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Elevate your holiday table with this juicy, flavorful Christmas Dinner Beef Tenderloin Roast—the ultimate centerpiece for a festive menu. Paired with creamy sides, rich sauces, and classic Christmas staples, this tender, mouthwatering dish is easy to prepare yet delivers BIG on flavor. This filet mignon beef tenderloin recipe, cooked to perfection in a single roasting pan, is a family favorite that perfectly complements appetizers, cocktails, and all your holiday side dishes. Serve it alongside richly Glazed Ham or an Orange and Bourbon Turkey Breast to round out your Christmas dinner table. Make it your go-to main dish this holiday season for a feast with plenty of variety your guests will rave about!
For a full list of everything Christmas, including this beef roast Christmas dinner, check out my complete holiday menu. I offer ideas for Christmas dinner main course, desserts, and sides. A Southern Christmas Dinner Menu & Southern Christmas Recipe Ideas
Have you ever wondered why Santa is so jolly? Rumor has it that he knows the secret to a no-fuss, impressive Christmas dinner – a perfectly roasted beef tenderloin. Now, I’m not saying I’ve got Santa’s secret recipe, but this might be the next best thing. Prepare to dazzle your guests and perhaps even the man in red himself with this delectable feast. As it roasts, the aroma alone promises a visually stunning and flavorful meal. Nothing screams joy like a beef roast for Christmas dinner!
There’s something magical about the smell of a beef tenderloin roast wafting through the house on Christmas. It’s the kind of main dish that makes everyone’s eyes light up when they walk into the dining room. Served with sides like Southern Mashed Potatoes, Creamed Pearl Onions, or a medley of Brussels Sprouts and Cipollinis with crispy bacon, this recipe is the crown jewel of the holiday table. And guess what? You don’t need to be a professional chef to pull it off. With a few key tips and a bit of confidence, this Christmas Dinner Beef Tenderloin Roast will be the highlight of your menu—and maybe even the start of a new tradition!
Table of Contents
- Why This Roast Will WOW You
- Here’s What You’ll Taste with This Roast
- Beef Tenderloin Ingredients
- A Buying Guide for Beef Tenderloin
- Recipe Shortcuts
- Ingredient Notes
- How to Cook a Beef Tenderloin Roast
- The Difference Between ‘Cook To’ and ‘Rest To’
- Beer, Wine and Cocktail Pairings
- How To Serve
- Make Ahead and Storage Instructions
- Christmas Recipes for Rounding Out Your Spread
- Christmas Dinner Beef Tenderloin Roast Recipe
- Recipe FAQs
Why This Roast Will WOW You
- Unmatched Flavor – Generously seasoned and perfectly cooked, every bite of this delicious beef tenderloin is a prized, juicy delight.
- Effortlessly Elegant – Christmas beef tenderloin looks like a masterpiece on any table, embodying the spirit of Christmas without hours of prep.
- Crowd-Pleaser – Whole beef tenderloin is a universal favorite – even picky eaters can’t resist its charm.
- No Searing – Baking soda raises the pH level of a big cut of meat, ensuring rich browning and crust development without the mess in a cast iron skillet.
- Roast Alone or Over a ‘Rack’ of Baby Potatoes – choose to roast baby potatoes beneath the roast and scratch a side dish off your already lengthy to-do list.
Here’s What You’ll Taste with This Roast
- Tender, juicy beef that melts in your mouth with every bite.
- Rich, savory flavors from the slow-roasted seasoning, infused deep into the meat.
- A slight smoky undertone from the roast’s natural caramelization as it cooks.
Beef Tenderloin Ingredients
Because this method requires few ingredients, the quality of the beef is paramount. If you belong to a big box store, shop them for the highest quality filet mignon roast you can afford. Treat the kitchen twine as a “must have” as it is as important as the ingredients themselves.
A Buying Guide for Beef Tenderloin
When buying a beef tenderloin, start by checking its appearance—look for a bright, vibrant red color, and avoid any cuts with grayish patches, as these could indicate age or poor quality. In terms of fat content, a thin layer of fat is perfectly fine, as it helps keep the meat juicy during cooking. However, if there’s too much fat, it will require more trimming, which can waste part of the tenderloin. For size, plan on about ½ pound of tenderloin per person. For larger gatherings, it’s best to opt for a whole tenderloin, ensuring you have enough to serve everyone without running short.
Recipe Shortcuts
- Use a Meat Thermometer – Skip the guesswork and ensure perfect doneness without constantly checking.
Ingredient Notes
Filet Mignon Roast
- Find It: Butcher or meat section.
Baking Soda
Promotes browning and creates a crispy crust.
