Impress with Stuffed Beef Roast and Red Wine Sauce

Welcome to my kitchen, where today we’ll be cooking up something truly special – a stuffed beef tenderloin roast with a luscious red wine sauce. This recipe is perfect for special occasions – an intimate dinner party, a romantic date night or any time you feel like indulging in something truly decadent.

There’s something about the combo of tender beef, the earthy richness of mushrooms and spinach all wrapped up together that is just so inherently satisfying. And when you add in the complex flavors of a hearty red wine reduction, well…let’s just say you’re in for a treat.

Not only is this dish delicious, but it’s also beautiful to look at – perfect for wowing your guests. And although it may seem intimidating at first glance, I promise you it’s not as difficult as it looks. With a little patience and attention to detail, anyone can pull off this impressive dish.

So, put on your apron and let’s get started on creating something truly special – a stuffed beef tenderloin roast with red wine sauce that will leave everyone asking for seconds (and maybe even thirds!).

Why You’ll Love This Recipe

Stuffed Beef Roast With Red Wine Sauce
Stuffed Beef Roast With Red Wine Sauce

Are you looking for a dinner recipe that’s special enough to impress your guests, but also not too complicated to make? Look no further than this stuffed beef roast with red wine sauce recipe. Trust me, your taste buds will thank you.

The tender and juicy beef tenderloin is stuffed with a flavorful mixture of spinach, mushrooms, and garlic, adding an extra dimension of taste and texture. The slow-roasted beef is thyme-studded and made even more delicious with the rich and fragrant wine reduction sauce made from dry red wine like Cabernet Sauvignon or Pinot Noir.

This dish is perfect for any special occasions, from romantic date nights to fancy dinner parties. Once you try it, you’ll be making it a regular addition to your recipe collection. Plus, leftovers (if there are any!) can be used in sandwiches or salads for a quick and hearty meal the next day.

What makes this recipe even better is its versatility. You can modify the stuffing according to your personal preferences or substitute the beef tenderloin with fillet steak or even use a slow cooker to make it even easier. Trust me, whatever variations you choose – this recipe will always come out deliciously.

So, what are you waiting for? Give this stuffed beef roast with red wine sauce recipe a try, your taste buds will thank you!

Ingredient List

“Juicy and flavorful, this stuffed beef roast is a showstopper!”

Ingredients You’ll Need

  • 1 beef tenderloin (4-5 pounds), trimmed
  • 8 ounces baby spinach, cleaned and trimmed
  • 4 ounces bacon, finely chopped
  • 1 cup red wine (a dry red like Cabernet Sauvignon or Pinot Noir works best)
  • 1 cup beef broth
  • 1/4 cup all-purpose flour
  • 1/4 cup of water
  • 2 tablespoons of finely chopped garlic
  • 4 sprigs fresh thyme, plus more for garnish
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 teaspoons freshly ground black pepper
  • Kosher salt

Ingredient Notes
Beef Tenderloin:

When choosing a tenderloin for this stuffed beef roast recipe, consider the size of your party. A whole tenderloin will typically feed about 10 people, so if you’re cooking for a smaller group, you might want to opt for a smaller piece of meat.

Baby Spinach:

Fresh baby spinach is essential in this recipe as it not only adds flavor to the beef but also contributes to its nutritional profile. If you want to use frozen spinach, be sure to thaw and drain them well before using them in the recipe.


The bacon added to the stuffing makes it flavorful and adds a new level of depth to the dish. Look for thick-cut bacon if possible as it stands up better during cooking and doesn’t fall apart quickly.

Red Wine:

Choose dry red wine such as Cabernet Sauvignon, Merlot or Pinot Noir. These wines are ideal because they’re rich enough to stand up against the beef’s powerful flavor, but they don’t have an overpowering sweetness.

Beef Broth:

Beef broth is added to the sauce to add more meaty flavor and depth. Making your beef broth is sure to whip up that beefy kick, but store-bought works fine as well.

