet], add [1 tablespoon] olive oil and sauté the onions, garlic, and carrots until they are soft.
  4. Meanwhile, prep your tenderloin by removing any excess fat, silver skin, or gristle before cutting off the Chateaubriand–the firmer section of the beef tenderloin roast.
  5. Use a meat mallet to pound out the meat until it’s even in thickness.
  6. Season with salt, black pepper on both sides before spreading spinach-goat cheese filling on one side of the meat.
  7. Then spread the sautéed onion, garlic, carrots, pine nuts, parsley, black olives and cooked ham mixture evenly over the spinach.
  8. Roll up the filet along the long side to form a neat roll.
  9. Using butcher’s twine, tie the tenderloin tightly at 2-inch intervals.
  10. Brush beef with olive oil, sprinkle with kosher salt and freshly ground black pepper.
  11. Roast the meat for about [30 minutes] or until it reaches an internal temperature of [135°F].
  12. Then remove the tenderloin from your oven and allow it to rest for [5 minutes].
  13. Remove twine before serving and slice into [1/4 – 1/2 inch slices].
  14. Finally, serve hot.

Bravo! You have successfully cooked a gluten-free Stuffed Tenderloin of Beef that will amaze your guests with its flavor and appearance.

Stuffed Pork Tenderloin Variation

If you like pork tender

Substitutions and Variations

 This gluten-free recipe brings out the natural flavor of the beef and combines it with the perfect stuffing.
This gluten-free recipe brings out the natural flavor of the beef and combines it with the perfect stuffing.

If you’re looking to switch up this gluten-free stuffed beef tenderloin recipe or cater to specific dietary needs, there are several substitutions and variations you can try.

Firstly, if you prefer pork, you can substitute the beef tenderloin with a pork tenderloin. The stuffing ingredients can remain the same, or you can experiment with different flavors like spinach and goat cheese or blue cheese.

For a low carb variation, you can replace breadcrumbs with crushed pork rinds or almond meal. You can also switch out the bacon for turkey bacon and use olive oil instead of butter.

If you’re looking for a vegetarian option, you can swap out the meat entirely and substitute it with mushrooms or roasted vegetables. For example, portobello mushrooms work great as a protein replacement in this recipe.

For a luxurious twist, you can stuff the beef tenderloin with lobster or brie instead of bacon and pine nuts. This would make for an excellent Valentine’s Day dinner or special occasion meal.

To take this recipe from delicious to exquisite, serve the stuffed beef tenderloin with a wine sauce or mushroom sauce. Or opt for a decadent béarnaise sauce on top.

And if cranberry stuffing isn’t your thing, try experimenting with different flavors such as apple and sausage stuffing or pecan and raisin stuffing to switch things up.

Remember, cooking is all about experimentation and creativity. Don’t be afraid to play around with different flavors and ingredients to find your perfect variation of this gluten-free stuffed beef tenderloin recipe.

Serving and Pairing

 Who knew gluten-free could taste so good?
Who knew gluten-free could taste so good?

When it comes to serving and pairing this gluten-free stuffed tenderloin of beef recipe, there are a few key things to consider.

First and foremost, the star of the show is the tenderloin itself. This succulent cut of meat is sure to impress your guests with its juicy and flavorful taste. To really showcase its deliciousness, I recommend pairing it with some simple sides that won’t overpower its flavor. Some favorites include roasted baby potatoes or a side salad dressed with a light vinaigrette.

But don’t underestimate the impact that the stuffing can have on the overall experience! The mushroom, spinach and goat cheese stuffing brings a depth of flavor that works perfectly alongside the beef. To highlight these flavors, consider serving this dish with some roasted mushrooms and greens beans to further enhance their earthy notes.

As for beverages, this rich and hearty dish pairs well with a full-bodied red wine like Cabernet Sauvignon or Syrah. If you prefer something lighter or more refreshing, a crisp green apple and cucumber Collins cocktail is also an excellent choice.

