Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Prepare to impress your friends and family this year with a ridiculously easy holiday dinner feast! The star of this recipe is a beef tenderloin, complete with roasted seasonal vegetables, seasonings, and balsamic vinegar for perfectly balanced flavor.
Skip the wasted hours and energy required to roast prime rib this holiday season, and opt for beef tenderloin instead. A proper prime rib takes lots of time in the oven with temperatures at up to 500 degrees. Plus, when you purchase the big holiday prime ribs from the grocery, a lot of what you are paying for is the weight of the bones.
The beef tenderloin roast is the most tender cut of beef from the entire animal. Simply sear the seasoned roast on the stove in a heavy cast iron skillet for a couple of minutes, add the other ingredients around it, and pop it in the oven. The 30 to 40 minutes of cooking time in this recipe is about ¼ that of a prime rib, and it’s the perfect amount of time for medium to medium rare. (So if you prefer your beef to be closer to medium-well or well-done, add 10 minutes of cook time.)
The butter, balsamic vinegar, and roast flavor all of the vegetables during the cooking process. Use your favorite veggies and potatoes to roast along with the tenderloin, though this recipe features baby carrots, Brussel sprouts, Cipollini onions, fresh thyme, and sliced garlic.
Another great reason to swap the prime rib for the tenderloin? Because it’s naturally tender and moist, you can stop cooking it at medium to medium rare for guests who prefer that temperature, and you can then heat other slices in the microwave for folks who prefer well-done, and the meat will stay tender. No dried out roast beef leftovers here!
Get ready to save some major energy while still cooking a meal packed with holiday flavors!
One-Skillet Beef Tenderloin for Holiday Dinner
- 5 to 2 lb. Beef tenderloin roast (Prime or Choice grade)
- 8-10 Large “baby” carrots, peeled (or regular carrots peeled and cut into smaller pieces)
- 2 c. Brussel sprouts, sliced
- 12 Cipollini onions, peeled
- 3 Large garlic heads, sliced
- 5-6 Thyme sprigs
- Olive oil spray
- 4 tbsp. Butter
- ¼ c. Sweet balsamic vinegar
- Sea salt
- Cracked black pepper
- Any favorite Italian seasoning (one with garlic powder)
1) Heat oven to 400° F (205° C). Peel and cut carrots (if needed), peel the Cipollini onions, cut the Brussel sprouts, and slice the garlic.
2) Pat tenderloin dry with a paper towel. Coat it liberally with sea salt, cracked black pepper, and any Italian seasoning with garlic powder in it. Approximately 1 tablespoon of each is perfect to season a two-pound roast and accompanying vegetables.
3) Add the butter to a large cast iron skillet and heat it over medium high heat on the stove. Once butter is all melted and beginning to bubble, add seasoned roast to the skillet. Sear all sides of the tenderloin –this should only take a couple minutes.
4) The butter around the meat will begin to become fragrant and begin to brown. Turn the stove off, and carefully add the vegetables around the tenderloin in the butter. Coat the tops of the vegetables with a little olive oil, and then sprinkle the vegetables with the same salt, pepper, and seasoning used on the roast.
5) Pour the balsamic vinegar over the roast and vegetables. Lay the thyme sprigs on top of the roast for flavor.
6) Place in oven for 30 to 40 minutes. The photos show the results of 35 minutes in the oven, which achieves medium on the outer edges and medium rare in the very middle). Plate as desired and enjoy!
The butter, roast drippings, and balsamic vinegar combine in the bottom of the cast iron skillet to become a ridiculously delicious sauce. Spoon the decadent sauce over served slices of roast with a little bit of the thyme.
People are going to think you hired a chef to prepare this meal, since it plates up extremely classy! A complete dinner all in one skillet, sauce and all, in less than an hour! Easy cleanup, easy cooking, and good eating!
Check out more Direct Your Dining recipes the rest of December for other energy saving tips and recipes to prepare this holiday season!
Recipe and Images by Stacie Morgan