Holiday How To – Easy Beef Tenderloin Roast with Root Veggies

Holiday Roast Tips - TheFitFork.com‘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 can be our little secret, but roasting beef actually requires very little time and effort! I learned everything I need to know from my dad (who does a tenderloin roast every Christmas) and my friends at the Texas Beef Council.

With my easy-to-follow tips that follow, you can transform a large hunk of beef into a delicious roast ready to be carved into succulent slices — there probably won’t be a leftover morsel in sight, so consider making two 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 at the bottom of this post.

BTW, if you are on the Beef Team and are still in possession of your holiday Chateau Loin (which is center cut sirloin), it will easily substitute without modifications in this roast recipe.  

Tips for the Perfect Roast Beef:

1) 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!

garlic rosemary rubbed tenderloin - pick cut and ingredients - jennifer fisher

2) 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’ve seen 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.

Seasoning beef tenderloin with salt and olive oil.

3) 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.

Tale your beef roast out at 135F degrees and let rest for 10 minutes for medium-rare doneness

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.  I like to reference this useful chart on Beef Roast Table Times. 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 out of the oven.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.

Temperature guidelines for beef roasts.

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.

 

 

Garlic & Rosemary Rubbed Tenderloin and Roasted Root Vegetables - TheFitFork.com

 

Are you a roast-cooking newbie — or do you have well seasoned skills? Do you like the food pun?  Feel free to share a “funny,” too!  A steak pun is a rare medium well done — heehee, another pun!  XOXO, Jennifer 

Garlic and Rosemary Tenderloin Roast with Roasted Root Vegetables Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
• 2 to 3 lbs. assorted root vegetables (like sweet potatoes, fingerling potatoes, onions, beets, parsnips) • 1 large sweet yellow onion • 2 tablespoons olive oil • 1 teaspoons coarse sea salt • 1 teaspoon coarsely ground black pepper • 1 tablespoon fresh or dried parsley
Course: Main Dish
Cuisine: American
Servings: 6 servings
Ingredients
for roast beef
  • 1 2lb beef tenderloin or chateau loin
  • 2 teaspoons olive oil
  • 1 teaspoon garlic paste
  • 3 springs fresh rosemary
  • 2 tablespoons coarse sea salt
  • 3 tablespoons coarse ground black pepper
for roast vegetables
  • 2 to 3 pounds assorted root vegetables like sweet potatoes, fingerling potatoes, onions, beets, parsnips
  • 1 large yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon coarse sea salt
  • 2 teaspoons coarse gound pepper
  • 1 tablespoon fresh chopped parslet
Instructions
  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. Slice roast across the grain and serve with roasted vegetables.

Season’s Meatings! Sirloin Roast with Spicy-Sweet Pomegranate Reduction Recipe

beef sirloin roast with pomegranate sauce tenderloin

Lean beef trimmed with a festive fat-free sauce, my Sirloin Roast with Spicy-Sweet Pomegranate Reduction Recipe officially ushers in the family’s extra-long holiday weekend of feasting!  Tonight I whipped up a delicious dinner thanks to the Chateau Loin sent as a most tasteful Christmas gift by the Texas Beef Council.  The Chateau Loin is an exclusive center-cut Sirloin roast not sold at retail, but only to some of the finest restaurants in the world (lucky me). As an alternative, I suggest a Top Sirloin Roast or even a melt-in-your-mouth Tenderloin. More good news; a center-cut sirloin roast is packed with zinc, iron and b vitamins while also boasting less than 6 grams of fat per 3-ounce serving (which falls right in the middle of fat content for a boneless chicken breast (3 grams) and skinless chicken thigh (9.2 grams).

The spicy-sweet pomegranate reduction sublimely sets off the inherent richness of the beef  (did I really just say that?). However, a light drizzling of the sauce is all you’ll need.  Start the sauce while the beef is roasting, it takes about 30 minutes to reduce – perfect timing! Really, this fancy-schmancy dinner couldn’t be easier, but don’t tell my guests who dropped in today for a surprise visit.

 

Sirloin Roast with Spicy-Sweet Pomegranate Reduction Recipe

For Roast:

  • 1 2lb beef sirloin roast, preferably center cut
  • 2 tablespoons ground black pepper
  • 1 tablespoon Cavender’s Greek Seasoning

For Sauce:

  • 1 cup Pomegranate Juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons dried chopped onion
  • 1/2 teaspoon crushed red pepper

Heat oven to 350 F degrees.  Season outside of roast with black pepper and Greek seasoning.  Place meat in roasting pan with wire rack in bottom and cook for approximately 30 minutes in the oven. For medium doneness, remove when a meat thermometer reaches 135 F degrees in the thickest part of the roast.  Remove roast from oven and let rest 5 – 10 minutes before slicing.

Meanwhile, in a medium saucepan, combine all of the ingredients, whisking to incorporate honey.  Bring the mixture to a boil; then reduce the heat and simmer until it reduces in volume by half or less (depending on preference). Serve warm with tenderloin.