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Christmas Dinner Beef Tenderloin Roast

This impressive dish elevates your holiday table, featuring a tender and juicy beef roast that brings family and friends together for a memorable Christmas gathering.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Holiday, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef tenderloin roast
  • 2 1/4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 1 tablespoon olive oil for brushing the roast
Optional Sides
  • 3 pounds baby red potatoes optional
  • 5 large scallions optional
  • 4 cloves garlic optional
  • 2 tablespoons olive oil optional, for sautéing
  • 1 tablespoon smoked paprika optional
  • 1/2 teaspoon kosher salt optional
  • 1/4 teaspoon black pepper optional
  • 1/2 to 3/4 cups water optional, for cooking potatoes
  • 1 tablespoon Aleppo pepper optional

Method
 

Preparation
  1. Pat the beef tenderloin dry with paper towels to ensure seasonings adhere.
  2. Remove any silver skin from the beef.
  3. In a small bowl, combine kosher salt, black pepper, and baking soda.
  4. Coat the roast evenly with the seasoning mixture.
  5. Tie the roast with kitchen twine at intervals of about 1 1/2 inches.
  6. Let the seasoned roast sit at room temperature for at least one hour.
Cooking
  1. Preheat the oven to 425°F (220°C).
  2. Brush the roast with olive oil and place it in a roasting pan on a meat rack.
  3. Roast the beef at 425°F for the first 5 minutes.
  4. Lower the oven temperature to 300°F (150°C) and continue to roast.
  5. Roast until the internal temperature reaches 125°F (52°C) for rare doneness.
  6. Remove the roast from the oven and wrap it in aluminum foil. Let it rest for 20 minutes.
Optional Sides Preparation
  1. If preparing sides, heat olive oil in a skillet, add scallions and garlic, and sauté until fragrant.
  2. Add smoked paprika, Aleppo pepper, kosher salt, and black pepper.
  3. Toss in baby potatoes and deglaze the pan with water.
  4. Roast the potatoes uncovered at 425°F for about 15 minutes.
  5. Lower the temp to 300°F and place the rested beef on top of the potatoes to finish cooking.
Serving
  1. Slice the beef tenderloin into steaks and serve with the roasted potatoes.
  2. Garnish with fresh herbs and offer sauces on the side.

Notes

Use a meat thermometer for accuracy. Don't skip the resting period after cooking to allow flavors to develop.