All-Purpose Flour:

All-purpose flour is used as a thickening agent for the sauce recipe. Whisked with water, it forms a roux, which helps thicken the sauce like gravy.

The Recipe How-To

“Impress your dinner guests with this mouthwatering dish.”

Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit.

Prepare The Beef

Trim off any excess fat or silver skin from the beef tenderloin. Cut a lengthwise slit down the center of the tenderloin, but do not cut all the way through. The goal is to create a pocket for stuffing. Season the tenderloin with fresh coarse ground black pepper.

Add The Stuffing

In a large skillet over medium heat, cook finely chopped bacon until crispy. Remove from pan and set aside. In the same skillet, sauté spinach and mushrooms until just wilted. Add fresh minced garlic, salt, and pepper to taste. Remove pan from heat and mix in crispy bacon, breadcrumbs, and grated Parmesan cheese.

Press the stuffing mixture into the pocket of the tenderloin with a spoon, making sure it’s evenly distributed throughout.

Tie The Beef

Using kitchen twine, tie up the stuffed beef tenderloin at 1-inch intervals. This will keep it from falling apart during cooking.

Roast The Beef

Place the stuffed, tied beef tenderloin into a roasting pan or baking dish. Roast for about 1 hour, or until an internal thermometer reads 130 degrees Fahrenheit for medium-rare.

Make The Red Wine Sauce

While the beef is roasting, prepare the red wine sauce. In a saucepan, melt 3 tablespoons of butter over medium heat. Sauté finely chopped shallots until they are soft but not browned. Add 2 tablespoons of all-purpose flour, stirring constantly for 2-3 minutes to make a roux.

Gradually whisk in 1 cup of dry red wine, like Cabernet Sauvignon or Pinot Noir. Increase heat to high and let the mixture reduce by a third to create a red wine reduction. Add 1 cup of beef broth and 2-3 sprigs of fresh thyme. Reduce heat to low and simmer for 10-15 minutes.

Remove the thyme sprigs and transfer the mixture into a blender. Add 2-3 cloves of roasted garlic and blend until smooth. Return the sauce to the pan, adjust seasoning with salt and freshly ground pepper, if needed. Add a tablespoon or two of butter, stirring constantly, to create a silky texture.

Rest And Serve

Once the beef is done cooking, remove it from the oven and let it rest for about 10 minutes. Remove the kitchen twine and slice into thick rounds.

Serve the beef with the red wine sauce on the side or drizzled over it. Garnish with fresh parsley leaves, if desired.

Enjoy your sumptuous stuffed beef roast with red wine sauce recipe!

Substitutions and Variations

“Red wine sauce adds a rich depth of flavor to this classic roast.”

If you’re feeling adventurous in the kitchen, there are a variety of substitutions and variations to play with when it comes to making this stuffed beef roast with red wine sauce. Here are a few ideas:

– Different cuts of beef: Though this recipe calls for beef tenderloin, you could easily substitute it with other types of beef roasts, such as ribeye or sirloin. Just keep in mind that cooking times may vary depending on the cut you choose.

– Other herbs and spices: If thyme isn’t your favorite herb, you could opt for rosemary, oregano, or basil instead. Additionally, you could add other spices like cumin, paprika, or chili powder to give the dish a different flavor profile.

– Different stuffing: While the recipe suggests using a spinach and mushroom stuffing, you could try experimenting with different fillings like blue cheese and walnuts, bacon and cheddar cheese, or even caramelized onions and figs.

– Wine variations: Although Cabernet Sauvignon and Pinot Noir are recommended for the red wine sauce recipe, you could use other varieties of dry red wine as well. Merlot or Syrah would also work nicely in this recipe.

– Vegetarian version: For those who don’t eat meat, consider substituting the beef tenderloin with portobello mushrooms or cauliflower steak. Instead of using beef broth in the wine sauce recipe, opt for vegetable broth instead.

By trying out different substitutions and variations in recipes like this stuffed beef roast with wine sauce recipe, you can make it your own while discovering new flavors that might just surprise your taste buds!

