Christmas Roast Beef Part 2: Christmas is a time for celebrating God’s love with family, and what better way to bring the whole family together than over a delicious cut of Roast Beef Tenderloin? This recipe is simple, fuss-free and still looks gorgeous, so hope you will try it out this Christmas!
If you have been following our blog, you may recall that we posted Christmas Roast Beef Part 1: How to Tie a Roast Beef about two weeks back, where we wrote about how (and why!) we can easily tie a Roast Beef at home. If you have mastered the art of the butcher’s knot, you are ready for Part 2 – how to actually cook Roast Beef.
Roast Beef is a dish that Mum has been making for our family Christmas meal for as long as I can remember, so its a dish that I always associate with Christmas! Its simple enough that even if you don’t cook Western food that often, its still an easy and straightforward recipe to follow! Do note that you may need to adjust the temperature and/or timing depending on your oven (because each oven is slightly different), or if you prefer your beef to be of a different doneness.
The BEST thing about this Roast Beef recipe is that if (and thats a big IF!) there are any leftovers, these make a great sandwich filling for the next day when all you want is a quick and light meal after a day of feasting and festivities!
Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!
Suggested Modifications for Special Diets
- Baby/Toddler-Friendly: Cut into tiny pieces for weaned babies / toddlers for some Christmas gourmet baby food!
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
Christmas is a time for celebrating God's love with family, and what better way to bring the whole family together than over a delicious cut of Roast Beef Tenderloin? This recipe is simple, fuss-free and still looks gorgeous, so hope you will try it out this Christmas!
- 2 TBsp Olive Oil To drizzle on the beef
- 1 kg Tenderloin (Eye Fillet)
- 3/4 TBsp Himalayan Pink Salt
- 1 TBsp Olive Oil To sear the beef
- 4-5 TBsp Olive Oil To toss over the vegetables
- 1 Red Capsicum
- 1 Yellow Capsicum
- 2-3 Yellow Onions
- 4 Tomatoes
- 3 Carrots
- 1 big Australian Brocolli
- 3/4 TBsp Himalayan Pink Salt
Wash all the vegetables except the yellow onion.
Peel the onion and cut into half. Cut the capsicum, tomatoes into halves
Peel the carrot and cut into chunks. Cut the brocolli into chunks.
Meanwhile place the vegetables on the large roasting tray. Drizzle about 4-5 TBsp of olive oil evenly on the vegetables.
Preheat the oven at 200*C
Tie the tenderloin using butcher's twine at 4 cm interval to create a uniform log shape. For more detailed instructions, read our post and watch our video tutorial on How to Tie A Roast.
Drizzle 2 TBsp of olive oil over the beef and rub it all around, then sprinkle 3/4 Tbsp of pink salt on it.
Heat up 1 TBsp of olive oil in a pan over high heat. Place the beef onto the pan and sear all sides to seal up the juices (about 5 mins).
Place the beef in the centre of the tray of vegetables, then roast in the oven at 200*C for 35 mins.
Remove the brocolli and transfer to a plate. Then continue to roast for another 20 mins basting the beef with the juices at least 3 times during the cooking process. Place an aluminium foil over the beef during the last 15 mins of the cooking time.
Once done, transfer the beef onto a rack and loosely cover with aluminium foil and let it rest for 10 mins before slicing.
Transfer all the vegetables including the broccoli onto a serving platter.
Once the meat has rested, remove the string and carve the fillet into thin slices and serve together with the roasted vegetables. It also goes very well with Herbed Butter Rice (recipe coming soon).
- Reasons for tying the fillet with the butcher's twine: 1) to keep the fillet in shape after roasting 2) to enable the whole fillet to cook evenly and 3) to make slicing easier.
- Do not cut the meat immediately as the heat causes all the juices of the meat to ooze out when carved. Taking time to rest the meat allows the juices to be re-absorbed into the meat thus making it moist and juicy.
- The time taken to rest the meat will depend on its size. Generally for roast, the time for resting is between 10 to 15 mins whereas steak/chop, it is about 5 mins before serving.
- You can add other vegetables like pumpkin, potatoes, zucchini, mushrooms and celery, depending on your preference.
- Adjust the doneness of the fillet according to your preference.
- The brocolli cooks very fast, therefore you need to take it out halfway through the roasting.