BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner


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This beef tenderloin roast is a stunning main for your Christmas dinner table. It’s elegant, incredibly tender to the point where it …

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34 replies
  1. Downshiftology
    Downshiftology says:

    Friends… this is MUST MAKE for your Christmas dinner! You will seriously wow all your family and friends. And the horseradish sauce, omg, it's simply divine with it! Can't wait to see your photos of how this tenderloin recipe turns out. Don't forget to tag me on social media! Happy holidays to you and your family. 🤗 xo – Lisa

    Reply
  9. Gerald Arcuri
    Gerald Arcuri says:

    I made my first standing rib beef roast last Christmas using your recipe. It was delicious, and a "hit" with my family. Last week, I made your recipe for slow cooker pot roast. It was, in a word, terrible. I was skeptical about the combination of thyme, rosemary, garlic and red wine in a slow cooker with beef, and I was not wrong. I carefully and thoroughly seared the roast in avocado oil, and followed the recipe exactly. The meat came out as if it had been boiled to death and the seasonings combined with the wine to give everything – the meat, the vegetables and the resultant liquid an off-putting metallic taste. It really was awful, and we threw out 95% of it. As good as most of your recipes are – and I have successfully prepared and enjoyed many of them – I have learned a lesson about beef: red wine with certain seasonings is going to result in an acrid flavor being imparted to the meat. And, too much liquid with a roast ruins the flavor initially imparted by careful searing. I will try this recipe for beed tenderloin, but no way any rosemary or thyme is getting anywhere near it, and very little garlic. Beef, properly done, needs no more seasoning than salt and pepper. In my experience. Happy Holidays!

    Reply
  11. Bianca Bosch
    Bianca Bosch says:

    Hi Lisa, it looks so delicious! But I do have a question about the garlic. When you mince the garlic, you cut the pieces off and then put in the next garlic clove. But wouldn't it be easier to just put in the next clove and cut it off when you put in the last garlic clove? Or does it have a reason you cut each clove? I'm just curious!

    Reply
  24. OMGaNEWBIE
    OMGaNEWBIE says:

    Yumm – Now I have a tip for you & all of your viewers. To avoid the loss of juice, pooling under the meat, "always" let the meat rest on a rack, just like you do with baked goods.
    This way the juice stays in the meat. I learned this tip from Reverse Searing Steaks.
    It works brilliantly. Even for fowl meats.

    Reply
  31. Julia Lucas
    Julia Lucas says:

    Thank you for sharing your fabulous cooking techniques. This video is one where I feel as though I am in the kitchen with you. I am having a party on December 18 and this will be the perfect main attraction. Merry Christmas to you and your family.

    Reply

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