This stunning Beef Tenderloin Board features a perfectly roasted beef Tenderloin with crisp roasted vegetables, golden browned dinner rolls, and a great selection of sauces. It’s sure to bring everyone to the table for a deliciously memorable holiday feast.
This post is a collaboration with Beef. It’s What’s For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
In our house, a nice cut of beef is an experience. Whether it’s a thick Ribeye Steak on the grill or this absolutely gorgeous roasted beef Tenderloin Roast all dressed up for Christmas dinner, beef is our go-to for savoring the moment with our loved ones over a beautiful meal.
With its juicy, red center and savory crust that’s simply bursting with flavor, the roasted beef Tenderloin is the star of this spread. Accompanied by crisp roasted vegetables, perfectly browned dinner rolls, and savory sauces this Beef Tenderloin Board is a meal experience that everyone is sure to enjoy!
Let’s chat beef! With the help of my friends at Beef. It’s What’s For Dinner., I’m here to inspire you and give you the confidence you need to prepare this beautiful beef tenderloin board for you and your loved ones.
Let me walk you through how to select, prepare, cook and serve the best beef Tenderloin Roast for this board…
What Do I Need to Make a Roasted Beef Tenderloin Board?
- 4-5 pounds roasted beef Tenderloin
- Prepared cranberry sauce
- Prepared horseradish sauce
- Mustard
- Beef gravy
- Pomegranate
- Roasted petite whole carrots
- Roasted fingerling potatoes
- Roasted broccolini
- Garlic herb dinner rolls
- Roasted garlic
- Flaky sea salt
- Sprigs of fresh herbs, for garnishing (rosemary, sage, thyme)
- Salt and pepper containers
- large cast iron or oven-proof skillet
- Meat thermometer
- 24” x 18” walnut wood board
How to Select a Beef Tenderloin
Beef Tenderloin is one of the most tender beef roasts that is well known for being lean and succulent. Explore all the different cuts of beef and the best way to prepare them over on the Beef. It’s What’s For Dinner. website so you can choose the perfect cut next time you’re at the meat case.
Try to purchase beef Tenderloin Roasts that have already been trimmed and tied with butcher’s twine. Otherwise, trim the Tenderloin Roasts of excess fat and tie it with butcher’s twine so that it is the same thickness all the way around.
I purchased two roasts that were about 2.5 pounds each for a total of 5 pounds of beef. This will feed 8-12 people.
How to Roast Beef Tenderloin
- Preheat the oven to 425°F. Season each Tenderloin Roast generously with the salt and pepper. Combine the chopped fresh herbs and olive oil in a small bowl.
- Press the herb mixture evenly onto all surfaces of the beef roasts. This is a great time to prep your vegetables for roasting.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot and starting to steam. Add the Tenderloin Roasts and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the top rack of your preheated oven (or transfer to a lightly oiled roasting pan first if your skillet is not oven-safe).
- If you are cooking with a single oven, now is a great time to put your potatoes and carrots in to roast. Pop them on the middle rack of your oven for 20-25 minutes.
- Roast the beef until Tenderloin Roasts reach desired internal temperature using an oven safe meat thermometer inserted into the thickest part of the meat.
The Perfect ‘Doneness’
Beef’s tender, juicy texture is optimum when cooked to medium rare, but below is a guide for when to remove the roast from the oven based on temperatures and desired doneness, keeping in mind that the temperatures will continue to rise about 10-15 degrees while the meat rests:
- remove the roast at 135°F for a 145°F medium rare doneness (20-25 minutes)
- remove the roast at 140°F-145°F for a 160°F medium doneness (25-30 minutes)
- Transfer the beef to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes before slicing into it. The reason it needs to rest is so that the juices can redistribute throughout the roast.
- Check your carrots and potatoes and either continue roasting them or transfer them to the lowest rack to keep warm. Put the broccolini in the oven to roast on the top rack and the prepped rolls on the middle rack (your carrots and potatoes are keeping warm on the bottom rack).
