Beef Tenderloin with Roasted Vegetables

There’s something incredibly special about serving a beautifully roasted beef tenderloin for a holiday meal or festive gathering. It’s the kind of dish that’s luxurious, melt-in-your-mouth tender, and full of rich flavor. Paired with perfectly roasted vegetables, this meal is elegant and satisfying, yet surprisingly simple to prepare. Beef tenderloin may seem intimidating, but with the right techniques and a little bit of love, you can pull off a show-stopping dish that will wow your guests.

I remember the first time I made beef tenderloin for Christmas dinner. I was nervous because I knew it was an expensive cut of meat, and I didn’t want to mess it up! But once I followed a few simple steps—properly seasoning, searing, and roasting the tenderloin—it turned out perfectly juicy and flavorful, with a crisp, caramelized crust. The roasted vegetables were the ideal accompaniment, soaking up the juices from the meat and adding a pop of color to the plate. It’s now a family favorite and has become a tradition at every holiday gathering!

Whether you’re hosting Christmas dinner, a special family event, or even a New Year’s Eve celebration, this beef tenderloin with roasted vegetables is sure to impress. Let’s dive into how to make this impressive (yet surprisingly easy) dish.

Why You’ll Love This Recipe

• Luxurious and Tender: Beef tenderloin is known for its buttery, melt-in-your-mouth texture. When cooked properly, it’s incredibly tender and juicy, making it the ultimate special occasion main course.
• Elegant Presentation: This dish looks stunning on the table, especially when served with colorful, roasted vegetables. It’s perfect for a holiday feast, whether it’s Christmas, Thanksgiving, or a formal dinner party.
• Easy to Make: While beef tenderloin is often seen as a gourmet dish, it’s surprisingly simple to prepare. With just a few key steps—searing the meat, roasting it, and letting it rest—you can achieve restaurant-quality results at home.
• Perfect for Entertaining: Because the beef is roasted in the oven, it’s a hands-off recipe that gives you time to focus on other parts of the meal. The vegetables roast alongside the meat, making this a one-pan wonder for easy cleanup.
• Crowd-Pleasing Flavors: The tender beef pairs beautifully with the savory roasted vegetables, creating a meal that appeals to everyone. Plus, you can customize the vegetables based on your preferences and what’s in season.

Preparation Time and Servings

Total Time: 1 hour 30 minutes
Servings: 6-8 people
Calories per serving: 500 calories

Ingredients

For the Beef Tenderloin:

• 1 whole beef tenderloin, trimmed (about 3-4 pounds)
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp Dijon mustard (optional for extra flavor)
• 2 tbsp butter (for basting)
• Kitchen twine (to tie the roast)

For the Roasted Vegetables:

• 4 large carrots, peeled and cut into 2-inch pieces
• 3 large potatoes, cut into quarters
• 2 red onions, peeled and cut into wedges
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional for extra flavor)

Step-by-Step Instructions

1. Prepare the Beef Tenderloin

Start by preheating your oven to 425°F (220°C). Allow the beef tenderloin to come to room temperature by letting it sit on the counter for about 30-40 minutes. This helps the meat cook evenly.

Trim the tenderloin: If your beef tenderloin hasn’t been trimmed, remove any silver skin (the thin, shiny membrane) using a sharp knife. You can also ask your butcher to trim it for you.

Tie the roast: To ensure even cooking, tie the tenderloin with kitchen twine. Tying it at 1-2 inch intervals helps the roast maintain its shape while cooking.

Season the beef: In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef tenderloin, massaging it into the meat. For an extra boost of flavor, you can brush the tenderloin with Dijon mustard before rubbing in the herb mixture.

2. Sear the Beef

Heat a large, oven-safe skillet or cast-iron pan over medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the beef tenderloin on all sides for about 2-3 minutes per side, until you have a nice golden-brown crust. Don’t skip this step—it locks in the juices and adds depth of flavor.

Once seared, remove the pan from the heat and add the butter to the skillet. Baste the tenderloin with the melted butter using a spoon.

3. Prepare the Roasted Vegetables

While the beef is searing, prepare the vegetables. In a large bowl, toss the carrots, potatoes, red onions, and Brussels sprouts with olive oil, salt, pepper, dried thyme, garlic powder, and smoked paprika (if using). Make sure the vegetables are evenly coated with the seasoning.

Spread the vegetables in a single layer on a large roasting pan or sheet. This will allow them to roast evenly and develop a beautiful caramelized texture.

4. Roast the Beef and Vegetables

Place the seared beef tenderloin in the center of the roasting pan, surrounded by the seasoned vegetables. Insert an oven-safe meat thermometer into the thickest part of the tenderloin to monitor the internal temperature.

Transfer the pan to the preheated oven. Roast for about 25-30 minutes for medium-rare (internal temperature of 125°F), or longer if you prefer the beef more well-done. The vegetables will roast alongside the beef, absorbing the delicious flavors from the drippings.

Pro tip: Be sure to check the vegetables halfway through the cooking time and toss them to ensure even roasting.

5. Rest the Beef Tenderloin

Once the tenderloin reaches your desired level of doneness, remove it from the oven and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for 15-20 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring it stays juicy and tender.

