For a show stopping holiday dinner, a beef roast is a classic choice. A standing rib roast (or prime rib) feeds a big crowd, but for a smaller, more intimate dinner, a perfectly roasted beef tenderloin is our favorite splurge.
Simple to prepare and difficult to ruin, our favorite tenderloin recipe finishes with a crisp herbed breadcrumb crust. In addition to being the perfect compliment to the tender beef, the crust is a helpful way to hide any imperfections and struggle-spots, from trimming to tying to searing.
When purchasing your roast, remember that the tenderloin may be called by a variety of names, depending on where you are in the world and what butcher you choose. Filet of beef, filet, filet mignon, roast beef, and châteaubriand are all names you might see, but don't get hung up on that. For this recipe, be sure you're ordering a whole roast, rather than sliced filets (that's what a filet mignon means to us). Châteaubriand usually refers to the very center cut of the whole beef tenderloin, which is prized and delicious, but not right for this recipe.
When we say simple to prepare, we don't necessarily mean quick—though as entertaining recipes go, this one is quite user-friendly. First, ask your butcher to trim your meat before you take it home. They can remove the silver skin and other undesirable bits so you don't have to. We sear the meat on a grill to avoid the inevitably smoky house and messy stove (though a stove is fine!), and from there, it's just a bit of mixing and spreading before the oven does all the work.
If you don't already have a probe thermometer, this is the time to buy or borrow one. We like ones where you can program the ideal internal temperature for an alert when it's ready. Many available thermometers can link to your phone or smart home system, so even on a busy holiday, your roast is in safe hands.
Remember to leave time for your roast to rest, opting for a longer rest versus shorter, if timing becomes a concern. A room temperature filet is far better than an overcooked one, and you won't be the first (or last!) person to serve their roast less than piping hot anyway.
This roast is versatile, so serve it with your traditional holiday favorites, like Potatoes au Gratin, Mashed Sweet Potatoes with Hazelnut Browned Butter, or simple roasted vegetables. Or try something new! This Braised Belgian Endive with Caramelized Vegetables is incredible alongside a roast, or a savory bread pudding with mushrooms and leeks. If you love gravy, Popovers are an iconic roast accoutrement to soak up a rich sauce.
Before you get started, watch this new video from the CIA for pro tips to help you make the most of your roast.
