Tasty Beef Tenderloin for Christmas Dinner

Last updated on December 16th, 2024

Beef tenderloin is the best choice for fancy holiday meals. This special cut of beef is loved for being very soft and tasty, making it a great main dish for any big dinner. When cooked just right—usually pink in the middle—and served with a smooth red wine sauce or a classic egg-based sauce, beef tenderloin makes your holiday meal extra special.

Recipe

Ingredients

For the beef:

• 1 (4-5 pound) beef tenderloin, trimmed and tied
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped

For the red wine reduction:

• 2 cups full-bodied red wine (such as Cabernet Sauvignon)
• 1 cup beef stock
• 2 shallots, finely minced
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Steps

1. Remove the beef tenderloin from the refrigerator 1 hour before cooking to bring it to room temperature.
2. Preheat your oven to 425°F (220°C).
3. Pat the tenderloin dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, and chopped rosemary.
4. Heat a large, oven-safe skillet over high heat until very hot.
5. Sear the tenderloin on all sides until well-browned, about 3-4 minutes per side.
6. Transfer the skillet with the tenderloin to the preheated oven.
7. Roast for about 20-25 minutes for medium-rare (internal temperature of 130-135°F or 54-57°C).
8. Remove from the oven and transfer the beef to a cutting board. Tent loosely with foil and let rest for 10-15 minutes.
9. While the beef is resting, prepare the red wine reduction:
   • In a saucepan, combine red wine, beef stock, shallots, and thyme.
   • Simmer over medium heat until reduced by half, about 10-15 minutes.
   • Strain the sauce and return to the pan.
   • Whisk in butter and season with salt and pepper to taste.
10. Slice the tenderloin against the grain and serve with the red wine reduction.

Tips and Tricks

1. Quality matters: Invest in a high-quality cut of beef for the best results. Look for beef that’s well-marbled and has a bright red color.
2. Even cooking: Tie the tenderloin at regular intervals to ensure even cooking and a uniform shape.
3. Temperature control: Use a meat thermometer to achieve your desired level of doneness. Remember that the internal temperature will rise about 5°F while resting.
4. Resting is crucial: Don’t skip the resting period. This allows the juices to be redistributed, ensuring a moist and flavorful result.
5. Slicing: Always slice against the grain for maximum tenderness.
6. Sauce variations: If you prefer, you can serve with béarnaise sauce or a creamy horseradish sauce instead of the red wine reduction.

How to Serve

Presenting and serving beef tenderloin is an opportunity to showcase its elegance:

1. Slice the tenderloin into medallions about 1/2 inch thick.
2. Arrange the slices on a warm platter, slightly overlapping each other.
3. Drizzle some of the red wine reduction over the beef, serving the rest in a gravy boat on the side.
4. Garnish the platter with fresh herbs like rosemary sprigs or thyme.
5. Serve alongside complementary side dishes such as:
   • Roasted Brussels sprouts with bacon
   • Creamy mashed potatoes or garlic mashed potatoes
   • Roasted root vegetables (carrots, parsnips, sweet potatoes)
   • Green beans almondine
   • A simple arugula salad with shaved Parmesan
6. Offer a selection of dinner rolls or a crusty baguette to soak up the delicious sauce.

Mastering the Art of Holiday Beef Tenderloin

Beef tenderloin is a special main course that makes holiday meals memorable. Its soft texture and rich flavor, especially with a good sauce, impress even picky eaters. While cooking such a high-quality meat might seem hard, home cooks can get great results by carefully watching temperature and time. The secret is to respect the meat’s quality, season it lightly, and cook it to the right level of doneness.

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