- Find It: Baking aisle.
Kosher Salt and Black Pepper
Use kosher salt to enhance without being overly salty, while freshly ground black pepper adds a sharp, spicy kick.
- Find Them: Spice aisle.
Olive Oil
Choose extra virgin olive oil for richness.
- Find It: Near produce.
How to Cook a Beef Tenderloin Roast
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
Begin by setting your roast on the counter 30 minutes before beginning. Be sure to pat the roast dry with paper toweling on all sides before applying the baking soda mixture.
Step 1 – Trussing the Roast
Combine 2 1/4 teaspoons of Kosher salt with 1 rounded teaspoon each of black pepper and baking soda. Lay the roast on a clean surface, then rub the mixture all over it, making sure to cover the ends. Roll the roast over any leftover mixture on the work surface to coat it fully. Begin tying the roast with 10″ lengths of kitchen twine, starting at the center and spacing ties every 1 1/2 inches toward the ends. For any thin ends, fold them under and secure with twine for uniform cooking.
Your priority is to create a uniform appearance of the roast from end to end, using the twine to ensure it cooks evenly. After tying, trim and discard any excess twine.
Let the beef rest at room temperature for at least one hour, allowing the salt to draw out and then redistribute moisture evenly throughout the meat. TRUST ME – trust the process!
Step 2 – Roast the Beef
Preheat oven to 425°F. Brush the surface of the meat with a tablespoon of olive oil.
Place an oven-safe rack insert into a roasting pan and place the tenderloin roast atop the insert. No part of the roast should be touching the roasting pan. Load the roast into the fully pre-heated oven and set the oven timer for 5 minutes before reducing to 300°F. Do not open the oven door, rather allow the temperature to drop back gradually while the meat cooks.
Roast the beef until an instant-read thermometer inserted into the center shows 125°F for rare, then remove it from the oven. For additional doneness, keep cooking, checking every 6 minutes until it reaches your desired temperature. Once done, remove the beef, double wrap it in foil, and let it rest for 20 minutes to reach its “rest to” temperature, ensuring juices redistribute. This crucial step ensures perfect tenderness.
The Difference Between ‘Cook To’ and ‘Rest To’
It’s important to understand both the “COOK TO” temperature (when you remove it from the oven) and the “REST TO” temperature (the final temperature after resting). Meat keeps cooking even after it’s taken out of the oven. If you prefer more well-done sections of roast, test your ends first. If more time is needed, read the temperature every 6 minutes. Ovens vary widely so use a meat thermometer (I have linked the thermometer I use in the recipe card. It features Bluetooth capability via an app on my phone so I can remotely monitor temperature from anywhere) to gauge temperature accurately.
Variation: Adding Baby Potatoes to Roast with the Beef
Roast potatoes beneath the beef as a side dish. Use the layer of potatoes as a rack in lieu of a metal rack insert.
- Heat 2 tablespoons of olive oil in a roasting pan on medium-high. Add 5 large, chopped scallions, 4 cloves minced garlic, 1 tablespoon smoked paprika, 1 tablespoon Aleppo pepper, and 1/2 teaspoon of Kosher salt and 1/4 teaspoon of black pepper. Stir the aromatics until fragrant.
- Cook the 3 pounds baby red potatoes in the pan for 2 minutes, stirring. Turn off the heat, add 1/2 to 3/4 cup water to deglaze the pan, scraping up the fond. Then, roast the potatoes uncovered in the oven for 15 minutes.
- Take the potatoes out of the oven and lower the temperature to 300°F. Cluster the potatoes in the center of the pan to act as a rack for the beef. Coat the roast with olive oil and set it on the potatoes, ensuring it doesn’t touch the pan itself. Continue with the recipe as written.
Step 4 – After resting, remove the twine, slice in 1/2″ slices and arrange on a pretty platter. Serve with Caramelized Hearth Onions and Whipped Horseradish Cream if desired. NOTE: Do not open the oven door during the roast all but for turning the roasting pan halfway through cooking to promote even doneness.
Beer, Wine and Cocktail Pairings
For a beef tenderloin roast, opt for a rich, malty beer like a brown ale or a porter. These beers have enough body to complement the tender beef and, if serving with my Hearth Onions, also compliment them without overpowering the flavors.
A full-bodied red wine like Cabernet Sauvignon or Merlot is ideal for this dish. The bold tannins in the wine cut through the richness of the beef. The acidity in the wine also helps balance the heat of Horseradish Cream should you be serving alongside the beef making each bite and sip harmonious and well-rounded.
