Christmas Dinner Beef Tenderloin Roast

America's Test Kitchen

Christmas Dinner Beef Tenderloin Roast is a single pan method that's BIG ON FLAVOR with tender beef and buttery baby potatoes.

The formality that is Christmas Eve, and a beautiful beef tenderloin, roasted low and slow to a perfect medium rare temperature, has Santa wishing he was getting more than just a plate of cookies...

My local big box store displays their grades of beef in order of prime, choice and select so I buy prime or choice when it goes on sale.

Follow my step-by-step to ensure there are temperatures to everybody's liking, from rare to well done.

This Christmas Dinner Beef Tenderloin Roast will earn you bragging rights even before you know how you did it!

What You'll Need

a beef tenderloin roast salt and pepper baking soda olive oil baby potatoes and a few other pantry staples

Coat the roast LIBERALLY with a dry rub and tie TIGHTLY using kitchen twine every 1 1/2-inches. Rest at room temperature for an hour. 

Preheat your oven and begin to bloom some aromatics on your stovetop, just a few basic pantry ingredients you likely already have.

The potatoes will be added to the aromatics and act as a 'rack' for the tenderloin to cook atop. No part of the roast should touch the pan.

Alternatively, you may use a roasting pan fitted with a rack.  

I use this method, as I forgo the baby potatoes to instead serve my Parmesan-Crusted Mashed Potatoes for the occasion! 

Should I Sear A Beef Tenderloin Roast Before Roasting?

Roast for 45 minutes to 1 hour, or until an instant read thermometer inserted into the center of the roast registers at 125°F for medium rare. Almost there!

I serve my tenderloin with my Parmesan-Crusted Southern Mashed Potatoes, Creamed Onions, and Creamy Whipped Horseradish. Want my recipes?

Head over to the southern food blog Not Entirely Average for the full Tenderloin Roast recipe, and my BIGGIE LIST of fabulous Christmas recipes including cookies!