Servings: 6 - 8
Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. It cooks for 40 to 50 minutes—enough time to make a salad, set the table, or just relax and enjoy the appetizing aromas filling your kitchen.
Read Quick Prep, Easy Roast for six additional holiday-worthy roasts, including Spice-Crusted Roast Pork Tenderloin and Rack of Lamb with Ancho-Honey Glaze. And, for more beef tenderloin recipes, visit the Guide to Christmas.
Make Ahead Tips
The roast can be seasoned and refrigerated up to 4 hours before roasting.
The beef and mustard sauce are both excellent cold, use leftovers for roast beef sandwiches.
This is a family classic now. It’s so easy to prep and absolutely superb.
My parents cooked this for Christmas dinner. It was so tender and flavorful! They made the mustard sauce with Siggis Greek yogurt - it came out delicious, but honestly, the sauce is not necessary. This meat stands on its own.My husband and I loved it so much we made it ourselves for our one year wedding anniversary, a week after Christmas. We skipped the mustard sauce, but again, the meat stands on its own. It was so fantastic we are cooking it again tonight, because.... Why not? Prep is easy (we have our butcher trim and tie).I recommend this dish to everyone.
I made this for Christmas dinner for a crowd of 12. Used a 5lb cut of meat. The seasoning was delicious, it cooked beautifully, and was a real crowd pleaser. The sauce was lovely as well. I subbed sour cream and it worked very well - everyone loved it and leftovers were great the next day too. Thank you for sharing this lovely recipe!
Adapted this recipe for my 5+lb. filet and cooked it on my outdoor grill on indirect heat in a roasting pan on a rack with the lid closed. We did open the grill a few times to check on the roast and turn it a few times, but even so, was mostly able to keep the grill at 375 degrees when closed, but after an hour it was not quite done. So we cranked up the 2 side burners which brought it up to temperature in about 10 or 15 minutes and gave the it some nice color. The end result was perfect. One end of the roast was close to medium-well which my children prefer, the other end was not quite medium rare, and the middle section ranged somewhere in between -- perfect for our Christmas crowd, everyone could find slices cooked to their taste. I was surprised how much we all enjoyed the Creamy Mustard Sauce with the meat.
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