- Return the skillet to the stovetop so you can make a gravy with the roasting juices.
- Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in ¼ to 1/2 cup beef broth and bring to a boil.
- Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more. Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Once the beef Tenderloin Roasts are done roasting and resting, carve most of them into 1-inch thick slices.
How to Build the Roasted Beef Tenderloin Board
I built this beauty on our 24” x 18” walnut wood board. It’s my favorite for serving a larger spread on. It’s great because you can place everything directly on the board. It’s no different than taking several plates of food to the table, except that there’s less dishes when serving a meal off of a board this way. Less dishes means more time with my loved ones and I’m all about that!
- Start by placing the sauces (prepared cranberry sauce, prepared horseradish sauce, mustard and beef gravy) in serving bowls across the board. Slice the pomegranate into fourths and lay it on a paper towel to collect any dripping juices before placing it on the board.
- Place the sliced beef Tenderloin Roast down the center of the board.
- Add the roasted vegetables (carrots, potatoes and broccolini), roasted garlic heads and rolls to the board. Sprinkle the sides with a little flaky sea salt. Garnish the roasted carrots and potatoes with some of the remaining chopped fresh herbs.
- Place the pomegranate slices and sprigs of fresh herbs on the board.
Serve and Enjoy!
More Easy, Festive & Delicious Holiday Recipes
A collection of holiday recipes that are all so easy to make, festive to serve and sure to be enjoyed by all! These Easy, Festive and Delicious Holiday Recipes are sure to be a holiday hit!
If you’re inspired to make this Roasted Beef Tenderloin Board, be sure to snap a picture and share it with me @thebakermama and @beefitswhatsfordinner on Instagram so we can see. I love seeing how inspired and creative y’all get with the ideas and recipes I share. And for more for more recipes and inspiration, visit www.BeefItsWhatsForDinner.com.
Happy Holidays! Enjoy!
xoxo,
This post was created as part of my partnership with Beef It’s What’s for Dinner, however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
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Beef Tenderloin Board
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8-10 Servings
Description
This stunning Beef Tenderloin Board features a perfectly roasted Beef Tenderloin with crisp roasted vegetables, perfectly browned dinner rolls, and a great selection of sauces. It’s sure to bring everyone to the table for a deliciously memorable holiday feast.
Ingredients
- 4–5 pounds roasted beef Tenderloin
- ½ cup prepared cranberry sauce
- ½ cup prepared horseradish sauce
- ½ cup mustard
- ¼ cup reserved beef gravy
- 1 pomegranate
- 18 roasted petite whole carrots
- 18 roasted fingerling potatoes
- 18 roasted broccolini
- 10 garlic herb dinner rolls
- 2 heads of roasted garlic
- Flaky sea salt, for garnishing
- Sprigs of fresh herbs, for garnishing (rosemary, sage, thyme)
- Salt and pepper containers
Instructions
- Start by placing the sauces in serving bowls across the board. Slice the pomegranate into fourths and lay it on a paper towel to collect any dripping juices before placing it on the board.
- Once the beef tenderloins are done roasting and resting, carve most of them into 1-inch thick slices. Place the sliced beef tenderloins down the center of the board.
- Add the roasted vegetables (carrots, potatoes and broccolini), roasted garlic and rolls to the board. Sprinkle the sides with flaky sea salt. Garnish the roasted carrots and potatoes with some of the remaining chopped fresh herbs.
- Place the pomegranate slices and sprigs of fresh herbs on the board.
Notes
I built this beauty on our 24” x 18” walnut wood board.
Beef Tenderloin
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8-12 servings
Description
A perfectly roasted Beef Tenderloin that’s juicy, red to pink in the center and has a savory herb crust on the outside.
