Let’s talk about your Christmas beef!
I might have the best beef tenderloin recipe for the holidays. For years my grandmother made tenderloin on Christmas day, and after she passed, my mom continued the tradition. It’s rich, elegant and reserved for special occasions — a real showstopper at the center of the holiday table.
I never expected to crave beef on a Monday morning, but here we are. The aroma and the memory of that tender, herb-kissed roast are impossible to ignore.
P.S. Seeing this roast makes me shout “the roast beast!” — we’ve watched The Grinch a dozen times already this season and I know the movie by heart. It’s holiday season vibes all the way.
I had never prepared a beef tenderloin on my own before, and I was determined to learn. I adapted a slow-roast method from Serious Eats and tested it three times over a few months until I felt confident. It’s an expensive cut, so the pressure was real — but the method turned out to be nearly foolproof. The result is tender, flavorful and perfectly centered as the main event for holidays or any special dinner.
To add brightness and contrast to the rich beef, I made a zippy horseradish sauce. The combination of browned butter, fresh herbs and a creamy, tangy horseradish sauce is outstanding — especially when a few slices are piled into a sandwich. We also make slow, caramelized onions to serve alongside; letting them cook low and long while the beef roasts results in sweet, deeply flavored onions that elevate every bite.
Now that the plate of flavors has been thoroughly described, I’d love to hear your holiday traditions. What do you serve on Christmas Eve or Christmas Day? Share your favorites beyond the cookies — I want to know everything!
Herb and Butter Roasted Beef Tenderloin
6
4 hrs
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Ingredients
- 1 3 pound trimmed beef tenderloin
- 1 to 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 bunch of fresh sage
- 1 bunch of fresh rosemary
- 1 bunch of fresh thyme
- 6 tablespoons unsalted butter for melting
Caramelized Onions with Thyme
- 4 tablespoons unsalted butter
- 2 sweet onions, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
Horseradish Sauce
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup prepared horseradish
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 lemon, juiced
- salt and pepper to taste
- 3 tablespoons chopped fresh chives
Instructions
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Start a day or two ahead when possible. Tie the tenderloin with kitchen twine so it cooks evenly — butcher’s knots work well. Place the tied tenderloin on a wire rack set over a baking sheet, season generously with kosher salt and cracked black pepper, then refrigerate uncovered overnight.
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Remove the beef from the fridge at least one hour before roasting to come toward room temperature. Preheat the oven to 225°F. Tuck fresh herb sprigs (sage, rosemary, thyme) under the twine all around the roast.
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Place the beef on the center rack and slow-roast for about 2 1/2 to 3 hours for a 3-pound tenderloin, or until an instant-read thermometer reads 120–125°F for medium-rare. Remove the roast and let it rest for 10 minutes.
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While it rests, melt the butter in a saucepan; let it brown slightly if desired but don’t overdo it. Move an oven rack to about 6 inches from the broiler and set the broiler to high. Brush the roast with melted butter and broil, turning every 30 seconds and spooning more butter over the meat, until the exterior is golden and browned — about 2 to 3 minutes total. Remove, drizzle with more butter and let rest another 10 minutes before slicing. Serve with caramelized onions and horseradish sauce.
Caramelized Onions with Thyme
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Give yourself about an hour. Heat a skillet over low heat and melt the butter. Add the sliced onions and salt, stirring occasionally. Cook slowly until the onions turn golden and deeply caramelized, about 45–60 minutes; you can continue cooking longer on very low heat for even deeper flavor, stirring frequently to avoid burning. Stir in the thyme after about 45 minutes.
Horseradish Sauce
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Whisk sour cream, heavy cream, prepared horseradish, mayo, Dijon, lemon juice, salt and pepper together. Chill for 30–60 minutes to let flavors meld. Top with chopped chives before serving.
Notes
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Try slicing leftovers into sandwiches or pairing the roast with fondue for an indulgent twist — it’s fantastic either way.