Let Me Tell You About Christmas Beef Tenderloin (And That One Time I Set Off the Smoke Alarm)
If you’re anything like me, deciding what glorious hunk of meat to roast for Christmas dinner comes with a little bit of drama (in my house it’s always “are we doing ham again, or…?”). I remember this one Christmas Eve, the kitchen smelled so good that even our neighbor poked their head in (okay, maybe the smoke drifting under their door had something to do with it—turns out, if you forget to open the window, searing beef on a cast iron will absolutely test your fire alarms). Anyway, this beef tenderloin roast became tradition right then and there, probably because everyone was so impressed that dinner arrived with a side of mild excitement. I still think back fondly on that year, especially now, snuggled up with leftovers on Boxing Day, telling myself it’s fine to eat steak for breakfast, right?
Why I Make This (And Why It’ll Win at Your Table Too)
I make my beef tenderloin roast when I really want to feel like a Christmas hero, honestly. My family goes bonkers for this because it’s so darn tender—like, “I-grew-up-on-pot-roast-and-now-I’m-fancy” tender. Plus, you get that old-school showstopper effect without, you know, having to learn French saucing or anything. Also: carving a roast at the table = instant main character energy in front of your aunts. (My only real complaint is that my kitchen stays warm forever, but hey, it’s December in Canada, so that’s not the worst trade-off!)
Here’s What You’ll Need (Plus My Chaos Substitutions)
- 1 whole beef tenderloin roast (about 1.5-2kg or 3-4lbs)—I get mine trimmed at the butcher ’cause life’s too short, but honestly, if you’re feeling brave, it’s not hard to do yourself (I watched this Serious Eats guide and kind of got addicted to YouTube butchery videos, oops)
- 2 tbsp olive oil (I sometimes use avocado oil if the bottle’s already out)
- Big handful of fresh thyme and rosemary, chopped—or a tablespoon of the dried stuff in a pinch; my gran used dried everything but I’d recommend fresh if you can swing it
- 4 cloves of garlic, smashed (or more, I can’t stop you)
- Flaky sea salt & cracked black pepper (regular table salt won’t ruin it, though, just use a tiny bit less)
- 1-2 tbsp Dijon mustard (optional, but I quite like the kick)
- 2 tbsp butter (unsalted—although I’ve used salted butter and no one staged a protest)
How I Actually Cook This (With Notes from the Trenches)
- Take the meat out and let it lose the fridge chill (about an hour-ish). This is when I usually clean up the kitchen, half-heartedly.
- Preheat oven to 230°C (about 450°F). Or 440°F. Sometimes I just spin the dial and hope for the best, but aim high!
- Pat the roast dry—the drier the better, trust me. Then give it a loving coat of salt, pepper, garlic, and herbs. A little Dijon all over is great, but I forget it half the time and no one notices.
- Heat oil in a seriously hot pan (cast iron’s my go-to, but last year my cheap frying pan almost did the trick). Sear the roast on all sides ’til you’ve got some epic-looking crust. Don’t worry if it smokes a bit—just crack a window. And this is the part where I usually sneak a taste of the herby bits that fall off—chef’s tax!
- Transfer the roast to a rack on a baking sheet. Sling it in the oven and roast for about 20-25 minutes (rare-medium rare). I check with a thermometer—120°F for rare, 130°F for medium rare. But if you like it more done, go a bit higher. Don’t stress, it’s shockingly forgiving. The end pieces are always for my aunt who likes her beef “completely tanned,” as she says.
- Once it’s done to your liking, take it out and plop some butter on top. Tent loosely with foil and walk away for, oh, 15-20 minutes. I try to avoid eye contact so I don’t carve too early. This rest period is magic, even if you don’t really get why!
- Slice (not too thin, not too chunky—Goldilocks-style) and serve. Resist the urge to just eat all the crusty end bits. Okay, sneak one.
What I Learned the Hard Way (Notes & Mishaps)
- One year, I learned (the hard, smoky way) not to overload the pan with oil—just a thin layer or you’ll regret it.
