Our Traditional Christmas Eve Dinner: Beef Tenderloin Recipe & Menu
The showstopper of our Christmas Eve Dinner is always the spicy beef tenderloin. It’s a delicious, special treat that’s become a beloved family tradition.
This recipe has earned a permanent spot on our holiday menu. My siblings and I have made it for countless celebrations, ever since I first discovered the original Spicy Beef Tenderloin recipe in one of my old Southern Living cookbooks
Beef Tenderloin Christmas Eve Dinner Tradition
Our Beef Tenderloin Christmas Eve Dinner is elegant, flavorful, and surprisingly easy to prepare. It’s a centerpiece worthy of the holiday table.
Beef tenderloin is a large, beautiful and yes, rather pricey cut of meat. When it’s sliced into steaks, it’s known as filet mignon.
Because it’s not cheap, I always start watching for sales before the holidays. Once we find our roast, I freeze it until a few days before Christmas Eve. Many people swear by Costco’s beef tenderloin, and we’ve bought ours there a few times, but it’s rarely a deal.
If your roast hasn’t been trimmed by the butcher, you’ll notice a thin silver skin on the surface. Using a sharp knife, gently slide the tip under that skin and run it along to remove it completely.
How to Prepare the Perfect Beef Tenderloin Christmas Eve Dinner
We marinate our beef tenderloin the day before we plan to cook it. I find that two-gallon zip bags work best to hold the roast and the marinade.
Every few hours, we flip the bag, so the marinade can fully permeate the meat. This extra step makes such a difference in flavor and tenderness.
Spicy Beef Tenderloin
Equipment
- 2 Gallon Ziplock Bags
Ingredients
- 1 cup port wine, (see note)
- 1 cup soy sauce
- 1/2 cup olive oil
- 1 tsp black pepper
- 1 tsp dried whole thyme
- 1/2 tsp hot sauce
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 5-6 pound whole beef tenderloin, trimmed
Instructions
- We sometimes order our beef tenderloin from a butcher, however, we have also gotten it from a local grocery store. If you order ahead of time, ask the butcher to trim the fat and membrane off of the tenderloin.Typically, there is a tail on the tenderloin, you should wrap that under and tie it with kitchen twine so that the roast has a more consistent size throughout.
- Combine the first 8 ingredients; mix well. Place tenderloin in a large shallow dish; or 2-gallon ziplock bag. Pour the wine mixture over the top, and cover tightly. Refrigerate for 8 hours, turning occasionally.Take the meat out of the refrigerator a few hours before you're going to cook it to bring up to room temperature.
- Take the tenderloin out of the marinade. Place tenderloin on a rack in a pan; insert a meat thermometer, making sure it does not touch fat. Pour the marinade from the bag into the bottom of the pan. Bake at 425° for 45 to 60 minutes, or until the thermometer registers 140° (rare). Bake until the internal temperature is 150° for medium-rare or 160° for medium. Let rest for 10 minutes before cutting. SEE NOTES!
Notes
Nutrition
Our Traditional Christmas Eve Menu
Our Christmas Eve dinner menu is the perfect balance of elegant and comforting. Every dish has a story and a little bit of history in our family.
Individual Charcuterie Boards
We love starting the evening with small individual charcuterie boards. I first made these for my harvest dinner. You can read about that HERE.
Each mini board includes:
- Cured Meat (2 pieces)
- Hard Cheese (a few slices)
- Spread (like Boursin or Fig Jam)
- Crackers (6)
- Fresh Fruit
- Nuts
They’re simple to prep, easy to serve, and make everyone feel a little fancy before dinner begins. They also pair beautifully with a glass of Champagne.
French Onion Soup (Handy’s Favorite)
Our next course is French Onion Soup, a labor of love and one of Handy’s absolute favorites. The recipe is adapted from Julia Child’s classic, and the slow-caramelized onions make the house smell incredible.
It’s rich, savory, and pairs beautifully with our Beef Tenderloin Christmas Eve Dinner.
Pro Tip: Make your soup base a day ahead — it actually tastes better once the flavors have time to deepen.
Swedish Potato Sausage
While Swedish potato sausage might not appear on many Christmas Eve menus, it’s always on ours. My family has been making it for generations. My parents learned it from my mom’s parents, and I’m sure their parents before them.
Cheesy Mashed Potato Casserole
My cheesy mashed potatoes are a lifesaver during the holidays. They’re creamy, comforting, and can be made a day ahead, making the day of prep so much easier.
This recipe is so loved it’s made appearances at Annie and Tommy’s backyard wedding, Thanksgiving, and now every Christmas Eve.
Vegetables & Greens
I always like to serve something fresh and green to balance the richness of the meal.