Serving and Pairing

“Perfection on a plate: tender beef, oozing cheese, and savory herbs.”

When it comes to serving this delicious stuffed beef roast with red wine sauce, you can either plate the slices with a dollop of wine sauce or serve it family-style on a large platter.

The richness of the beef and the savory flavors of the stuffing and wine sauce are best paired with roasted vegetables like carrots, asparagus, and potatoes. You could also go for a side salad with arugula or spinach dressed in a balsamic vinaigrette to complement the dish’s deep flavors.

No steak night is complete without wine, and this dish pairs remarkably well with a full-bodied dry red wine like Cabernet Sauvignon or Pinot Noir. These wines have firm tannins, which counterbalance the meat’s richness and bring out its natural sweetness.

Suppose you’re not a wine person. In that case, you can opt for a beef broth gravy or even just pan drippings for simplicity’s sake. A glass of cold beer also goes great!

The taste of wine sauce perfects this special roast beef recipe that requires attention by using the right pairing that complements the dish’s flavor profile. So, take your time when selecting a pairing for this dish because it’s worth it!

Make-Ahead, Storing and Reheating

“Transform a basic roast into a gourmet meal with these simple steps.”

The Stuffed Beef Roast with Red Wine Sauce is a perfect special occasion dish that can be made ahead of time. This delicious roast beef can be stored in the refrigerator for several days before being reheated. For best results, wrap the beef in plastic wrap and aluminum foil to prevent moisture loss and to maintain its flavor.

To reheat the stuffed beef roast, preheat the oven to 300F (150C). Place the beef in a baking dish and cover it with foil. Bake for approximately 15-20 minutes or until heated through. You can also reheat individual slices by heating them in a skillet with a tablespoon of butter until they are warm.

To make this dish well ahead of time, you could freeze it after baking. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to three months. Allow it to thaw overnight in the refrigerator before reheating it as instructed above.

For those who prefer slow cookers or Dutch ovens, cooking this beef fillet is possible using them as an alternative. Once done, just pour wine sauce over the top, allowing it to soak deep into the meat.

When making this recipe ahead of time or freezing, make sure not to add the sauce so you don’t compromise its texture.

Overall, Stuffed Beef Roast with Red Wine Sauce is a perfect main dish that deserves investing time and effort into. It’s hearty, filling, flavorful – everything one could dream of when thinking of roasted beef perfection.

Tips for Perfect Results

“Winter comfort food at its finest – cozy up and dig in!”

Preparing a stuffed beef roast with red wine sauce recipe ensures an unforgettable and flavorsome meal experience. Delighting in beef’s distinct character amidst rich scents and aromas is an excellent way to enjoy a hearty meal. With that being said, here are some tips that will make your meal perfect.

Firstly, if you’re not able to find a Cabernet Sauvignon, don’t panic! You can opt for other dry red wine varieties, such as Pinot Noir, Merlot, or any kind of red wine you find on hand. These wines offer the perfect balance between tannins and acidity that will complement your dish perfectly.

Secondly, when slow-roasting your beef tenderloin, add garlic cloves to the thyme sprigs before inserting them into shallow cuts made over the tenderloin’s surface. This procedure secures an evenly distributed flavor, giving your meat depth.

Another important tip is using a thickening agent instead of relying solely on flour. While traditional recipes use flour exclusively to thicken sauces, using cornstarch or arrowroot powder results in a more beautiful layered taste because it does not mask the wine’s flavors but enhances them.

Lastly, be attentive to the cooking process when making the red wine sauce. Allow it enough time for the sauce to reduce properly while stirring consistently. A well-reduced wine sauce is perfect as it adds richness and depth to the overall flavor profile of the dish.

By following these tips, you’ll impress your family and friends with every bite of your perfectly cooked stuffed beef roast with red wine sauce.


