"This gorgeous beef tenderloin recipe with winter vegetables is sure to steal the show on Christmas Day. Using the reverse sear method, the whole beef tenderloin is slow roasted in a low oven then seared on the stove top!"
1 .Preheat the oven. Season trimmed and tied beef tenderloin with salt and pepper, and refrigerate uncovered for up to 24 hours. Transfer to an oven-safe skillet and roast until the internal temperature is 20º below the final desired temperature, around 30 minutes for medium rare (internal temperature of 105º).
2. Prepare the vegetables by peeling and chopping potatoes into 1/2 inch chunks. Boil for 4-6 minutes until soft but still retain their shape. Drain and rough up the edges by shaking in a colander. Toss with avocado oil, dried tarragon, salt, and pepper, then spread in a single layer on a baking sheet.
3. Peel, quarter, and slice the beets. Halve the brussels sprouts. In a medium mixing bowl combine avocado oil, apple cider vinegar, salt, and 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 for later.
4. 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.