Christmas Dinner: Rosemary & Peppercorn Beef Tenderloin Roast
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
For many families, mine included, the holidays will look quite different this year. No matter what your plans are, however, I still want to inspire you to enjoy a festive meal with your family around a beautiful tablescape.
While we always serve some variety of beef for our Christmas dinner, we are going to be sticking to this Rosemary & Peppercorn Beef Tenderloin Roast from here on out! It makes our holiday dinner feel extra special.
Beef sales spike around Christmas, and it’s easy to see why! My husband and I agree that this was the best beef tenderloin we’ve eaten. The most tender beef roast available, the tenderloin roast cooks quickly and is easy to carve. This is definitely our new Christmas dinner tradition.
Rosemary & Peppercorn Beef Tenderloin Roast
When you start with a high-quality cut of beef, the culinary possibilities are endless! Despite what you might think, it’s actually quite easy to make.
What I truly love about roasting, especially during the busy holiday season, is that it allows you to “set it and forget it” because oven roasting generally uses a lower temperature over a longer period of time. This is the perfect time to add the finishing touches to your holiday tablescape (more tips on mine below).
Then your beef tenderloin is baked to the desired temperature (Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness). After that, you loosely tent the roast with aluminum foil while it continues to cook. Let stand 15 minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
Serve your beef tenderloin on a platter within a wreath of rosemary. Dot the rosemary with cranberries for a gorgeous presentation!
We’ll be serving our Rosemary & Peppercorn Beef Tenderloin Roast (recipe below) with twice-baked potatoes (you can find the mini version of these in my new book), a chopped salad, and a great bottle of red wine!
Since we won’t have more than a few people around the table this year, the leftovers will be perfect for making beef tenderloin sandwiches the next day!
Christmas Holiday Tablescape
Set a holiday table that’s perfect for the occasion with these tips!
- Add a personal touch! I love to order calligraphy place cards in my family’s names to add a personal touch to each place setting. Bonus: you can reuse these every year!
- Glitz and glamour! Don’t be afraid to pull out your finest china and dishes. Add in lots of votives and taper candles. String twinkle lights down the center of your table for extra sparkle for the occasion.
- Wrap holiday napkins (I chose a classic tartan plaid) with a thin velvet ribbon in holiday green or red.
- Use fresh greenery (like cedar and magnolia) down the center of your tablescape. Tuck in fruit like sliced oranges, tangerines, pomegranates and more.
Need a delicious appetizer made with extra beef tenderloin?! Try these Beef Wellington Bites!
Now let’s talk about this Rosemary and Peppercorn Beef Tenderloin Roast recipe! Find it below (you can also print it).
Rosemary Peppercorn Beef Tenderloin
- 1 3 lb Center-Cut Beef Tenderloin Roast - trimmed and tied
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoons garlic - minced
- 1 tablespoons black peppercorns - coursely ground
- 1 tablespoons rosemary - dried
- 3 sprigs rosemary - fresh
- Let the beef tenderloin stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat oven to 425°F.
- Combine seasoning ingredients; press onto beef Tenderloin Roast. Tuck in fresh rosemary sprigs under cooking twine. Place roast on rack in shallow roasting pan.
- Insert ovenproof meat thermometer in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with aluminum foil. Let stand 15 minutes. Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.
- Carve the tenderloin into slices and serve!
Find more tips for serving a holiday beef roast here!
Nicely done, beef. You put the seasoning in the holiday season. For more ideas, head to BeefItsWhatsForDinner.com/Holidays to find plenty of holiday inspiration, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door.
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The tablescape is beautiful and so inviting. Do you remove part of the table decorations when people are seated to eat so that it doesn’t block their view of each other? I have always struggled with finding beautiful things for the table but that don’t block people’s view of each other when seated.
Thank you for your help!
Hi Lisa, Yes you absolutely can remove or set a lower version of a similar table. Lower candles etc.
Hi! We are planning to cook a 6lb tenderloin. Would you keep the temp the same or reduce it a little ?