Beef Tenderloin Roast – A Classic Centerpiece for Christmas
So, About This Beef Tenderloin Roast…
Alright, here’s the deal. If you know me, you know holidays mean two things: one too many half-sipped glasses of mulled wine and my stubborn belief that a Beef Tenderloin Roast belongs in the middle of every Christmas table. No, really—ever since that year my uncle claimed he could do it better and ended up with something more “beef jerky” than roast, I’ve been on a mission to get it just right. (BTW, he still makes jokes, but also still comes back for seconds, so…)
Why I Keep Making This (Even When the Price Makes Me Gulp)
I make this when I want to feel like a proper grownup cook—even though I’m still just winging it half the time. My family goes crazy for this because it’s somehow both fancy and totally forgiving, which is handy when you’re three glasses of prosecco into Christmas prep. (Seriously, just don’t overcook it. That’s the only trick.) Also, if you’ve ever battled with a dry Christmas turkey, this feels like sweet, juicy redemption.
Stuff You’ll Need (Plus, My Cheats and Swaps)
- 1 whole beef tenderloin (about 4-5 lbs)—sometimes I’ve grabbed two smaller ones if that’s what’s there; the world keeps spinning.
- 2-3 tbsp kosher salt (Grandma swore by Maldon. I use whatever’s in the cupboard.)
- 2 tbsp cracked black pepper
- 2-3 tbsp Dijon mustard (I tried spicy brown once. Mistake. Though my dad liked the kick.)
- 3-4 tbsp olive oil (Butter if you’re feeling decadent. I sometimes mix the two because I can’t help myself.)
- 3-4 cloves garlic, smashed (Garlic powder works in a pinch. Don’t tell anyone.)
- Fresh herbs: rosemary, thyme—handfuls, or whatever’s left by Christmas Eve
Optional: A bit of red wine splashed in during roasting smells amazing; also, if you’re not a garlic person, just skip it (but who isn’t?).
How I Actually Make It (With a Few Detours)
- Prep time! Take your beef out of the fridge at least an hour before. It shouldn’t be shivering for its big moment. Pat it dry (this makes the crust better).
- Season like you mean it: Rub all sides with olive oil, then slather with mustard. I honestly just use my hands; it’s the only way. Salt, pepper, press on the garlic and herbs. (This is where I usually taste the mustard from the lid. Critical step… for me at least.)
- Roasting: Stick it on a rack in a roasting pan or, honestly, even a big baking tray with foil will do (if you forgot the rack, just scrunch up some foil ‘snakes’). Roast at 475°F (yes, I know, it’s hot) for about 25 minutes.
- Turn it down: Lower to 375°F and keep roasting. I usually check after 15 minutes. For medium-rare, you’re aiming for 125°F in the thickest part with a meat thermometer. But if you don’t have one, poke it—a little resistance is good, too much feels…well, too much. Total time usually comes to 35-45 minutes, depending how chunky your roast is.
- Let it rest! I know, you want to eat. But give it 20-30 minutes covered loosely in foil. Otherwise, you end up with a juice puddle and dry slices. (Learned that form bitter experience.)
- Slice and serve: I like thick slices but do what makes you happy. Tastes fancy either way.
Stuff I Wish Someone Had Told Me (Notes)
- Actually, I find it works better if you dry the beef with paper towels before seasoning. Makes the crust crackle.
- Salt ahead of time works magic. If you remember, do it the night before, but it’s not life or death.
- Trying to carve perfect slices? Use a serrated bread knife if your chef’s knife is dull. No one’s judging.
What Happens If You Play Around? (Variations)
- I once swapped Dijon for honey mustard. Wasn’t my favorite—too sweet—though Mom tried to be polite.
- Mixing rosemary and sage gives a nice twist, especially if you want to lean Thanksgiving-ish even at Christmas.
- Cracked pepper crust? Amazing. Just go heavy-handed. Or try brushing with a bit of miso paste before roasting. That was surprisingly good, actually.
Stuff I Use (But You Can Improvise)
- Roasting pan with a rack (honestly, done this straight on a baking sheet with foil ‘lifters’ more than once)
- Meat thermometer (okay, this one’s helpful, but if you don’t have one—just poke it with a fork and trust your instincts)
- Tongs, sharp knife… Or a regular dinner fork if all else fails
How Long Will It Last? (Spoiler: Not Long in My House)
Technically, it’ll keep 3-4 days, tightly wrapped in the fridge. Reheat gently or just eat cold with horseradish sauce (which I may love more than the beef itself). But honestly, I can’t remember the last time we had leftovers last more than a day.
What Should You Eat With It?
I lean classic: roasted potatoes with a ridiculous amount of butter, Brussels sprouts—even though my brother insists he hates them every year then eats half the pan. Oh, and a bottle of this Cabernet Sauvignon my cousin brings (I always look forward to it). Yorkshire puddings are a new tradition, since I found the BBC Good Food recipe that never lets me down.
If I Could Go Back in Time: Pro Tips (AKA, Learn from My Overcooked Beef!)
- I once tried skipping the resting step because I was starving. Big mistake. Meat went dry and all the juices ran everywhere. Be patient, pal.
- Seriously, it’s worth splurging on proper salt and not skimping with the pepper. Trust me—it matters.
- Browning it super hot at the start makes the outside tasty, but don’t let it smoke up the kitchen too much or you’ll hear about it from your guests for years.
The Burning Questions People Have Actually Asked Me
- Can I make this ahead? Kinda. You can season the beef the day before, but roast it right before serving for best results.
- What if I don’t have fresh herbs? Use dried and maybe cut the amount by half. Fresh is better but no one’s tracking you. It still tastes like Christmas.
- How do I make it more well done? Add another 10-15 minutes and watch closely, but don’t blame me if it’s less juicy! (Okay, okay, my mom likes hers medium-well. Still good. Not my thing, though.)
- What wine pairs well? Red, ideally. Tried a malbec last year—magical. But I say drink what you like. No one actually remembers wine pairings after dessert anyway.
- My crust fell off; what did I do wrong? Probably didn’t dry the beef enough or didn’t press the herbs and mustard on firmly. Happens to the best of us. Just scoop it up and sprinkle on slices—it’ll be our delicious little secret.
And that’s the whole story. If you try it—or want to swap war stories about beef mishaps—leave a comment or just e-mail me; always up for a kitchen chat. Merry Christmas—and good luck with the washing up!
Ingredients
- 1 whole beef tenderloin (about 4 lbs), trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 4 tablespoons unsalted butter, softened
Instructions
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1Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels.
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2Rub the tenderloin all over with olive oil, salt, and pepper. In a small bowl, mix the minced garlic, rosemary, thyme, and softened butter.
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3Spread the herb butter mixture evenly over the surface of the beef. Tie the tenderloin with kitchen twine at 2-inch intervals for even cooking.
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4Place the tenderloin on a rack in a roasting pan. Roast for 40-45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
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5Remove from the oven and tent loosely with foil. Let rest for 15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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