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Elevate your holiday table with this juicy, flavorful Christmas Dinner Beef Tenderloin Roast—the ultimate centerpiece for a festive menu. 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. It might be your go-to main dish this holiday season!
If you’re looking for more Christmas dinner ideas, check out my full Southern Christmas menu for more mouthwatering recipes! Use your leftover meat in these epic leftover beef tenderloin sandwiches.
Introduction
Ever wonder why Santa is so jolly? Rumor has it he knows the secret to an effortless, impressive Christmas dinner—a perfectly roasted beef tenderloin. While I can’t promise it’s Santa’s exact recipe, this might be the next best thing, as it fills your home with an irresistible aroma!
Serve it with Southern Mashed Potatoes, Creamed Pearl Onions, or a medley of Brussels Sprouts and Cipollinis for a meal worthy of the holiday spotlight. No professional skills required—just a few key tips, a little confidence, and a new Christmas tradition in the making!
Why This Recipe Works
- 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.
Ingredients
You only need a few simple ingredients to make this epic beef tenderloin! Let me tell you about 3 of the key ingredients. (But you’ll need to treat the kitchen twine as a “must have”, as it is as important as the ingredients themselves.)
- Filet Mignon Roast/Beef Tenderloin: Look for a bright, vibrant red color, and avoid any cuts with grayish patches, as these could indicate age or poor quality. If there’s more than a thin layer of fat, it will require more trimming. Plan on about ½ pound of tenderloin per person.
- Baking Soda: Promotes browning and creates a crispy crust.
- Salt & Pepper: Use kosher salt to enhance without being overly salty, while freshly ground black pepper adds a sharp, spicy kick.
See recipe card for full information on ingredients and quantities.
Roasted Potato Variation
Want to add roast potatoes to the beef? Use the layer of potatoes as a rack in lieu of a metal rack insert.
- Cook Aromatics: 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 Potatoes: 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.
- Use Potatoes as a Rack for Beef: 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.
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.
1
Trussing the Roast
Let the roast warm up on the counter for 30 minutes, then pat it dry with paper towel. Rub the roast with a mixture of salt, pepper, and baking soda, making sure to cover the ends. Tie 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. 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 the process!
2
Roast the Beef
Brush the meat with a tablespoon of olive oil. Put an oven-safe rack in a roasting pan and place the tenderloin on top. Bake the roast at 425°F for 5 minutes, then reduce the temperature to 300°F without opening the oven door.
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.
3
Serving the Tenderloin
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.
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.
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.
Serving Beef Tenderloin at Christmas Dinner
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. Serve with classic accompaniments like caramelized onions and Whipped Horseradish Cream, or other Christmas favorites like cheesy mashed potatoes, browned butter green beans, and creamy squash casserole. Round out your Christmas dinner with more proteins like Glazed Ham or an Orange and Bourbon Turkey Breast!
Looking for drink pairings? Try a rich, malty beer like a brown ale or a porter to complement the tender beef. A full-bodied red wine like Cabernet Sauvignon or Merlot is ideal to help balance the heat of Horseradish Cream! Or try a classic whiskey-based cocktail, such as a Manhattan, to add an elegant touch.
Expert Tips
- The temperature when you remove the meat from the oven needs to be lower than you think, as the meat will continue cooking when it rests outside the oven.
- Use a thermometer to check the meat’s temperature. Rare is 120-130°F, Medium Rare is 130-135°F, Medium is 135-145°F, Medium Well is 145-155°F, and Well Done is 155°F and up.
- 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 to gauge temperature accurately.
- Storing Leftovers: Cool completely, then wrap tightly in plastic wrap or aluminum foil and place in airtight container. Leftover beef can be stored in the refrigerator for 3–4 days. For longer storage, slice the beef and freeze Leftovers in an airtight container or freezer bag for up to 3 months.
- Reheating Leftovers: 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. Gentle reheating preserves the tenderness of the roast. If reheating individual slices, warm gently in a skillet with a bit of butter or oil over low heat.
Other Southern Christmas Recipes
Christmas Dinner Beef Tenderloin Roast
Video
Equipment
- meat rack only needed if you're not cooking the potatoes
Ingredients
For the Beef Tenderloin Roast
- 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
For the Roasted Potatoes (Optional)
- 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, hot, or a combination of both
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- ½-¾ cups water
- 1 tablespoon Aleppo pepper, optional for added smoke, heat, and sweetness
Instructions
Roasting the Beef Tenderloin
- Pat the beef dry using paper towels, then remove any silver skin or excess fat if necessary. Combine the kosher salt, black pepper, and baking soda, then liberally coat the roast all over, including the ends, with the mixture.
- 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 for the salt to draw out and 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 preheated oven and set the timer for 5 minutes. When 5 minutes is up, lower temperature to 300°F.
- Roast the beef until an instant-read thermometer inserted into the center shows 125°F for rare, then remove it from the oven. For more doneness, roast it longer, checking every 6 minutes, until it reaches your desired temperature. (See the recipe notes for suggested temperatures.) Only open the oven door to turn the pan halfway through to promote even doneness.
- Once done, remove the beef from the oven, double wrap it in foil, and let it rest for 20 minutes to reach its "rest to" temperature, ensuring the 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.
Roasting Potatoes with the Beef (Optional)
- Heat the olive oil in a roasting pan set over medium high heat on a stovetop burner. Add the scallions, garlic, smoked paprika, Aleppo pepper (if using), kosher salt, and black pepper. Stir until fragrant and softened, about 1-2 minutes.
- Add the whole baby potatoes and cook, stirring constantly, 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 to pan, scraping off bits of the fond.
- Roast the potato mixture in the preheated 425°F oven for 15 minutes uncovered, then take it out and reduce the heat to 300°F. Stir the potatoes and arrange them in 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.
- Proceed with the recipe as written above, starting from step 4 (cooking the roast for 5 minutes at 425°F, then lowering the temperature to finish cooking it).
Notes
- The temperature when you remove the meat from the oven needs to be lower than you think, as the meat will continue cooking when it rests outside the oven.
- Use a thermometer to check the meat’s temperature. Rare is 120-130°F, Medium Rare is 130-135°F, Medium is 135-145°F, Medium Well is 145-155°F, and Well Done is 155°F and up.
- 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 to gauge temperature accurately.
- Storing Leftovers: Cool completely, then wrap tightly in plastic wrap or aluminum foil and place in airtight container. Leftover beef can be stored in the refrigerator for 3–4 days. For longer storage, slice the beef and Freeze Leftovers in an airtight container or freezer bag for up to 3 months.
- Reheating Leftovers: 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. Gentle reheating preserves the tenderness of the roast. If reheating individual slices, warm gently in a skillet with a bit of butter or oil over low heat.
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.