All in all, when it comes to serving and pairing this gluten-free stuffed tenderloin of beef recipe, simplicity is key. Keep the focus on the main event – the meat – while complementing it with sides and drinks that will elevate its deliciousness even further.

Make-Ahead, Storing and Reheating

 The combination of beef and gluten-free stuffing is a match made in heaven.
The combination of beef and gluten-free stuffing is a match made in heaven.

As a busy nutritionist-cum-blogger, I know that time is of the essence in the kitchen. That’s why I highly recommend making this gluten-free stuffed tenderloin of beef recipe ahead of time whenever possible. Both the beef and the stuffing can be prepared up to a day in advance, which makes this dish perfect for entertaining or for those hectic weeknight dinners.

To store the beef, wrap it tightly in plastic wrap, and place it in an airtight container. Store it in the refrigerator for no more than 24 hours before cooking it. If you need to store it for longer than that, you can freeze it once cooked and cooled.

When it comes to reheating, there are a few things to keep in mind. First off, make sure the beef has completely cooled before wrapping it up and storing it in the fridge or freezer. To reheat, first preheat your oven to 350°F. Remove the beef from its wrapping and place it on a baking sheet. Cover loosely with foil and bake until heated through. This should take about 10-15 minutes.

If you’re reheating individual slices or leftovers, I recommend using a microwave-safe dish, covering it with a damp paper towel, and heating on medium power for 30 seconds at a time until heated through.

With these tips, you can make this delicious gluten-free stuffed tenderloin of beef ahead of time and reheat it easily for delicious leftovers throughout the week!

Tips for Perfect Results

Cooking a gluten-free and dairy-free stuffed tenderloin of beef can be intimidating. But, with the right tools and tricks, it can be as easy as pie. Here are some tips that will guarantee delicious results every time you make this recipe.

Firstly, to ensure your tenderloin is evenly cooked, always use a meat thermometer. Make sure to insert it in the thickest part of the meat and check that it reaches an internal temperature of 135-140 degrees Fahrenheit for medium rare, 145-150 degrees Fahrenheit for medium, and 155-160 degrees Fahrenheit for well done.

Secondly, when slicing the beef tenderloin, use a sharp knife and cut against the grain to ensure maximum tenderness. This will prevent chewy bites while enjoying your delicious meal.

Thirdly, stuffing the beef tenderloin could be quite tricky; however, you can minimize this by flattening the filling before placing it onto the tenderloin. It would be best if you use a meat mallet to pound it flat—this makes rolling up the tenderloin roast much more natural.

Fourthly, use good quality ingredients for this stuffed tenderloin recipe. The flavor profile of the dish is only as good as its ingredients. Invest in fresh vegetables, quality beef or pork tenderloin and flavorful herbs and seasonings like parsley or garlic cloves.

Fifthly, before wrapping your stuffed beef or pork roast with bacon strips or cooking twine to keep everything in place during roasting, brush it with olive oil. Doing this will add some extra moisture and prevent the tenderloin from drying out.

Lastly, let the roast rest for a few minutes after cooking before slicing it up. This will allow the juices to redistribute throughout the whole thing instead of spilling out onto your cutting board.

By following these simple tips in preparing your gluten-free stuffed Tenderloin of Beef recipe – using a meat thermometer, slicing against the grain, flattening the filling, using quality ingredients, brushing it with olive oil before wrapping and allowing the roasted beef to rest and breathe so that its flavors can meld better – you will be guaranteed that your dish turns out perfectly every time.

Bottom Line

In conclusion, this gluten-free stuffed tenderloin of beef is an excellent recipe to try out for anyone looking to indulge in a delicious yet healthy meal. With its various substitutions and variations, you can experiment with different stuffing ingredients such as blue cheese, mushrooms, olives, and more. This recipe is perfect for any occasion- from intimate dinners to large family gatherings.

The joy of cooking is in finding new ways to enhance the flavor of your dishes while keeping it nutritious. This gluten-free stuffed tenderloin of beef recipe does just that by providing a low-carb, dairy-free, and gluten-free option while incorporating flavors like parsley, pine nuts, bacon, and brandy.

