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Okay, so here’s the thing about christmas beef tenderloin—I completely butchered this (pun intended) the first two times I tried making it. Like, we’re talking overcooked, dry, basically expensive boot leather situation. My husband still brings up Christmas 2022 when I served what he lovingly calls “the hockey puck roast.” Not my finest moment.
But then I figured it out. And now? This christmas beef tenderloin recipe is literally what everyone asks me to make for every single holiday dinner. My sister-in-law Jessica even texted me last week asking if I’m making “that butter beef thing” again this year. So yeah, I guess I’m the beef tenderloin person now.
Why Christmas Beef Tenderloin is Actually Perfect (Once You Know What You’re Doing)
Look, I’m gonna be honest… beef tenderloin intimidated the heck out of me for YEARS. It’s expensive, it looks fancy, and there’s this pressure to not mess it up because, you know, it costs like half your grocery budget. But here’s what I learned—it’s actually one of the easiest things to make once you understand the basics.
The key is—oh wait, I forgot to mention—you need to let it come to room temperature first. This is crucial. Last Christmas, I was running late (shocking, I know) and threw a cold tenderloin straight into the oven. Disaster. Complete disaster. The outside was perfect, the inside was still cold and raw. Don’t be like past me.
What Makes This Christmas Beef Tenderloin Recipe Different
Most christmas beef tenderloin recipes out there are just… wrong. Or maybe not wrong, but unnecessarily complicated? Everyone’s got you making these elaborate sauces and marinades that honestly just mask the flavor of good beef.
This recipe uses garlic herb butter. That’s it. And it’s AMAZING.
I think I got this technique from my mom… or maybe it was a cooking show I watched at 2am when I couldn’t sleep? Honestly can’t remember anymore. But whoever’s responsible, thank you. The butter keeps everything moist (hate that word, sorry) and adds this incredible flavor without being overpowering.
Ingredients for Christmas Beef Tenderloin (With My Commentary)
For the Beef:
- 1 whole beef tenderloin (3-4 pounds, trimmed)—Ask the butcher to trim it for you unless you’re way braver than me
- 2 tablespoons olive oil
- Salt and freshly ground black pepper—I use way more than most people. Like, a LOT more
- Kitchen twine for tying (learned this the hard way when my roast basically unraveled in the oven)
For the Garlic Herb Butter:
- 6 tablespoons unsalted butter, softened—Don’t use salted. Trust me on this one
- 4 cloves garlic, minced—I usually do 6 because I’m obsessed with garlic
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard—Yellow mustard works too if that’s what you’ve got
Quick shopping story: Good luck finding fresh herbs in December that don’t cost your firstborn child. I’ve started growing rosemary and thyme on my windowsill specifically for this recipe. Game changer.
Step-by-Step Instructions (Real Kitchen Talk)
Step 1: Prep the Beef
Take your beef tenderloin out of the fridge about 45 minutes to an hour before cooking. It needs to come to room temperature. I usually set a timer, then inevitably forget and panic at the 90-minute mark, but 45-60 minutes is the goal.
While that’s happening, tie your tenderloin with kitchen twine every 2 inches or so. This keeps it from flopping all over the place and helps it cook evenly. The first time I did this, I tied it so tight I basically strangled the poor thing. Snug but not aggressive, okay?
Step 2: Make the Garlic Herb Butter
In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, parsley, and Dijon mustard. It’ll look kinda lumpy and not super appetizing at first, but that’s totally normal.
(Side note: My 8-year-old refuses to eat anything green, but somehow doesn’t notice the herbs in this because they’re mixed into butter. Parent win.)
Set this aside. Actually, you know what? Taste it. Just a little bit. It’s incredible on literally everything. I’ve been known to put it on toast. Don’t judge me.
Step 3: Season and Sear
Pat the beef completely dry with paper towels. This is important for getting a good sear. Then season generously—and I mean GENEROUSLY—with salt and pepper on all sides.
Heat the olive oil in a large oven-safe skillet (cast iron works great) over high heat. When it’s smoking hot, sear the tenderloin on all sides until you get a nice brown crust. This takes about 2-3 minutes per side.
Warning: Your smoke alarm will probably go off. Mine does every single time. I’ve just accepted this as part of the process now. Sorry, neighbors.
Step 4: Add the Butter and Roast
Once your beef is seared, take the skillet off the heat. Slather that beautiful garlic herb butter ALL OVER the top and sides of the tenderloin. Be generous. This isn’t the time to be shy with butter.
Stick a meat thermometer into the thickest part of the roast (this changed my LIFE, by the way—no more guessing games). Then pop the whole skillet into a preheated 425°F oven.
Step 5: The Waiting Game
Here’s where it gets real. For medium-rare (which is what I recommend for tenderloin), you’re looking for an internal temp of 135°F. This usually takes about 20-25 minutes, but every oven is different and every piece of meat is different.
