This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This gorgeous roast beef tenderloin with sage brown butter sauce and winter vegetables is sure to steal the show on Christmas Day. Using a reverse sear method, the beef tenderloin is roasted to perfection then seared on the stove top. Pair it with oven roasted vegetables and finish the whole thing with a simple sage brown butter sauce for a meal to remember.
At my house, a traditional Christmas dinner means the there will always be something a little bit different. Unlike my Thanksgiving menu with a turkey and all the sides, Christmas is my chance to get fancy and embrace the flavors of the season.
Christmases past have been my inspiration for this rack of lamb, these roasted root vegetables, and my eggnog creme brulee. They all require a little bit of effort, but the amazing taste is a worthwhile reward.
This year’s menu is a little bit different. While it looks and tastes fancy, it’s much more simple than it appears. It’s kind of like a glorified sheet pan dinner that takes a lot less effort than you would expect.
Christmas Dinner with Safeway
Before we dive into the meal, I want to give a big thank you to Safeway for working with me for today’s recipe. Safeway is my go-to local grocery store for the holiday season. They’ve got what I need for holiday baking, preparing my Christmas dinner, and keeping my family fed during the busiest season of the year.
I shopped at Safeway in my local area, but you can also find your holiday essentials at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.
Shop in store or order online with Grocery Delivery or DriveUp & Go™ for more convenient ways to shop!
Want to spend even less time in the kitchen this holiday season? Order freshly crafted appetizer trays or your entire holiday meal online at Order Ahead. Simply order online, let Safeway do the hard work for you, then pick up at the store for a super simple holiday season.
Reverse Searing Beef Tenderloin
While it’s not the most traditional way of making a beef roast, the art of the reverse sear has been around for a while. I love it so much that it’s pretty much the only way I prepare red meat in my kitchen these days.
To better understand: when making steak the traditional way a chef is going to sear the outside of the meat, then cook the inside of the meat however long it needs to reach the desired level of doneness. The searing is often done on a grill or griddle, while the finishing is done in the oven or over indirect heat on the grill.
When reverse searing, we take that method and flip it around. First you bring the inside temperature up, then you sear the outside. The result gives you a thinner gray band (the part of the meat between the seared outside and perfectly cooked inside) and more perfectly cooked meat.
Like the traditional method, you must monitor the internal temperature while the roast is in the oven. Use a meat thermometer and a 250º oven, which allows for the inside to cook low and slow without over cooking the outside. Let the roast rest while the remaining sides roast, then finish it off on the stovetop in a cast iron pan to get the perfect crusty exterior.
Pull the meat from the oven when it is 20º cooler than where you want it to finish. When we sear it the temperature will come up by approximately 20º, giving you delicious results.
How to make the BEST Roasted Potatoes
Roasted potatoes are one of those foods that confounded me for the longest time. I know, I know, they are just potatoes. How could someone like me not be able to master the roast potato? Somehow, mine always ended up both undercooked and burnt at the same time.
Then, I learned the secrets of parboiling the potatoes and roughing up the exterior before you roast them. Those two techniques combined give you a pillow soft center and a crunchy golden exterior.
Remember to flip the potatoes and rotate the pans at least once to prevent burning. Try it once and this will become your go to method for roasted potatoes.
Tips for success:
- Adjusting cooking times so that everything turns out just right according to YOUR preferences. Like your beets to be soft and brussels sprouts crisp? Put the beets in earlier and the brussels in later.
- Don’t crowd the sheet pans. It’s fine to let the veggies share the same sheet pans, but give enough room for air to circulate around the veggies so the edges can crisp up.
- Don’t forget to allow time for the searing pan to heat. If you are planning to start searing the beef 10 minutes before the vegetables are done, put the pan on the fire at least 5 minutes before that. A HOT pan gives the best sear.
- Make enough brown butter to drizzle both the veggies and the beef – the sauce is versatile and tastes good on most anything roasted.
- Don’t forget to plan for dessert!! Whether you serve a party tray piled with Christmas treats like homemade fudge, caramel popcorn, and Christmas cookies or pick up your favorite treat from the Safeway bakery, no Christmas dinner is complete without dessert!
