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.

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.

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.

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.

Recipe FAQs

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