Christmas Dinner Beef Tenderloin Roast
Juicy, tender, and packed with holiday flavors, this Christmas Dinner Beef Tenderloin Roast is an elegant yet simple centerpiece for your holiday table. Pair it with classic sides for a perfect feast.
Servings: 6 (8-ounce) servings
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).
Video
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
Serving: 1serving | Calories: 238kcal | Carbohydrates: 40g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1317mg | Potassium: 1156mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1196IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 3mg