Some people like Ham or Turkey at Christmas. Beef Tenderloin is my favorite choice for Christmas dinner. It must be my British background.
Last Christmas, I went shopping at one store and they wanted $30 per lb – that would have cost me almost $100. Yikes! I stopped by my neighborhood grocery and, luckily, they had whole tenderloin for $8 per lb. What a difference! So, if you’re planning to serve Beef Tenderloin, start looking for sales early (like TODAY!). Now, that difference in price meant I had to do a lot more trimming, but it was well worth it. For great step by step directions on how to trim a tenderloin, check out this post on Pioneer Woman – she’s married to a rancher, so she’s got lots of good info on beef.
Here’s a recipe I’ve made for several Christmas dinners. I love it because it’s tasty and so easy. Just rub the tenderloin with olive oil and the pepper based spice mixture and roast on a rack in the oven until it reaches 130 degrees F. You’ll get a perfect medium rare beef that’s almost fork tender! BTW – You’ll be cooking this on high heat, to start. So, make sure your oven is clean. If you plan to use your oven’s self cleaning process – plan ahead. Self cleaning takes some time. Christmas Eve is NOT a good time to do this!
Sometime I serve it with a garlic cream sauce, which I’ve included in the recipe below.
To round out your menu, try these sides:
and because it’s Christmas, end the meal with a fabulous dessert. Look for one, here next week!