This year’s menu includes:
- Caesar Salad (always a crowd-pleaser)
- Classic Green Bean Casserole (Annie’s favorite)
Other years, I’ve mixed things up with:
- Asparagus with hollandaise
- Roasted Brussels sprouts
Dessert & Holiday Cocktails
No celebration is complete without something sweet and sparkly!
For dessert, I’m serving a simple store-bought cheesecake topped with sugared cranberries. It’s festive, fresh, and the sugared fruit can be made ahead of time. Top your cheesecake this way, and no one will be the wiser than you bought the cake from the local bakery.
And to toast the evening, I’ll be shaking up a Cran-Raspberry Sparkling martini. It’s light, refreshing, and such a fun way to enjoy the holiday.
Setting a Beautiful Christmas Eve Table
I love setting a special table for our Beef Tenderloin Christmas Eve Dinner, and it’s never quite the same twice. My table usually takes inspiration from my Christmas tree décor.
This year, I’m layering:
- Clear beaded chargers
- White dinner plates topped with Johnson Brothers “Coaching Scenes” salad plates and dessert plates
- Green-banded “Sterling” China bread plates
- Vintage Silverware (Wallace Queen)
- Fostoria “Meadow Rose” goblets and Waterford “Kincora” crystal wine glasses.
I’ve tied the ribbon from our Christmas tree around each napkin. It’s a simple detail that ties the whole theme together.
Why Cloth Napkins?
I always use cloth napkins even if we are just having grilled cheese and tomato soup for dinner. It psychologically elevates the meal while also being environmentally friendly. I throw the cloth napkins in with my towels each week to wash. It’s just so easy
I will iron them when we are having company or I’m setting a special table but typically they don’t really need to be ironed if you take them out of the dryer as soon as they are done and fold them.
Christmas Day: A Cozy, Lazy Brunch
Christmas Day for us is all about relaxing, watching Christmas Vacation (for the hundredth time!) and staying cozy by the fire in our Christmas PJs.
Breakfast usually happens around 11, making it more of a Christmas Brunch. Here’s what’s on the table this year.
- Egg and Ham Casserole or Frittata
- Fresh Fruit on the side
Later in the day, we graze on a mix of hearty appetizers instead of a formal dinner:
- Hot Buffalo Wings
- Dumplings
- Cheese & Crackers
- Beef, cream cheese & Pickle Rolls
- Swedish Meatballs
A Holiday Wish from Our Home to Yours
Whether you’re celebrating solo or surrounded by family and friends, my wish for you is a joyful, peaceful holiday.
Set a beautiful table, light a few candles, use the good dishes, and pour yourself something festive! Don’t forget to use a cloth napkin!
Peace and Love,
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More Holiday Inspiration
If you make turkey for Christmas, you’ll love these ideas for leftovers → Creative Recipes for Turkey Leftovers
You can also find my Christmas Eve Grocery List and other free holiday printables inside my Resource Library.
Meet Me
My name is Lynn. I live in the suburbs of Chicago in a 1,300 sq. ft. home with my Handy husband, Keith.
I’m an open book about my life on my blog. You can find out more about me by visiting my “About Me” page.
We use cloth napkins to and we have for years! I don’t even buy paper napkins unless we are having a large gathering. Merry Christmas Lynn!! You must be excited to have everyone home!
Your Christmas Eve dinner sounds lovely! I use cloth napkins too – they are cheaper in the long run, I never run out and they make the meal special. Thanks for sharing and I hope you had a nice Christmas! 🙂
Once again! Great minds…. Our Christmas Eve dinner was lovely even tho it was just us and Grandma.
This is such a great holiday recipe. Thank you so much for sharing on last week’s #HomeMattersParty. I hope you will stop by again this week, as I will be featuring your post. Have a great day!
Thank you so much, Estelle — I appreciate you featuring me. I will be stopping back — I love your parties.
What a lovely meal you have planned! So many delicious dishes! YUM! Merry Christmas, Lynn!
Hi Laura – We will be putting the roast in the marinade tomorrow. Merry Christmas!
Please tell me how he grills the tender lion.
Happy holidays!
Hi Nan — I’m sorry it took me a bit, but I needed to get Handy here with me to answer this question, as he is the grill master in our house. You need to set up your grill for indirect heating. Put the roast on grill away from the flame. Cook with the cover closed. Flip it to each side (1/4 turn) every 15 minutes. The let cook until 120–125 degrees in the thickest part (for medium-rare). Then take it off the grill, cover it with foil and let it rest for 20 minutes before cutting. Note: He always wraps the tail of the roast under and ties it, so your roast has a more consistent thickness.