- Trim the silvery membrane (silver skin), or the texture can be oddly chewy. Or, if you forget, call it “rustic” and move on.
- The biggest mistake: Slicing before it rests = juice tsunami on the board. Wait, seriously.
Variations I’ve Tried (And a Flop or Two)
- I once rubbed some espresso powder and brown sugar on before roasting. Not bad, especially if you like a bolder flavor—my cousin called it “meat candy”.
- For a different twist, you can wrap the tenderloin in prosciutto first (learned that from trying this Jamie Oliver version; it was… a bit fiddly, but dang, tasty).
- DON’T try stuffing it with blue cheese unless you love oil and drama; I did and the cheese just oozed everywhere. Whoops.
Stuff I Use (And What to Do If You Don’t Have It)
- Roasting rack—actually, you can just use some carrots or celery under the meat if you don’t have one. It sort of works and you get some bonus roasted veg.
- Instant-read thermometer. It’s pretty essential for doneness (unless you love living on the edge, which, no judgement.)
- Cast iron pan, or, honestly, any oven-safe pan you don’t mind putting through its paces.
How to Keep Leftovers (Small Problem: We Never Have Any!)
If, by some miracle, you have leftovers, I just wrap slices tightly in foil and pop ’em in the fridge. They’re good for about 2 days, maybe 3. But honestly, in my house, someone always raids the fridge by midnight. Cold beef tenderloin on toast the next morning is unreal.
How We Serve It (My Family Version)
I serve this with a pile of roasted potatoes and a mountain of horseradish sauce (seriously, the jar is empty before you know it), sometimes some green beans for color. My dad insists on Yorkshire puddings on the side, which, not going to lie, is a new tradition we’re still getting right.
Lessons from My Oops Moments (Pro Tips, More or Less)
- I once tried rushing the rest period. Nope, big mistake—the meat turned out drier than I expected. Now I force myself to do the dishes while I wait (or scroll recipes on Food52).
- If your oven tends to run hot (mine does, for some reason), check the meat 5 minutes early—it can go from perfect to “someone call for a steak sauce” real quick.
- And actually, I’ve learned it’s better to err on the side of too rare—you can always pop slices back in for a quick blast, but overcooked tenderloin can’t be saved.
Questions Folks Have Actually Asked Me (And My Real Answers)
- Can I make this ahead of time?
- Sort of. You can sear the meat the day before, then roast before serving, but honestly, I think the flavor’s best fresh out of the oven. Leftovers are great cold though, so maybe I’m just picky!
- How do I keep it from drying out?
- Don’t overcook! A thermometer is your best mate here. Also, don’t skip the rest—trust me, learned the hard way.
- Do I NEED the Dijon?
- Nope. I like it because it adds zing, but you can totally skip, or substitute with grainy mustard, or even none at all.
- Is it okay to use a cheaper cut?
- Well, technically, but the whole point here is the tenderloin’s melt-in-your-mouth vibe. If budget’s tight, I’d probably just make a big beef stew instead (which—now that I think of it—sounds good too).
- Why did my crust not get crusty?
- Probably the pan wasn’t hot enough, or the meat was a bit too damp. Don’t worry, still tastes awesome.
And, before I forget—I usually play Christmas music way too loudly while cooking. I like to think it adds flavor (science is still out on that part, but the vibes are good). Merry feasting!
Ingredients
- 1 (3 lb) beef tenderloin roast, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons Dijon mustard
Instructions
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1Preheat oven to 425°F (220°C). Allow beef tenderloin to rest at room temperature for 30 minutes.
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2In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, kosher salt, black pepper, and Dijon mustard to form a paste.
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3Pat the beef tenderloin dry with paper towels. Rub the seasoning paste evenly over the entire roast.
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4Place the beef tenderloin on a wire rack in a roasting pan. Roast in the preheated oven for 40-45 minutes, or until an instant-read thermometer registers 130°F (54°C) for medium-rare.
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5Remove the roast from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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