A classic whiskey-based cocktail, such as a Manhattan, pairs beautifully with the beef tenderloin roast. The depth and warmth of the whiskey enhance the umami flavors of the meat. This pairing adds an elegant touch to the meal, with a balanced interplay of bold flavors.
How To Serve
For an elegant touch, garnish the serving platter with fresh herbs like rosemary or thyme. I like to also drizzle a bit of pan jus over the beef for added flavor. Beef tenderloin is best served hot, so slice and serve it right away to ensure the perfect texture and flavor. Serve with classic accompaniments like caramelized onions and Whipped Horseradish Cream. This ‘trio’ creates a well-balanced bite of tenderloin every time with contrasting flavors and textures.
Make Ahead and Storage Instructions
While the beef tenderloin roast is best enjoyed fresh, you can prep the accompaniments ahead of time. The whipped horseradish cream can be made ahead and refrigerated for up to 2 days, allowing the flavors to meld. Just gently refold right before serving to eliminate the appearance of separation. The Hearth Onions may be sliced and stored in a covered container in the fridge until you are ready to caramelize them.
If you have any leftover beef tenderloin, allow it to cool completely before storing it. Wrap the roast tightly in plastic wrap or aluminum foil and place it in an airtight container. Leftover beef can be stored in the refrigerator for up to 3–4 days. For longer storage, slice the beef and freeze it in an airtight container or freezer bag for up to 3 months.
To reheat leftover beef tenderloin, preheat your oven to 250°F (120°C) and place the meat on a baking sheet, covered loosely with foil, for about 10–15 minutes or until warmed through. This gentle reheating method helps preserve the tenderness of the roast. If reheating individual slices, you can also warm them gently in a skillet with a bit of butter or oil over low heat. My family and I actually look forward to two dishes we make with leftovers: Beef Tartines and Leftover Beef Tenderloin Sandwiches.
Christmas Recipes for Rounding Out Your Spread
Christmas Dinner Beef Tenderloin Roast
Equipment
- meat rack If you're not using potatoes and your roasting pan doesn't come with one, you'll need a meat rack insert.
Ingredients
- 3 pounds beef tenderloin roast, Prime or highest quality you can afford
- 2 1/4 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking soda
- 1 tablespoon olive oil
Variation: Adding Potatoes
- 3 pounds baby red potatoes, washed and patted dry
- 5 large scallions, chopped
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika, use sweet or hot or a combination of both
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- ½ to ¾ cups water
- 1 tablespoon Aleppo pepper, optional; for added smoke, heat, and sweetness
Instructions
- Pat beef dry using paper towels. Remove any silver skin if necessary. Combine 2 1/4 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon baking soda and stir together. Liberally coat the roast all over including the ends with the seasoning.3 pounds beef tenderloin roast, 2 1/4 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon baking soda
- Using 10" lengths of kitchen twine, begin tying off the roast directly in the center. Tie every 1 1/2" inches working your way outward from center to end to end. If an end is very thin (like a tail), bend it back and tuck it alongside the roast, securing with the twine. You want the overall look of the roast to be equal from end to end, and the twine will aid in the even cooking. Snip off any long pieces of twine after tying and discard.
- Allow roast to sit at room temperature for at least one hour, SEASONED, for the salt to equitably draw, then redistribute moisture throughout the roast.
- Preheat oven to 425°F. Place a meat rack into the roasting pan. Brush the roast with a tablespoon of olive oil and place the roast directly on top of the rack. No part of the roast should be touching the roasting pan. Load the roasting pan into the fully preheated oven and set the timer for 5 minutes. When 5 minutes is up, lower temperature to 300°F. NOTE: See below if preparing the variation with baby red potatoes.1 tablespoon olive oil
- Roast the beef until an instant-read thermometer inserted into the center shows 125°F for rare, then remove it from the oven. For additional doneness, keep cooking, checking every 6 minutes until it reaches your desired temperature. Once done, remove the beef, double wrap it in foil, and let it rest for 20 minutes to reach its "rest to" temperature, ensuring juices redistribute. This crucial step ensures perfect tenderness. After resting, remove the twine, slice in 1/2" slices and arrange on a pretty platter. Serve with Whipped Horseradish Cream and Hearth Onions if desired. NOTE: Do not open the oven door during the roast all but for turning the roasting pan halfway through cooking to promote even doneness.