Before concluding this stuffed beef roast with red wine sauce recipe, I want to address some frequently asked questions that might arise during the cooking process. Whether you are an experienced cook or a beginner, it is essential to have some guidance in case something unexpected happens or you simply need clarification. Keep reading to find solutions for common concerns and doubts.

What red wine is best for beef roast?

When it comes to Roast Beef, it is recommended to opt for tannic red wines like Cabernet Sauvignon, Merlot, Shiraz, Malbec and Barolo for the perfect pairing. If you have a fatty beef cut like Prime Rib, then you should go for wines with high tannin content. For leaner cuts of Roast Beef, it is best to choose aged wines that have had their tannin content reduced.

What flavor does red wine add to beef?

Red wines can be described as having bold and fruity flavors that complement steak dishes. Additionally, some dry red wines offer extra spice notes such as pepper, cinnamon, clove, nutmeg, anise, ginger, or cardamom. This particular category of wine is typically produced using Syrah, Grenache, Petite Syrah, Malbec or Zinfandel grapes.

What does cooking with red wine do for beef?

When it comes to cooking meat, poultry, or seafood, wine can be a valuable ingredient due to its acidic nature and rich flavor profile. A marinade that includes wine not only tenderizes the outer layer of the protein but also helps to keep it juicy and moist while cooking.

Is red wine good for roast?

When it comes to pairing wine with beef dishes, opting for dry and heavy red wines is ideal. Cabernet Sauvignon, Zinfandel, and Syrah are excellent choices as they add richness and depth to the flavor of the dish. Merlot, on the other hand, can be a tad sweeter but still works well due to its full-bodied nature. Go for these wines with confidence when complementing a hearty pot roast.

What is a thickening agent for red wine sauce?

As a sommelier, a helpful trick that I always suggest to make a succulent red wine sauce is to add cornflour, which acts as a thickening agent. It’s a powder that you can mix with water to create a paste, then stir it into the sauce while it’s boiling on low heat. Keep stirring until it thickens to your liking. It works like a charm!

Bottom Line

I hope this recipe for stuffed beef roast with red wine sauce has inspired you to try something new in the kitchen. The combination of tender beef, flavorful stuffing, and rich red wine sauce is sure to impress your guests or elevate a special occasion meal.

When it comes to wine pairing, don’t be afraid to experiment with different varietals. Cabernet Sauvignon and Pinot Noir are two great options that pair well with red meat, but feel free to choose a wine that you personally enjoy.

Remember to take your time with this recipe – the slow-roasting process is key to achieving a tender and flavorful result. And don’t forget to save any leftover wine for sipping alongside your meal!

In conclusion, stuffed beef roast with red wine sauce is a great recipe to add to your cooking arsenal. Impress your guests with this flavor-packed dish – they’ll surely be impressed by your culinary skills!

Stuffed Beef Roast With Red Wine Sauce

Stuffed Beef Roast With Red Wine Sauce Recipe

Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.
No ratings yet
Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine International
Calories 518 kcal


  • 4 1/2 lbs top sirloin roast
  • 2 teaspoons cooking oil
  • 3 slices bacon, finely chopped
  • 2 cups coarse dry breadcrumbs
  • 3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
  • 2 tablespoons creamed horseradish
  • 1 teaspoon fresh fresh coarse ground black pepper
  • 1/2 cup water

Red Wine Sauce

  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tablespoons creamed horseradish
  • salt & freshly ground black pepper


  • saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
  • Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
  • Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
  • Cut a deep pocket into the long side of the roast, almost all the way through.
  • Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
  • Place on rack in roasting pan. Pour water into bottom of pan.
  • Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
  • Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
  • Red Wine Sauce:
  • Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
  • Heat and stir for 1 minute.
  • Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
  • Serve over slices of beef.

Add Your Own Notes


Serving: 109gCalories: 518kcalCarbohydrates: 19.4gProtein: 36.7gFat: 30.2gSaturated Fat: 11.4gCholesterol: 117.9mgSodium: 470.9mgFiber: 2.1gSugar: 3.9g
Keyword < 4 Hours, Canadian, Meat, Roast Beef
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found