Christmas Beef Tenderloin is an elegant holiday main dish that is surprisingly simple to prepare. Seasoned with garlic, fresh herbs, and butter, the tenderloin is roasted until juicy and perfectly browned.
Why This Recipe Works
- Tender and flavorful: Beef tenderloin is naturally tender and pairs beautifully with garlic and herbs.
- Perfect for Christmas: It makes an impressive centerpiece for a holiday dinner.
- Easy to prepare: A simple seasoning and roasting method delivers excellent results.
Ingredients
- 3–4 lb beef tenderloin, trimmed
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
How to Make Christmas Beef Tenderloin
1. Prepare the Beef
Remove the tenderloin from the refrigerator about 30–45 minutes before cooking. Pat it dry with paper towels and tie it with kitchen twine if needed for even cooking.
2. Make the Herb Butter
In a small bowl, mix the softened butter, garlic, rosemary, thyme, Dijon mustard, Worcestershire sauce, salt, and black pepper.
3. Season the Tenderloin
Rub the beef all over with olive oil, then spread the herb butter evenly over the surface.
4. Sear the Beef
Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin for 2–3 minutes on each side until nicely browned.
5. Roast
Transfer the skillet to a preheated 425°F (220°C) oven. Roast for about 20–30 minutes, depending on the size of the tenderloin and your preferred doneness.
For the best results, use a meat thermometer:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
6. Rest and Slice
Remove the beef from the oven and loosely cover it with foil. Let it rest for 15–20 minutes before slicing. Cut into thick slices and serve with your favorite Christmas sides.
Tips for the Best Beef Tenderloin
- Bring the beef closer to room temperature before roasting for more even cooking.
- Pat the tenderloin dry before seasoning so it sears properly.
- Use a meat thermometer instead of relying only on cooking time.
- Medium-rare is a popular choice for beef tenderloin.
- Let the meat rest before slicing to keep it juicy.
Final Thoughts
This Christmas Beef Tenderloin is a beautiful centerpiece for a festive holiday meal. The combination of garlic, rosemary, thyme, and buttery seasoning creates a flavorful crust while keeping the beef tender and juicy.