6. Finish Roasting the Vegetables

If the vegetables need a little more time to get crispy and golden, leave them in the oven while the beef rests. You want the edges to be caramelized and the inside to be tender.

7. Slice and Serve

Once the beef has rested, remove the twine and slice the tenderloin into thick, even slices. Serve the beef alongside the roasted vegetables, making sure to include any juices from the cutting board. For a beautiful presentation, garnish with a sprinkle of fresh rosemary or thyme.

How to Serve

This elegant beef tenderloin with roasted vegetables is a complete meal on its own, but here are a few ways to serve it for a truly impressive holiday spread:

• With a Rich Sauce: Serve with a side of horseradish cream, chimichurri, or a red wine reduction for extra flavor.
• On a Festive Platter: Arrange the sliced tenderloin on a large serving platter, surrounded by the roasted vegetables. Drizzle everything with any pan juices for a stunning presentation.
• Alongside Classic Holiday Sides: Pair this dish with mashed potatoes, roasted asparagus, or a simple green salad to balance out the richness of the meat and vegetables.
• Wine Pairing: A medium-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir complements the beef beautifully. For non-alcoholic options, sparkling water with a splash of cranberry or pomegranate juice is festive and refreshing.

Additional Tips for Perfect Beef Tenderloin

1. Use a Meat Thermometer: To ensure your beef tenderloin is cooked perfectly, use an instant-read or oven-safe meat thermometer. For medium-rare, aim for an internal temperature of 125°F, and for medium, around 135°F.
2. Sear for Extra Flavor: Don’t skip the searing step! Searing the beef tenderloin before roasting helps lock in juices and adds a delicious crust to the outside of the meat.
3. Let It Rest: Allowing the beef to rest after roasting is essential. This gives the meat time to relax and the juices to redistribute, resulting in a more tender and flavorful roast.
4. Don’t Overcrowd the Vegetables: When roasting vegetables, make sure they’re spread out in a single layer. Overcrowding will cause them to steam instead of roast, leading to less crispy edges.
5. Season Generously: Beef tenderloin is a lean cut of meat, so be sure to season it well with herbs, garlic, and salt to enhance the flavor. The herbs and garlic give the beef a beautiful, aromatic crust.

Recipe Variations

• Herb-Crusted Beef Tenderloin: For extra flavor, coat the tenderloin in a mixture of finely chopped parsley, rosemary, thyme, and breadcrumbs before searing. The herb crust will add a crunchy texture and a burst of flavor.
• **Balsamic Glazed Vegetables

**: Add a drizzle of balsamic vinegar to the vegetables halfway through roasting for a sweet and tangy glaze.

• Horseradish-Crusted Beef: Mix prepared horseradish with Dijon mustard and spread it over the tenderloin before roasting. The result is a flavorful crust that pairs beautifully with the tender beef.
• Vegetarian Option: For a meat-free version, substitute the beef with roasted portobello mushrooms or a whole roasted cauliflower. These vegetables can be seasoned and cooked in a similar way for a delicious, hearty alternative.

Storing and Freezing

Storing Leftovers: Store leftover beef tenderloin and roasted vegetables in separate airtight containers in the fridge for up to 3 days. When reheating, gently warm the beef in a low oven (around 300°F) to maintain its tender texture.

Freezing: Beef tenderloin freezes well! Wrap any leftover beef tightly in plastic wrap, then place it in a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.

Special Equipment

• Meat Thermometer: A meat thermometer is essential for ensuring that your beef tenderloin is cooked to perfection.
• Cast-Iron Skillet or Oven-Safe Pan: A heavy-duty skillet or pan is perfect for searing the tenderloin and transferring it to the oven for roasting.
• Roasting Pan: A large roasting pan will allow the vegetables to roast evenly and give the beef enough room to cook properly.
• Kitchen Twine: Tying the beef tenderloin helps it maintain an even shape for uniform cooking.

FAQ

How do I know when the beef tenderloin is done?
Use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should read 125°F, and for medium, it should read 135°F. Remember, the temperature will continue to rise a few degrees while the meat rests.

Can I use different vegetables?
Absolutely! Feel free to customize the roasted vegetables with your favorites—sweet potatoes, parsnips, butternut squash, and fennel all work beautifully with this dish.

Do I have to sear the beef tenderloin?
While searing isn’t absolutely necessary, it adds a lot of flavor and helps lock in the juices, resulting in a more flavorful roast.

Can I make the beef tenderloin ahead of time?
It’s best to serve beef tenderloin freshly roasted, but you can prepare the seasoning rub and tie the meat a day in advance to save time.

Can I roast the vegetables separately?
Yes! If you prefer to roast the vegetables on a separate pan to avoid crowding the beef, you can do so. Just be sure to rotate the pans halfway through cooking.

Conclusion

Beef tenderloin with roasted vegetables is the perfect holiday dish to impress your guests while keeping things simple in the kitchen. With its tender, juicy beef and beautifully caramelized vegetables, this meal is a celebration on a plate. Whether you’re cooking for a crowd or making a special dinner for your family, this recipe will leave everyone raving. I can’t wait to see your stunning holiday spreads—be sure to snap a photo and tag me on social media! Happy cooking and happy holidays!

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