Luxurious, unctuous in earthy flavors, beef tenderloin instantly stars at whatever table it graces. There's just something that screams Christmas about sitting down around one with your loved ones and enjoying its exquisite taste. In fact, most people love beef tenderloin so much they're more than happy to fill their mouths with it rather than bicker and gossip. At least until dinner's over.
Anyway, if that sounds like the type of Christmas you'd like to have, here's a super simple beef tenderloin recipe and fingerling potato side dish you can throw together with minimal fuss and still please a crowd.
Spice-crusted beef tenderloin with roasted potatoes
Yields 4 servings
- 1 (1.5-pound) beef tenderloin
- Salt and pepper
- 2 cups beef broth
- 1/2 cup soy sauce
- 2 tablespoons each dried thyme, oregano, garlic powder, onion powder
- 6 tablespoons cumin
- 1 teaspoon nutmeg
- 3/4 cup olive oil
- 1.5 pounds fingerling potatoes, halved
- Liberally coat the tenderloin with salt and pepper on all sides and really press the seasoning into the meat.
- Next, pour the broth and soy sauce into a bag or bowl with a lid and rest the tenderloin in it.
- Marinate the beef for at least an hour or up to 1 day.
- When you're ready to make the beef, preheat your oven to 350 degrees F.
- Remove the beef from the marinade and pat the meat dry.
- Make a series of very shallow incisions over the meat and add more salt and pepper.
- Mix the thyme, oregano, garlic powder, onion powder, 2 tablespoons of cumin and nutmeg together.
- Rub that into the sides of the tenderloin.
- Get 1/4 cup of olive oil very hot over medium-high heat and cook the tenderloin on all sides.
- Put the tenderloin into the oven.
- Next, put the potatoes in a bag with salt, the rest of the cumin and the rest of the oil. Shake the bag.
- Arrange the potatoes on a baking sheet.
- Bake the potatoes and beef for an hour or until the tenderloin is medium rare and the potatoes are fork tender.