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My easy Christmas Dinner Beef Tenderloin Roast is a largely hands-off meal that’s BIG ON FLAVOR featuring the pièce de resistance of holiday centerpiece roasts, a whole tenderloin. This filet mignon beef tenderloin recipe, effortlessly prepared in a single roasting pan, captures the essence of special occasions like a holiday feast, ensuring every bite celebrates the season’s finest flavors.
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 blend of freshly ground black pepper and fresh garlic promises a visually stunning and flavorful meal. Nothing promises joy like a beef roast for Christmas dinner!
The tradition of serving beef at Christmas, while timeless, allows for a touch of modern elegance. Incorporating elements like a red wine reduction can elevate the meal, blending the old with the new. Or serve with this Creamy au Jus using the beef drippings. I serve with my Whipped Horseradish Cream for that sharp flavor pairing I crave! The beef tenderloin roast, with its simple, savory goodness, stands as a testament to the joy of the season and the bonds that food can forge.
Why You’ll Love This recipe!
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.
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 beef tenderloin you can afford. Treat the kitchen twine as a “must have” as it is as important as the ingredients themselves.
- Beef Tenderloin Roast – Prime or Choice grades offer the best marbling and flavor.
- Kosher Salt
- Finely Cracked Pepper
- Baking Soda – A little-known secret to tenderize the meat.
- Olive Oil – Required for creating a flavorful ‘crust’ on the surface of the beef.
Variation: Adding Potatoes
Roast potatoes beneath the beef as a side dish. Use the layer of potatoes as a rack in lieu of a metal rack insert. Ingredients required for roasting the potatoes are as follows:
- Baby Red Potatoes – Perfect as a “roasting rack” for the beef. Yukon golds are a fine alternative.
- Scallions – Fresh! An aromatic “bloomed” together with fresh garlic and smoked paprika to flavor the potatoes.
- Garlic – Fresh!
- Smoked Paprika – Use sweet or hot or both.
- Aleppo pepper – Introduces a unique warmth and slightly fruity heat, subtly enhancing the meat’s flavor without overwhelming it.
Tip: Let the Salt Do It’s Job!
Allow roast to sit at room temperature for at least one hour for the salt to equitably draw, then redistribute moisture throughout the roast. Do not skip this crucial step!
How to Cook a Beef Tenderloin Roast
This Christmas Dinner Beef Tenderloin Roast will earn you bragging rights even before you know how you did it.
Trussing the Roast
Step 1. Rinse the beef tenderloin with cold water and dry it well. 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 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.
Step 2. 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.
Step 3. 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.
Step 4. Preheat oven to 425°F. Brush the surface of the meat with a tablespoon of olive oil.
Roast the Beef
Step 5. Place an oven-safe rack insert into the 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.
Variation: Adding Potatoes
- Heat 2 tablespoons of olive oil in a roasting pan on medium-high. Add scallions, garlic, smoked paprika, Aleppo pepper (if using), and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir until fragrant.
- Cook the potatoes in the pan for 2 minutes, stirring. Turn off the heat, add 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.
Tip: 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.
Step 6. 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 au jus or 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.
Above photo represents beef cooked to 125°F and rested to 130°F. It is sliced from the exact center of a 3-pound tenderloin roast. So, very rare, very pink in the middle.
Above photo of same roast represents beef cooked to 135°F and rested to 140°F. It is sliced from just outside the middle. Both ends of this same roast (not pictured) cooked to 143°F and rested to 146°F and had no visible ‘pink.’
Step 7: Remove the meat from the oven. Double wrap in heavy-gauge aluminum foil and rest for 20 minutes to allow the meat to arrive at its ‘rested to’ temperature and the juices to equitably redistribute throughout. Slice into 1/2-inch slices and arrange on a festive platter. Serve with au jus using the beef drippings, or horseradish sauce if desired.
What to Serve with Beef Tenderloin at Christmas
Accompaniments
Side Dishes: Green Beans with Toasted Pecans, Creamed Pearl Onions, and Southern Mashed Potatoes with Parmesan Crust are all PERFECT sides to start with.
Enhancements: Whipped Horseradish Cream, Au Poivre Sauce, or Creamy au Jus which happens to also be gluten free.
Wine and Beer Pairings
Cabernet Sauvignon is a classic choice, its full body and tannic structure complement the richness of the beef tenderloin, while Merlot is great for those preferring something a bit softer, and with a smoother finish.
In terms of beer, Stout with its roasted flavors and often chocolate or coffee notes, a stout can complement the charred exterior of a roast beautifully. My personal favorite, a Belgian Dubbel which is rich and complex with flavors of dark fruit and spices. It pairs well with the hearty and subtle sweetness of the meat.
Jenny’s Recipe Pro Tips
- Season Generously – Don’t skimp on seasoning with salt and pepper; it’s key to flavor.
- Monitor Closely – Use a meat thermometer to avoid overcooking. Keep in mind the beef will continue to increase in temperature by 3 to 5 additional degrees while it rests beneath foil.
- Temperature Matters –
- 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
- Rest Before Slicing – This allows juices to redistribute, making the meat moist and flavorful.
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.
More Christmas Recipes to Embrace!
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.
Do I need to sear the roast before sending it into the oven?
Dylan, no. The baking soda does the job of browning the beef while the salt keeps it perfectly juicy IF you do as I instruct with seasoning it and allowing it to sit on your counter for at least one full hour. Let me know how you enjoy it 😊 Jenny
Your recipe indicates that the potatoes go into the oven uncovered, but does the tenderloin bake uncovered as well?
