There’s something unmistakable about the scent of beef tenderloin roasting for the holidays. In our family we sear the tenderloin, then top it with butter and fresh rosemary. As it bakes, the house fills with a warm, piney aroma that instantly evokes the season. This recipe is straightforward, flavorful, and one of our favorite holiday centerpieces.
Our father always took charge of the beef on Christmas day. He wasn’t a professional chef, but there were a few dishes he made exceptionally well—beef tenderloin being one of them (his panang curry is another must-try). Each year he prepared the roast the same way, turning a simple set of ingredients into a memorable family tradition.
After preparing the meat, Dad would clip fresh rosemary from the garden. That rosemary is the signature of the dish, contributing both aroma and flavor. He carefully rinsed and dried each sprig, then seasoned the tenderloin generously with salt and pepper before adding cubes of butter and placing the rosemary on top. The technique is simple, and that simplicity is what makes the roast so special: tender beef with a subtle rosemary note, perfect for holiday gatherings.
Making Beef Tenderloin
Start with a high-quality cut. Beef tenderloin is the long roast from which filet mignon steaks are cut; it’s tender and elegant, ideal for special occasions. You can adapt this method to other cuts—like whole filet or prime rib—though cooking time and ingredient amounts will vary with size.
Bring the tenderloin to room temperature before cooking. Pat it thoroughly dry with paper towels—removing surface moisture helps form a better crust when searing. If the surface is wet, the meat will steam instead of browning.
Lightly coat the roast with oil, then season all over with flaky salt and cracked pepper. We prefer a medium-coarse sea salt and a coarser cracked pepper to help build a flavorful crust without large, distracting chunks. Table salt will work in a pinch but won’t give quite the same texture.
Preheat a cast iron pan over medium-high heat to sear the roast. Sear the tenderloin on all sides until a deep golden crust forms—avoid burning. Once nicely seared, transfer the roast to a baking tray or leave it in the cast iron if it fits comfortably. Top with tablespoon-sized cubes of butter and evenly distributed rosemary sprigs. Roast in a 425°F oven until the internal temperature reads about 10°F below your target doneness; the temperature will rise roughly 10°F while the meat rests.
Remove the roast and tent it loosely with foil. Let it rest at least 15 minutes—this step is essential for juicy slices. After resting, slice the tenderloin and spoon any pan juices over the meat for serving.
Notes:
- Truffle butter: A few pats of truffle butter make this roast feel extra special, though plain butter works beautifully as well.
- Rosemary: We prefer rosemary because it’s our family tradition, but tarragon or other fresh herbs can be used for a different flavor profile.
- Cast iron: Searing in a cast iron pan gives the best crust, but if you don’t have one you can skip this step and still get excellent results.
- Resting the steak: It’s tempting to carve immediately, but waiting 15 minutes yields juicier, more evenly cooked slices.
Rosemary Beef Tenderloin
Ingredients
- 1 beef tenderloin 6 lbs, or .5 lbs per person
- 1 tablespoon oil avocado or canola
- 10 sprigs of rosemary or more if you have a larger tenderloin
- 5 tablespoons truffle butter or regular butter, cut or portioned into 1 tablespoon portions
- 2 tablespoons sea salt
- 1 tablespoon cracked pepper
Instructions
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Preheat oven to 425°F (220°C).
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Pat the beef tenderloin dry with paper towels. The drier the surface, the better the crust will form.
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Rub oil over the tenderloin, then season evenly with salt and cracked pepper to form a crust.
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Preheat a cast iron pan over medium-high heat for about 2 minutes.
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If you don’t have cast iron, proceed without searing—the roast will still be delicious.
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Sear the tenderloin on all sides in the hot pan until a golden crust forms. You may wrap or cut the roast into two pieces to make searing easier.
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Transfer the seared beef to a baking tray and top with butter cubes and rosemary sprigs, spreading them evenly.
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Bake at 425°F until the internal temperature is about 10°F below your desired doneness (for example, remove at 125°F for a final medium-rare of 135°F).
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Remove from the oven, tent loosely with foil, and let rest at least 15 minutes.
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Slice the tenderloin and serve with the pan juices spooned over the meat.
Entertainer’s Note
This roast is easier to prepare than many people expect, yet it remains an impressive centerpiece for a dinner party. It’s ideal for special occasions—simple to make, visually appealing, and delicious.