Ingredients
- 2 (2.5 pound) beef Tenderloin roasts
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- ½ cup chopped fresh herbs (rosemary, sage, thyme)
- 4 tablespoons olive oil
- ½ cup butter
- 2 tablespoons flour
- 1/2 cup beef broth
Instructions
- Preheat oven to 425°F. Season each beef Tenderloin generously with the salt and pepper. Combine the chopped fresh herbs and olive oil in a small bowl. Press the herb mixture evenly onto all surfaces of beef roasts.
- Heat the butter in a large cast iron or oven-proof skillet over medium-high heat until hot. Add the beef tenderloins and sear on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
- Transfer the skillet directly to the preheated oven (or transfer the tenderloins to a lightly oiled roasting pan first, if your skillet is not oven safe). Roast until tenderloins are of desired internal temperature using a meat thermometer inserted into the thickest part of the meat. See the notes below for a guide on when to remove the roast from the oven based on temperatures and desired doneness (*Keep in mind that the temperatures will continue to rise about 5-10 degrees while the meat rests.).
- Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for about 10 minutes.
- Return the skillet to the stovetop so you can make a gravy with the roasting juices. Over medium heat, whisk in 2 tablespoons of flour and continue to whisk until the juices start to thicken. While whisking, slowly pour in ¼ to 1/2 cup beef broth and bring to a boil. Let simmer over low heat until ready to serve with the meat. If the gravy is too thick, whisk in more beef broth. If the gravy is too thin, remove 2 tablespoons of the gravy and whisk in 1 tablespoon flour to thicken it even more. Whisk the roux back into the gravy and let it continue to simmer and thicken.
- Carve the Tenderloins into 1 inch-thick slices to serve.
Notes
How long to cook your beef tenderloin for desired doneness:
- remove the roast at 130°F for a 145°F medium rare doneness (20-25 minutes)
- remove the roast at 140°F-145°F for a 160°F medium doneness (25-30 minutes)
Sides
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-12
Description
Crisp roasted vegetables and perfectly browned dinner rolls.
Ingredients
Roasted Vegetables
- 2 whole heads of garlic, tops cut off
- 18 petite whole carrots
- 18 fingerling potatoes, cut in half
- 18 broccolini
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh herbs
- Kosher salt
- Ground black pepper
- Flaky sea salt, for garnishing
Garlic Herb Dinner Rolls
- 12 soft baked dinner rolls
- 2 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 2 teaspoons chopped fresh herbs
Instructions
Roasted Vegetables
- Preheat the oven to 425°F. Line two baking sheets with aluminum foil or parchment paper and spray with nonstick cooking spray.
- Place the carrots on half of one of the prepared baking sheets and the potatoes on the other half. Drizzle the carrots with 1 tablespoon olive oil and toss to coat. Spread them into a single layer and sprinkle generously with salt and pepper. Drizzle the potatoes with 1 tablespoon olive oil and toss to coat. Sprinkle the potatoes generously with salt, pepper and 1 tablespoon chopped fresh herbs, then toss again. Spread them into a single layer on the other half of the baking sheet.
- Place the garlic heads, cut side up, onto the baking sheet with the carrots and potatoes. Drizzle each garlic head with olive oil and sprinkle with salt and pepper.
- Roast the carrots, potatoes and garlic heads, rotating the pan and stirring a few times, until tender, about 25 to 30 minutes.
- Meanwhile, place the broccolini in a single layer on the other prepared baking sheet. Drizzle the broccolini with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 15 minutes or until broccolini is crisp-tender.
- Once the carrots and potatoes are on the board, sprinkle them with a little flaky sea salt and some fresh chopped herbs. Once the broccolini is on the board, sprinkle it with some flaky sea salt.
Garlic Herb Dinner Rolls
- Place the rolls on a parchment-lined or lightly greased baking sheet. Combine the olive oil, minced garlic and chopped fresh herbs in a small mixing bowl. Brush the top of each roll with the olive oil herb mixture. Place the rolls in a 425°F oven and bake for 6-8 minutes or until the tops are golden brown.
