BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers similar flavor without alcohol, while broth is more cost-effective.

Show how to make beef tenderloin roast for Christmas dinner.

Mention the need for a 12-inch oven-safe pan, kitchen twine, and an instant read thermometer.

Suggest asking the butcher for a whole beef tenderloin, about 4 to 4.5 pounds, or two 2-pound center cut tenderloins.

Fold the thinner end of the tenderloin over for uniform thickness, then slice the tenderloin in half at the midway point.

Tie the tenderloin with kitchen twine to ensure even cooking, starting about an inch from one end and tying knots along the length.

If difficult to tie, suggest using 6 to 8 individual pieces of twine.

Place the tied tenderloin on a plate to come to room temperature for 1 to 2 hours.

Prepare the herb butter by mixing 6 tablespoons of softened butter with 6 minced garlic cloves, 1 teaspoon finely chopped rosemary, and 1 teaspoon finely chopped thyme.

Make the horseradish sauce by mixing 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon mayonnaise, 1 tablespoon finely chopped chives, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and black pepper.

Preheat the oven to 425°F (220°C).

Pat the tenderloin dry with paper towels, season with 1 teaspoon kosher salt and freshly cracked black pepper on both sides.

Heat 2 tablespoons of avocado oil in the pan over medium-high heat until shimmering, then sear the tenderloin for about 10 to 12 minutes until golden brown on all sides.

Spoon the herb butter mixture on top of the seared tenderloin, then insert a probe thermometer if using.

Transfer the pan to the oven and cook for 15 to 20 minutes until the internal temperature reaches 120°F for medium rare.

Let the tenderloin rest for 10 to 15 minutes to allow juices to redistribute, then snip and remove the twine.

Slice the rested tenderloin into 1-inch thick pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens