Can I prepare beef tenderloin ahead of time?

Yes, you can season and tie the roast up to a day ahead. Keep it covered in the fridge, then let it sit at room temperature for an hour before cooking.

How do I keep the roast juicy?

Avoid overcooking, and let it rest after roasting. This lets the juices settle into the meat instead of running out when you slice it.

What’s the best substitute for avocado oil?

Olive oil works perfectly. It handles heat well and adds a rich, slightly fruity flavor.

Beef Tenderloin Roast | Simple & Delicious Holiday Feast

Name: Beef Tenderloin Roast | Simple & Delicious Holiday Feast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 to 4½-pound center-cut beef tenderloin, trimmed and tied (or two 2-pound chateaubriand cuts); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp avocado oil (or olive oil substitute); 6 tbsp unsalted butter, softened; 6 cloves garlic, minced; 1 tsp finely chopped rosemary leaves; 1 tsp finely chopped thyme leaves; ½ cup sour cream; 2 tbsp prepared horseradish; 1 tsp Dijon mustard; Pinch of salt and pepper

Description

Garlic herb beef tenderloin roast with a golden crust and creamy horseradish sauce; elegant and perfect for Christmas or special occasions.

Ingredients

Scale

For the Roast:

4 to 4½-pound center-cut beef tenderloin, trimmed and tied (or two 2-pound chateaubriand cuts)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp avocado oil (or olive oil substitute)

For the Garlic Herb Butter:

6 tbsp unsalted butter, softened

6 cloves garlic, minced

1 tsp finely chopped rosemary leaves

1 tsp finely chopped thyme leaves

Optional Horseradish Sauce:

½ cup sour cream

2 tbsp prepared horseradish

1 tsp Dijon mustard

Pinch of salt and pepper

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Instructions

1. Bring beef to room temperature for 1–2 hours.

2. Mix butter with garlic, rosemary, and thyme; set aside.

3. Preheat oven to 425°F (220°C).

4. Trim, tie, and cut tenderloin in half if needed.

5. Pat dry and season with salt and pepper.

6. Heat oil in a cast-iron skillet; sear beef for about 10 minutes, turning to brown all sides.

7. Spread garlic herb butter on top and insert meat thermometer.

8. Roast for 15–20 minutes or until desired doneness.

9. Rest for 10–15 minutes before slicing into 1-inch pieces.

10. Serve with horseradish sauce if desired.

Notes

Ask your butcher to trim and tie the roast for convenience.

Tying helps it cook evenly since the tenderloin is tapered.

Use fresh herbs and garlic for the best flavor.

Residual heat continues cooking after roasting, so always rest the meat.

Creamy horseradish sauce adds a bright, tangy finish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Christmas Dinner Ideas
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (about 6 oz)
Calories: 732
Sugar: 1g
Sodium: 768mg
Fat: 62g
Saturated Fat: 26g
Unsaturated Fat: 35g
Trans Fat: 1g
Carbohydrates: 1g
Fiber: 1g
Protein: 41g
Cholesterol: 181mg