Holiday Roast How-To + Tenderloin with Roasted Root Vegetables Recipe

Holiday Roast How-To from

‘Tis the season for eating well and enjoying the experience with family and friends. Serving a perfectly prepared beef roast is always a showstopper at holiday celebrations and dinner parties. It’s more than worth the trouble – that’s because roasting beef actually requires very little time and effort! With our easy-to-follow tips, we’ll show you how to transform a large hunk of beef into a delicious roast ready to be carved into succulent slices. Even if you generously size the portions, guests are likely to be so impressed with your culinary talent that there won’t be a leftover morsel in sight – we suggest making two holiday roasts! Also, if you’d like to test out your skills and don’t have a recipe, try the mouth-watering recipe for Garlic and Rosemary Rubbed Tenderloin Roast with Roasted Root Vegetables featured below.

Tips for the Perfect Roast Beef:

Selecting the right cut -- Beef Tenderloin for Roasting. - BeefLovingTexans.com1) Choose the right cut. We’re demonstrating roasting tips with a beef tenderloin roast, but the same process will work with other cuts including ribeye and tri tip roasts and more economical cuts like sirloin and round roasts. The way to ensure perfect outcomes when preparing beef is to pair a cut with the appropriate cooking method – and also your budget. The Interactive Butcher Counter  helps take the uncertainty out of selecting the right cut of beef to roast – check it out!

Beef Tenderloin with Dry Rub - BeefLovingTexans.com2) You can’t flub a rub. Dry rubs are an easy way to add flavor to a roast and can be as simple as salt and pepper or as complex and spicy as you want to get – chili powder, herbs, brown sugar and even ground coffee beans are all ingredients I see used in rubs.  Really, the only must-do for a rub is to apply it generously – rub in the mixture thickly on the top, bottom and every side (including the ends) and your reward will be a crusty, caramelized exterior that adds flavor and helps to hold in juices. A variant of dry rubs is to massage olive oil, spices and even fresh aromatic herbs into the beef – that’s what we’re doing with the recipe below.

Use Proper Roasting Equipment - BeefLovingTexans.com3) Use the proper roasting gear. Actually, very little gear is required for roasting beef in the oven. When it comes to cookware, choose a metal pan with an approximate 2 to 3-inch rim. Metal conducts heat better than other materials and yields a more evenly browned roast. You won’t need a lid, as oven roasting is a dry heat cooking method.  Also, use a roasting rack to elevate the meat above the pan so that the heat can circulate underneath. If you don’t have a roasting rack or fancy silicon roasting laurel, simply substitute heavy-duty aluminum foil that has been scrunched up and twisted into a figure-8 shape.  A reliable meat thermometer is also needed to ensure you cook your roast to perfect doneness – those inexpensive instant-read thermometers found at most grocery stores will do the job fine.

4) Learn how to tell when your roast is done. If you’re not following a recipe, get familiar with the suggested cooking times and oven temperatures for your selected cut of beef.  We have a useful chart on Beef Roast Table Times to use as a reference. Abiding by this chart will ensure you rule the roast every time; however, remember that temperatures vary from oven to oven making cooking times approximate. You’ll know when your roast is “done” for your taste preferences when the thermometer is stuck into the center, thickest part of the roast (but not near a bone) and reads 10 degrees LESS than the time indicated for medium-rare, medium, or well-done. When you take a roast out of the oven early like this, the temperature will continue to rise and cook the roast for a few more minutes on the countertop. For example, a medium-rare roast is finished at 145 F degrees, but should be removed at 135 F degrees. See the chart below for more details.

How to Tell When Beef Is Done Chart -

5) Give it a rest. As tempting as it is to cut into a roast or steak right as it comes off the heat, you must let it rest on the countertop for at least 10 minutes as just mentioned. This allows the juices time to redistribute between the relaxing muscle fibers and ultimately create a more tender and enjoyable eating experience. If you’re not sure if the roast has rested long enough, it should be ready to carve when the temperature drops to 120 F degrees or below.

If you have other questions about roasting or any other cooking method for beef, the Texas Beef Council has all the tips and techniques you need to keep the beef experience a “cut above.” Meanwhile, we hope you enjoy this beautiful and mouthwatering holiday roast recipe for Garlic and Rosemary Rubbed Beef Tenderloin with Roasted Root Vegetables from our friend Jennifer at

Garlic & Rosemary Rubbed Beef Tenderloin & Roasted Root Vegetables -

Garlic and Rosemary Rubbed Beef Tenderloin with Roasted Root Vegetables
Prep time: 
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Perfect for a holiday meal, this beef tenderloin is roasted in the oven to mouth-watering, succulent perfection and served on a bed of roasted root vegetables.
  • For tenderloin:
  • 1 2lb. beef tenderloin roast
  • 2 teaspoons olive oil
  • 1 teaspoon garlic paste
  • 3 sprigs fresh rosemary
  • 2 tablespoons coarse sea salt
  • 2 tablespoons coarsely ground black pepper
  • For roasted root vegetables:
  • 1 2lb. beef tenderloin roast
  • 2 teaspoons olive oil
  • 1 teaspoon garlic paste
  • 3 sprigs fresh rosemary
  • 2 tablespoons coarse sea salt
  • 2 tablespoons coarsely ground black pepper
  1. Preheat oven to 425°F. Massage beef with olive oil and then rub rosemary springs enthusiastically onto entire surface to release aromatic oils. Next, rub garlic paste over tenderloin and then rub in salt and pepper to entire surface. Place rosemary spring on top of roast.
  2. Place roast on rack in shallow roasting pan. Do not add water or cover.
  3. Cut vegetables into 1 to 2-inch chunks and place on rimmed baking sheet. Drizzle with olive oil. Chop up remaining rosemary and toss with vegetables along with salt, pepper, and parsley. Spread out vegetables into a single layer. Roast vegetables for approximately 45 minutes in 425F degree oven, stirring and rearranging halfway through cooking.
  4. Roast tenderloin in 425°F oven for approximately 40 – 45 minutes for medium rare (pull out at 135F degrees and will rise to 145F degrees) or 45 to 55 minutes for medium doneness (pull out at 145F degrees and will rise to 160F degrees). Tent with foil. Let stand 10 – 20 minutes until temperature has dropped to 120 F degrees or below.
  5. Slice roast across the grain and serve with roasted vegetables.




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