Variation: Adding Potatoes
- In a roasting pan over a stove top burner, bloom the aromatics by first heating 2 tablespoons of olive oil over medium high heat. Add the scallions, garlic, smoked paprika, Aleppo pepper (if using), and 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Stir until fragrant.3 pounds baby red potatoes, 5 large scallions, 4 cloves garlic, 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper, ½ to ¾ cups water, 1 tablespoon Aleppo pepper
- Add the potatoes whole and cook, stirring, for about 2 minutes. As fond begins to build up on the bottom of the roasting pan, turn off the heat and add the water into the roasting pan, scraping the bits of fond to loosen. Place the potato mixture into the oven for 15 minutes uncovered.
- Remove the potatoes from the oven. Reduce heat to 300°F. Stir and gather the potatoes into the middle of the roasting pan.
- Brush the beef with a tablespoon of olive oil and place the roast directly on top of the potatoes. No part of the roast should be touching the roasting pan.
- Place back into the oven. Roast the beef until an instant-read thermometer inserted into the center shows 125°F for rare, then remove it from the oven. For additional doneness, keep cooking, checking every 6 minutes until it reaches your desired temperature. Once done, remove the beef, double wrap it in foil, and let it rest for 20 minutes to reach its "rest to" temperature, ensuring juices redistribute. This crucial step ensures perfect tenderness. After resting, remove the twine, slice in 1/2" slices and arrange on a pretty platter. Serve with Whipped Horseradish Cream and Hearth Onions if desired. NOTE: Do not open the oven door during the roast all but for turning the roasting pan halfway through cooking to promote even doneness.
Video
Notes
- 120°F to 130°F – Rare
- 130°F to 135°F – Medium Rare
- 135°F to 145°F – Medium
- 145°F to 155°F – Medium Well
- 155°F and Up – Well
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
A filet mignon roast, also called beef tenderloin roast, is considered a superior cut of beef to serve at Christmas. Purchase a Prime or Choice cut when selecting your roast.
Factor 8 ounces of beef per person. This recipe, using a 3-pound roast will feed 6 adults.
To achieve whole beef tenderloin perfection in your home oven without special equipment, liberally apply the seasonings specified along with the key ingredient, baking soda. Roast for 25 to 30 minutes per pound of meat.
I think this recipe sounds delicious, but the rinse the beef instructions have turned me off completely. Is this really a necessary step because I have been cooking a long time and never saw such. Help??
Denise, you SHOULD pat the beef dry to remove excess moisture from the surface, but if you prefer to not rinse the beef first, simply don’t. I have been cooking for forever, and rinse before patting dry out of habit. Rinsing is not integral to the recipe, however. Jenny
Made this for my birthday and everyone enjoyed this roast. So flavorful, tender and juicy! This shouldn’t be just called “Christmas” beef roast. It should be called “perfect-for-any-occasion” beef roast!
Czarina, how sweet of you to say, and thank you! Jenny
The family had seconds, then thirds, and THEN there were no leftovers for the crostini recipe you mentioned! Followed the recipe step by step. The Aleppo pepper was kind of a perfect ingredient that I have never cooked with before. This is my forever all occasion beef roast now – thanks.
Haley, girl – you need to cook a bigger roast! The crostini is FABULOUS with the leftovers from this cut of beef as is this sandwich 😉 Jenny
Decided to make a beef roast for mum’s birthday and perfectly enough I found this recipe! My whole fam keeps bothering me to make this recipe now. This is absurdly easy and absolutely perfect for so many other occasions. Thanks for the recipe!
Kayla, I love ‘absurdly easy…’ I am gonna take that! Thank you so much, Miss Kayla 🙂 Jenny
When I search ‘beef tenderloin how to cook’ this came up on page 1 despite being labeled Christmas. I feel like this is so year-round. EVERYBODY – and I mean everybody – absolutely raved. The beef tenderloin roast was so juicy and flavorful. I added Aleppo pepper, and it added an extra kick to the potatoes. Great recipe.
Ritz, you’ve made my day 😉 I wrote this post when I was a baby blogger and foolishly labeled it ‘Christmas.’ This method though, is doable for a group, large or small, with so little hands-on time required, and definitely something that is spot on year-round. Thanks for popping ’round to leave this nice comment! Jenny
My husband did an amazing job seasoning the beef and roasting it with baby potatoes on the side. I always found cooking a whole beef tenderloin intimidating, but this recipe made it a breeze. It’s surely is not Christmas but this beef tenderloin roast is perfect for any occasion! I’ll be making this again on my son’s birthday!
Athena, I am elated that you found cause to work your way through this recipe! And your son’s birthday will be ‘practice perfect!’ Jenny
I loved how juicy and tender the beef was! I had this for dinner last night and it was so delicious! Plus, it really works all year round, not just for Christmas!
Janine, how nice of you to pop on here and remind me I need to share this recipe year-round! I am so, so glad to know you and yours enjoyed this method:-) Jenny