Do NOT walk away from this. I learned this lesson when I decided to start wrapping Christmas presents while it was cooking. Nearly overcooked it to oblivion. Set multiple timers. Check it obsessively. It’s worth the paranoia.
Step 6: Rest (This is Where Most People Mess Up)
When your thermometer hits 135°F, take that baby OUT of the oven. Transfer it to a cutting board and tent it loosely with foil.
Now comes the hardest part: waiting 15-20 minutes before cutting into it.
I know. I KNOW. You’re hungry, it smells incredible, everyone’s hovering around the kitchen. But if you cut into it too early, all those beautiful juices run out onto the cutting board and you end up with dry meat. Just… don’t. Go refill everyone’s wine glasses or something. Distract yourself.
The meat will continue cooking during this time (carryover cooking, fancy term alert) and will probably reach about 140-145°F, which is perfect medium-rare to medium.
Step 7: Slice and Serve
Remove the kitchen twine (don’t forget this step—speaking from experience when I served it to guests with the string still on). Slice against the grain into 1/2 to 3/4-inch thick slices.
Spoon any remaining butter from the pan over the top. This is liquid gold, don’t waste a drop.
Tips I’ve Learned the Hard Way
On Buying the Beef: Ask your butcher for a center-cut beef tenderloin. It’s more uniform in thickness, which means more even cooking. If you end up with a whole tenderloin that has a skinny tail end, tuck that tail under and tie it so everything’s roughly the same thickness.
On Timing: If you’re doing this for Christmas dinner and have other things in the oven, you can sear the beef ahead of time, then pop it in the oven about 30 minutes before you want to eat. Found out by accident that this actually works great when I was juggling seventeen other dishes last year.
On Leftovers: Ha. Yeah, right. But IF you somehow have leftovers, they’re incredible in sandwiches the next day. Cold tenderloin + horseradish + good bread = heaven.
On Wine Pairing: Not a wine expert by any means, but we usually serve this with a bold red. Cabernet Sauvignon or Merlot work great. My neighbor Sarah swears by Malbec with beef. Whatever makes you happy, honestly.
Christmas Beef Tenderloin Sides That Actually Work
People always ask what I serve with this. Here’s what actually gets eaten at my house:
- Roasted garlic mashed potatoes (kids eat this with ketchup, adults don’t ask why)
- Roasted Brussels sprouts with bacon (the bacon is key for converting Brussels sprouts haters)
- Simple arugula salad with lemon vinaigrette to cut through all the richness
- Dinner rolls because carbs
Honestly, don’t overthink the sides. The beef is the star here.
Common Christmas Beef Tenderloin Mistakes (Been There, Done All of Them)
Mistake 1: Cooking it straight from the fridge Already ranted about this, but seriously, room temperature matters.
Mistake 2: Not using a meat thermometer Guessing is a recipe for disaster. Just buy the $15 thermometer. Your christmas beef tenderloin dinner will thank you.
Mistake 3: Overcooking because you’re scared Tenderloin is best at medium-rare. It’s expensive enough that you want it cooked properly, not turned into shoe leather because you panicked about food safety.
Mistake 4: Skipping the resting time I’ve said it before, I’ll say it again: WAIT. Let it rest. Go scroll Instagram. Just don’t cut into it too soon.
Why This Works for Christmas (or Any Special Occasion)
The thing about this christmas beef tenderloin recipe is it looks super impressive but doesn’t actually require you to be in the kitchen for hours. Most of the time is just the meat sitting in the oven while you do other stuff.
It’s fancy enough that guests think you slaved away, but easy enough that you’re not stress-crying in the kitchen (unlike that time I tried to make beef Wellington from scratch—never again).
Plus, beef tenderloin is naturally pretty lean, so you don’t feel completely awful after eating it. Well, except for all the butter. But it’s Christmas. Butter doesn’t count on Christmas. Pretty sure that’s in the Bible somewhere.
Final Thoughts on This Christmas Beef Tenderloin
Is this recipe going to win any culinary awards? Probably not. Is it going to make your family happy and have them asking for it every year? Absolutely.
I’ve made this christmas beef tenderloin roast probably fifteen times now, and it’s pretty much foolproof once you know the basics. Even my husband, who literally brings up the Christmas 2022 incident at every opportunity, admits this is better than most restaurant versions.
The garlic herb butter is really the MVP here. It keeps everything moist, adds incredible flavor, and makes your house smell like Christmas itself. My mom called it “restaurant-quality” last year, which is basically the highest compliment she gives.
So yeah, try this for your christmas dinner party menu. Let me know how it turns out! Seriously, I love hearing about other people’s cooking adventures (and disasters—those stories are the best).
Now if you’ll excuse me, I’m craving beef tenderloin at 10am on a Tuesday and that’s probably not normal. Thanks a lot, brain.
Happy cooking! 🎄✨
