Can I make a Beef Tenderloin Roast for Christmas dinner ahead of time?

Yes! You can season, tie, and prep the herb butter a day early. Store the tenderloin wrapped in the fridge and bring it to room temp before cooking.

Can I substitute the fresh herbs?

You can , but fresh rosemary and thyme give incredible aroma. If you must, dried herbs work in a pinch—just use ⅓ the amount.

How should I store leftovers?

Slice the roast and refrigerate in an airtight container for up to 3 days. Reheat gently so the meat stays tender.

Can I make this without a cast-iron pan?

Absolutely. Any oven-safe skillet works, but cast iron gives the best sear.

7 Beef Tenderloin Roast Tips for a Stunning Holiday Meal

Description

This Beef Tenderloin Roast is tender, juicy, and coated in a rich garlic herb butter that makes every slice melt in your mouth. Perfect for Christmas dinner or any special occasion, this impressive roast comes together easily with simple, flavorful ingredients.

Ingredients

Scale

4 to 4 ½-pound whole beef tenderloin (or two 2-pound center-cut tenderloins)
Kosher salt
Freshly ground black pepper
2 tbsp avocado oil (or olive oil)
½ cup unsalted butter, softened
6 cloves fresh garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped

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Instructions

Let the beef tenderloin sit at room temperature for 1–2 hours. Preheat oven to 425°F (220°C).
In a small bowl, mix softened butter, minced garlic, rosemary, and thyme. Set aside.
Trim the tenderloin if needed. Tuck the thin tail end under and tie the roast with kitchen twine in 1–2 inch intervals. Cut in half if necessary to fit your pan.
Pat the roast dry with paper towels, then season generously with salt and pepper.
Heat avocado oil in a cast-iron pan over medium-high heat. Sear the tenderloin on all sides until browned, about 10 minutes.
Turn off the heat and spread the garlic herb butter generously over the top.
Transfer the whole pan to the oven and roast for 15–20 minutes for medium-rare, or until your preferred doneness.
Remove from the oven and let the tenderloin rest for 10–15 minutes before slicing.
Remove twine and slice into 1-inch pieces. Serve warm.

Notes

Using a thermometer gives the best results: 125–130°F for medium-rare, 135–140°F for medium.

Letting the roast rest is key to juicy slices.

Ask your butcher to trim and tie the tenderloin if you prefer.

Herb butter can be made ahead and refrigerated.

Prep Time: 1 hour (mostly resting time)
Cook Time: 30 minutes
Category: Main Dish
Method: Oven + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 6 oz)
Calories: 420 kcal
Sugar: 0 g
Sodium: 310 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 42 g
Cholesterol: 140 mg