Roasted Beef Tenderloin Deluxe

This beef tenderloin roast is a showstopping main for your Christmas dinner. It’s incredibly tender and almost melts in your mouth, and it’s worth every penny. I’ll walk you through every step to nail this simple, but effective cooking technique.

This is a close family friend’s recipe that I grew up eating for years and years. Every Christmas or special event she would make this recipe then we’d have leftover beef tenderloin sandwiches for days.

We even shared this at my wedding shower with the recipe printed on laminated cards. I know it will be a family favorite during the holiday season for you too!

No-Fail Christmas Beef Tenderloin

Beef tenderloin is the most delicious cut of beef! It’s also one of the most expensive cuts. And because of the price, it’s usually reserved for special occasions. Which means you really don’t want to mess it up!

This low-risk cooking method yields a perfect pink medium-rare center with a delicious crust locking in the juices. It’s so tender it almost feels indulgent! You can rest assured this beef tenderloin recipe will turn out just as you imagined.

It’s right up there with my favorite Christmas dinners alongside standing rib roast (prime rib).

Is beef tenderloin expensive?

Because beef tenderloin is the most tender and delicious (in my opinion!) cut of beef, it can also come with a price tag. But that price tag is 100% worth it. Especially for the holidays. Typically beef tenderloin runs anywhere between $17 and $22 per pound. But one pound of beef tenderloin includes 4 servings.

My favorite places to get beef tenderloin are from Costco or your local butcher. Make sure you get one that’s already trimmed, or make sure you trim it yourself before roasting it!

What is beef tenderloin?

So you may be wondering, what exactly beef tenderloin is and why it is so delicious. It’s one of the most tender cuts of beef! It’s a long, narrow muscle inside the beef loin. It doesn’t get much exercise, which is why it’s so tender.

What is the difference between beef tenderloin and filet mignon?

Beef tenderloin is the name of the large cut of beef before it’s sliced into steak. Once it’s cut into individual steaks it’s then known as filet mignon. Beef tenderloin and filet mignon are essentially the same cut of beef, but the tenderloin is the name it’s referred to prior to cutting. It’s why it’s so perfect for a crowd!

When you have such a delicious and tender cut of meat, you want to make sure you prepare it in a way that does this cut of beef justice! I personally think this beef tenderloin is delicious on it’s own, but the sauce and way this tenderloin is roasted will blow you away with flavor.

What is the best way to cook beef tenderloin?

The best way to cook beef tenderloin is to roast it in the oven. This way it cooks evenly and it browns around the outside for extra flavor. It’s also easy to add your favorite sauce this way.

High heat roasting will develop a flavorful crust on the outside of the beef, but pay close attention to the internal temperature so you don’t overcook it! It can happen within minutes. The recommended level of doneness for beef tenderloin is medium rare, or an internal temperature of 130°F.

How do you cook whole beef tenderloin in the oven?

Preheat your oven to 400°F and place the whole beef tenderloin in a shallow baking dish. I used a shallow cast iron skillet. Add some butter to the top of the tenderloin and place it in the center rack and roast for 20 minutes, do not open the oven at all.

In the meantime, make your sauce. Once the 20 minutes is up, baste the tenderloin every 5 minutes with the sauce for another 20 minutes. The total roast time is 40 minutes. This could vary depending on your oven.

When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.

How long do you cook beef tenderloin?

Remove the beef tenderloin from the oven when it reaches an internal temperature of 125°F. This usually takes about 40 minutes at 400°F. Once the roast is removed from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest 15-20 minutes. The temperature will rise about 10° more while it rests, resulting in a perfectly medium rare roast at 135°F.

What to pair with beef tenderloin:

For dips, of course a creamy horseradish sauce is a must! This horseradish sauce is perfect for dipping and it’s also great for leftover sandwiches if you have any extra beef tenderloin left.

For wine, you can’t go wrong pairing beef with Cabernet Sauvignon. One of the best American wine and food marriages is grilled steak and a big, oak-aged Cabernet Sauvignon. The cracked pepper and herbs act as a bridge and marry the wine and beef flavors together. I’ve got a mulled wine recipe made with Cabernet Sauvignon coming this weekend!

As far as sides, here are a few of my favorites that go well with beef tenderloin:

• Crispy brussel sprouts
• Sauteed mushrooms and onions
• Sweet potato with grass fed butter and cinnamon

What to do with leftover beef tenderloin:

If you have leftover beef tenderloin, it’s great on sandwiches! Grab your favorite bread (I like a gluten free bread!) and serve it as a sandwich with extra horseradish sauce. You can also cut the beef tenderloin and serve it on a crostini as an appetizer.

This post is sponsored by Ohio Beef Council. All thoughts and opinions are my own. I’m so grateful for brands like them who believe in what I share so I can keep sharing recipes I love with you!

I can’t wait for you to try this beef tenderloin recipe for your friends and family! I know it will wow everyone!

If you make it, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!