Many thanks!
Peggy, great question and the answer is yes. All uncovered. Low temp and exposure will get you that gorgeous browning you see in all of my photos 🙂 x – Jenny
That is a beautiful roast! These look awesome!! Pinned! I’d be honored if you shared these at our What’s for Dinner party.
Excited to try this for our Christmas Eve dinner! Do you think a cast iron skillet to work in place of a roasting pan? If so, would you recommend any changes to the potato roasting and/or resting time (as it retains heat for longer than a normal pan)?
Michelle, glad you asked this question! I have done this before and it worked, BUT…your cast iron must be BIG. At no time can the meat touch any part of the pan. That said, the remainder of the recipe is exactly the same. I do recall adding slightly more water to my cast iron, about 3/4-cups because I was worried about my potatoes sticking and burning. I do not know if the water helped, however they did not stick, and did not burn. Do not go by the pan or the notion that the cook time must be different due to the retention of heat. All of what you said is true, however use your instant read thermometer to test for doneness. 125°F for rare to medium rare is your base temperature. Don’t go by the pan. PLEASE let me know how this turns out for you! I am dying to see pics if you’re proud of the masterpiece you’re about to create! x – Jenny
Can I roast 2, 5 pounders in oven at the same time
Bob, GREAT QUESTION! Yes! The caveat; you must perform a rotation if not two during the roast. Let me explain.
If using two separate pans, rotate twice; once left to right, the other each pan back to front. If using only one pan, just perform a standard rotation. Every oven has a sweet spot and rotating TWO roasts will help with even cooking.
Remember, 125 for rare in the absolute dead center of each roast. Work your way with the instant read thermometer out to the left and right respectively for more well-done temps. YOU control where each one ends in terms of doneness.
Let me know how it goes and by golly, send pics!!! x – Jenny
Congratulations, your post is featured on Full Plate Thursday, 619 this week. Thanks so much for sharing with us and hope you have a very Merry Christmas!
Miz Helen
HELEN!!! Thank you!!! Merry Christmas, friend, and looking forward to 2023 with you and the Country Cottage 🙂 Jenny
We love beef tenderloin on Christmas day as well. I never heard the baking soda trick and I’m so glad you shared it! I cannot wait to try it! Have a Merry Christmas Jenny!
Stacie!!! You’ve been on my mind – how have you been? Thank you so much for this kind comment. I hope you do make the roast and I hope you ultimately LOVE IT. I cannot take credit, as America’s Test Kitchen/Cooks Country were the ones to shed light on the baking soda hack. I just ended up running with it! Merry Christmas, Stacie and let’s plan to compare notes in the new year! x – Jenny
We are hosting 16 people on Christmas Eve. I will be making this roast. I “test drove” this recipe over the weekend and it came out AMAZING! I bought a very large roast (6 lbs!) from Costco and cut it into 2 separate roasts. If we get extra eaters, I’ll be ready! I will also be doing your creamed onions and southern mashed potatoes in lieu of the potatoes in with the roast. Do I need a rack if I want to roast without the potatoes?
Elisabeth, I’m glad you loved it! DO try the creamed pearl onions. DO try the southern parmesan crusted mashed potatoes! And yes, you DO NEED a rack if you do not use the potatoes. Follow the recipe exactly, omitting the aromatics and potatoes. Place the beef roast on a rack in a roasting pan. Look for a minimum temp of 125°F to 130°F for medium rare, longer if you want it more done. PLEASE let me know how it turns out and how your guests enjoy it! X – Jenny
How long would you recommend cooking if you were doing a 1.5 lb beef tenderloin? Following the exact same directions but unclear on what the cooking time would be.
Kristen, do not go by time, go by temperature. You must have an instant read thermometer for this method, as it alone will be the tool you’ll use to gauge doneness, not the clock. What I would recommend, would be to begin testing for doneness at 50 minutes. Place the thermometer right smack dab in the middle of the roast. 125°F to 135°F is rare to medium rare. Anything to the left or to the right and going toward each end is more done than medium rare at that moment. My photos are largely unedited, and I am showing medium rare in each of them, as this is my mom’s favorite temperature. If that is still too rare for you, place back into the oven and test every 15 minutes using the same testing procedure.
Now since you may be doing a smaller roast, and if you will be doing the potatoes this way, I recommend increasing the time the potatoes have in the oven on their own with the aromatics by 10 full minutes.
I will send you an email to follow this reply so you can know how to reach me should you have questions 🙂 Jenny
This recipe is too good to be true, but…IT IS! I’ve made this several times now following your directions exactly and there is a perfect temperature slice of filet mignon for everybody. I will be preparing for Christmas again this year!
Margo, thank you so much! It’s doable with or without the potato/aromatics part if you JUST want the roast. That’s how I will do ours this year, as I want to serve it with my Parmesan-Crusted Southern Mashed Potatoes instead 🙂 Merry Christmas!
If not using he potatoes or aromatics, would you just place the beef on a roasting rack in the pan?
Jennifer, yes that is correct. Still follow through with the rub, the baking soda, the rests…all of it. The ONLY THING that changes is you will lay across a meat rack within your roasting pan so the meat is not touching the pan. I’m doing mine this way, too. I’ll follow this up with an email to you 🙂 Jenny
I can feel that tenderloin melting in my mouth! Thanks for sharing at the What’s for Dinner Party – Have a great weekend.