I encourage you to give this recipe a try and see for yourself how easy it is to create restaurant-quality meals right at home. You can even make some modifications by using pork tenderloin or adding different types of cheeses like brie or gorgonzola.

In the end, food is a great way to bring people together and create memories. With this gluten-free stuffed tenderloin of beef recipe, you’ll be able to do just that while also keeping everyone happy and healthy. So go ahead and get cooking!

Gluten Free Stuffed Tenderloin of Beef

Gluten Free Stuffed Tenderloin of Beef Recipe

Adapted from a recipe my favorite New Orleans cookbook.
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Gluten-free
Calories 1343.9 kcal


  • 4 lbs tenderloin beef, well trimmed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon oil
  • 2 carrots, coarsely chopped
  • 1 yellow onion, coarsely chopped
  • 1 1/2 cups yellow onions, finely chopped
  • 1 garlic clove, minced
  • 2 ounces sliced black olives, finely chopped
  • 1/2 cup cooked ham, finely chopped
  • 1 cup baby bella mushroom, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 egg yolks, slightly beaten
  • 2 tablespoons brandy
  • 1/4 cup whole pine nuts
  • 4 pieces bacon
  • 3 tablespoons tawny port


  • Ask your butcher to cut your tenderloin so that it rolls out flat for stuffing. Or, simply cut tenderloin almost all the way through in 3/4 inch slices.
  • Preheat oven to 500 degrees.
  • In a small frying pan, heat oil over high heat and saute carrots and coarsely chopped onion, stirring constantly for 2 minutes. Remove from heat.
  • Grease the bottom of a large roasting pan. The slotted upper roasting tray will not be used. Transfer sauted carrots/onions down the center of the roasting pan to serve as the "bed" for the roast.
  • In a medium size bowl, combine stuffing ingredients: finely chopped onions, garlic, olives, ham, mushrooms, parsley, yolks, brandy and pine nuts. Mix well.
  • Place trimmed and butterflied roast on a large cutting board. Dry meat, then sprinkle with salt with pepper.
  • Working with roast on the cutting board, spread stuffing over entire surface of the butterflied tenderloin. Roll tenderloin around the stuffing, starting with the long side. Finished roll should have the outer long side at the bottom of the roll to keep roll from falling apart. If you chose to cut 3/4 inch slices, spread equal amount of stuffing between each slice of tenderloin.
  • Place 4 slices of bacon along the top of the tenderloin to add moisture and fat to the meat while roasting.
  • For rolled roast, wrap the roast with roasting twine to keep it secure. Transfer the rolled and tied roast to the roasting pan and place it along the row of sauteed carrots/onions.
  • Place roast in 500 degree oven for 5 minutes. Then reduce heat to 375 degrees and cook for 35 minutes.
  • Begin testing for doneness after 35 minutes. Remove roast from oven and test with a meat thermometer for desired temperature. Note that roast will likely be thick at one end and thinner at the other, which allows you to achieve a range of temperatures in the final product. Return roast to the oven and keep testing the temperature of your roast every 8-10 minutes, taking temps along the length of the roast until you achieve the desired result.
  • Using kitchen shears, carefully remove and discard roasting twine and bacon.
  • Transfer roast to a heated deep platter (to contain the au jus), cover loosely with foil and allow roast to rest for 20 minutes. Resting allows time for roast juices to be absorbed and cooking process to diminish.
  • To finish the au jus, strain remaining juices from roasting pan into a small sauce pan. Add port. Boil for 3 minutes. Pour over roast just prior to serving and be sure to sauce each serving with a spoonful of au jus.

Add Your Own Notes


Serving: 262gCalories: 1343.9kcalCarbohydrates: 6.3gProtein: 18.7gFat: 136.5gSaturated Fat: 55.1gCholesterol: 221.5mgSodium: 364.9mgFiber: 1.4gSugar: 2.6g
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