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Beef Tenderloin Roast for Christmas
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Rosemary Peppercorn Beef Tenderloin

The perfect beef for Christmas Dinner, this roasted beef tenderloin is the star of the show!
Course Main Course
Cuisine American
Keyword beef, tenderloin
Prep Time 1 hour
Cook Time 45 minutes
Resting time 15 minutes
Total Time 2 hours
Servings 6

Ingredients

  • 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

Instructions

  • 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!