Roast Beef Tenderloin with Sage Brown Butter Sauce and Winter Vegetables Recipe
This roast beef tenderloin with sage brown butter sauce and winter vegetables is what happens when a Christmas roast gets together with a sheet pan dinner. Slow roast and reverse sear the beef tenderloin, roast the vegetables, then drizzle the whole thing with the sage brown butter sauce for a Christmas dinner your family will request every year.
Round out your meal with some homemade brioche rolls and finish it off with a serving of the butterscotch apple crisp topped with maple bourbon whipped cream. For more delicious ways to celebrate, see all of my Christmas recipes.
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- 1 1/2 - 2 lb beef tenderloin - trimmed and tied
- 2 tbsp avocado oil
- 1 1/2 pounds yukon gold potatoes
- 2 tsp avocado* oil
- 1/2 tsp dried tarragon
- 1/4 tsp salt
- 1/4 tsp pepper
Roast Beets and Brussels Sprouts
- 1 pound beets
- 1 pound Brussels sprouts
- 2 tsp avocado* oil
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Sage Brown Butter Sauce
- 1/4 cup salted butter
- 3 - 4 large sage leaves - julienned
- Preheat the oven to 250º. Season all sides of your trimmed and tied beef tenderloin with salt and pepper. This can be done 24 hours in advance and stored in the fridge uncovered. Place beef in the oven and roast until the internal temperature is 20º below the final desired temperature. (About 30 minutes to reach 105º for medium rare.)
- While the beef roasts prepare the vegetables. Peel 1 1/2 pounds yukon gold potatoes then chop into 1/2 inch chunks. Place in a medium saucepan and cover with cold water. Cover, bring to a boil, uncover and boil for 4 minutes. Potatoes will begin to soften, but still retain their shape. Drain potatoes then rough up the edges by shaking in a metal colander. Place potatoes in a medium mixing bowl, drizzle on 2 tsp avocado* oil, sprinkle on 1/2 tsp dried tarragon, 1/4 tsp salt, and 1/4 tsp pepper. Stir to coat then spread the potatoes in a single layer on a baking sheet.
- Peel, quarter, and slice the beets. Halve the brussels sprouts. In a medium mixing bowl combine 2 tsp avocado* oil, 1 tsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp pepper. Add veggies and toss to coat. Spread the beets in a single layer on a baking sheet, retaining the Brussels sprouts in the bowl. Set aside.
- When the beef reaches its initial, pre-searing cooking temperature remove it from the oven, cover with foil, and keep warm. Increase the oven temperature to 400º and adjust the racks so that you have one upper and one lower rack.
- Place the potatoes on the bottom rack and roast for 15 minutes.
- At the end of the 15 minute timer put the beets in the oven on the top rack and set another 15 minute timer.
- At the end of the second 15 minute timer remove both pans from the oven. Flip the potatoes, rotate the pan, and place it back in on the top rack. Flip the beets then gather to one side of the sheet pan, adding the brussels sprouts to the now empty side. Return the beets pan to the oven on the bottom rack. Roast all together for the third and final 15 minutes.
- Make the brown butter.
In a small saucepan, melt 1/4 cup of salted butter over a medium low heat swirling occasionally. Keep swirling occasionally while the butter bubbles and foams up. Once the foam subsides, monitor it closely, swirling it every few seconds. In the next minute or so the milk solids will brown and emit a nutty aroma. Remove the butter from the heat and add in the julienned sage leaves and swirl in the hot butter. The butter will foam up again as it fries the sage. Set aside and keep warm.
- About 15 minutes before the vegetables are done, preheat a large cast iron skillet on the stove top. Add 1 - 2 TBSP avocado oil and allow to heat. Sear all sides of the beef tenderloin, then place on a serving platter or cutting board.
- Remove vegetables from the oven, place in a large mixing bowl and stir with 2/3 of the brown butter mixture to lightly coat. Drizzle remaining brown butter sauce on the beef tenderloin.
*Avocado oil or any other high heat cooking oil will work. Look for something with a smoke point over 400º
Total cooking time for vegetables: potatoes - 45 minutes; beets - 30 minutes; brussels sprouts 15 minutes. Potatoes should be golden brown on the outside with pillowy soft centers. Beets and brussels sprouts should be tender but not soft. Adjust times as needed to get the texture you desire.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1097Total Fat: 73gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 199mgSodium: 623mgCarbohydrates: 56gFiber: 9gSugar: 13gProtein: 57g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.