Christmas Dinner Beef Tenderloin Roast
Christmas dinner at our house means a warm kitchen bustling with delicious aromas, and nothing says festive like a Christmas Dinner Beef Tenderloin Roast. This recipe is a staple, especially when Donald's parents join us from across town. It's straightforward, delivers amazing results, and ensures a full table of happy faces. Last year, Alex even declared it knew how to make magic – watching him savor each bite made all the hustle worth it. If you’re in the mood for another family favorite, you might enjoy our Gluten-Free Lemon Crinkle Cookies as a delightful dessert.
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Why you’ll love this recipe
This beef tenderloin roast is truly a showstopper; it's quick enough to save your evening when things are busy yet impressive for special occasions. It’s juicy, tender, and seasoned just right for the holiday cheer, and the best part is it practically cooks itself once you pop it in the oven.
Ingredients
- 3 pounds beef tenderloin roast
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking soda
- 1 tablespoon olive oil
- 3 pounds baby red potatoes
- 5 large scallions, chopped
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½-¾ cups water
- 1 tablespoon Aleppo pepper (optional)
Step-by-step instructions
- Pat the beef dry using paper towels and remove any silver skin or excess fat if necessary. Combine kosher salt, black pepper, and baking soda, then coat the roast liberally.
- Tie the roast with kitchen twine every 1 ½ inches, working from the center outward, ensuring an even shape.
- Let the roast sit at room temperature for at least 1 hour.
- Preheat oven to 425°F. Place a meat rack in the roasting pan, brush the roast with olive oil, and place it on the rack.
- Roast for 5 minutes at 425°F, then lower the temperature to 300°F.
- Roast until the internal temperature reaches 125°F for rare, checking every 6 minutes for desired doneness.
- Remove the roast from the oven, wrap in foil, and let it rest for 20 minutes.
- After resting, remove the twine, slice into ½-inch slices, and serve.
- Optional for potatoes: For potatoes, heat olive oil in a roasting pan over medium-high heat, add scallions, garlic, smoked paprika, Aleppo pepper, kosher salt, and black pepper. Stir until fragrant, about 1-2 minutes.
- Add the whole baby potatoes and cook for 2 minutes, then add water and scrape off bits from the bottom.
- Roast the potato mixture in the oven uncovered for 15 minutes, then stir and arrange them in the middle of the roasting pan.
- Place the roast on top of the potatoes and continue cooking as per step 5.
Recipe tips & variations
For a richer flavor, you can marinate the beef overnight with your favorite mix of herbs and spices. If you’re short on time, though, the quick seasoning before cooking does the trick too!
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the slices in a skillet with a little bit of beef broth to keep them from drying out.
FAQs
How do I ensure my beef tenderloin roast turns out juicy and tender for Christmas dinner?
Make sure not to overcook the roast; use a meat thermometer to check for an internal temperature of 125°F for a perfect rare meat. Letting it rest wrapped in foil ensures all the juices redistribute nicely.
What internal temperature should I cook beef tenderloin to for the perfect doneness?
For rare, aim for 125°F, for medium-rare, 135°F, and for medium, 145°F. Remember, the roast will continue to cook while it rests.
Can I roast the potatoes in the same pan as the beef tenderloin?
Absolutely, roasting them together allows the flavors to blend beautifully, making for a more flavorful side dish.
How should I store and reheat leftover beef tenderloin without drying it out?
Store the slices with some of their juices in an airtight container. Reheat gently in a skillet with a bit of beef broth to preserve moisture.
Recipes you may like
Here are more delightful dishes that pair beautifully with this main course:
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Enjoy your festive cooking and the wonderful memories that come along with sharing this meal around your table!
Print
Christmas Dinner Beef Tenderloin Roast
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A festive and tender beef tenderloin roast perfect for Christmas dinner.
Ingredients
- 3 pounds beef tenderloin roast
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking soda
- 1 tablespoon olive oil
- 3 pounds baby red potatoes
- 5 large scallions, chopped
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½-¾ cups water
- 1 tablespoon Aleppo pepper (optional)
Instructions
- Pat the beef dry using paper towels and remove any silver skin or excess fat if necessary. Combine kosher salt, black pepper, and baking soda, then coat the roast liberally.
- Tie the roast with kitchen twine every 1 ½ inches, working from the center outward, ensuring an even shape.
- Let the roast sit at room temperature for at least 1 hour.
- Preheat oven to 425°F. Place a meat rack in the roasting pan, brush the roast with olive oil, and place it on the rack.
- Roast for 5 minutes at 425°F, then lower the temperature to 300°F.
- Roast until the internal temperature reaches 125°F for rare, checking every 6 minutes for desired doneness.
- Remove the roast from the oven, wrap in foil, and let it rest for 20 minutes.
- After resting, remove the twine, slice into ½-inch slices, and serve.
- For potatoes: Heat olive oil in a roasting pan over medium-high heat, add scallions, garlic, smoked paprika, Aleppo pepper, kosher salt, and black pepper. Stir until fragrant, about 1-2 minutes.
- Add the whole baby potatoes and cook for 2 minutes, then add water and scrape off bits from the bottom.
- Roast the potato mixture in the oven uncovered for 15 minutes, then stir and arrange them in the middle of the roasting pan.
- Place the roast on top of the potatoes and continue cooking as per step 5.
Notes
- For a richer flavor, you can marinate the beef overnight with your favorite mix of herbs and spices.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Reheat the slices in a skillet with a little bit of beef broth to keep them from drying out.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
