Featured in the November 2022 issue of Austin Fit Magazine
I had the honor of being featured in the Austin Fit Magazine November issue with my precious friend, my former fitness coach, nutritionist and founder of MyBody GX, Kati Epps. The holidays are quickly approaching and we are surrounded by our family, friends, and fabulous food! Kati and I joined together to create wonderful additions to your holiday meals! Click here to see all of the recipes we showcased.
When I am hosting a holiday dinner party and want an impressive but easy main dish, this beef tenderloin is my go-to recipe. Prepared with minimal ingredients, incredible flavor, and the perfect degree of doneness! It can stand alone distinctly, or pair perfectly with sautéed mushrooms and a rich, red wine. This is the ONLY rub I use for beef roasts as it is simply FABULOUS and so easy! I have found the key to getting the perfect internal temperature is to have your meat thermometer on hand to ensure the tenderloin isn’t over cooked. For my guidance on this recipe, like how to select the perfect cut of meat, check out episode 50 of my podcast. This delicious and easy beef tenderloin will be an absolute hit at any upcoming holiday gathering!
Holiday Beef Tenderloin
- 2-3 lbs Tenderloin Roast
- 1 tbs Olive Oil
- ⅓ Cup Greek Seasoning
- ⅓ Cup Medium Grind Black Pepper
- Heat oven to 425° F. In a small bowl combine Greek seasoning and black pepper. Slightly rub the roast with olive oil. Roll roast in seasoning mixture to cover all surfaces.
- Place roast on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the beef. Do not add water or cover.
- Roast in the oven for 35-45 minutes or until desired internal temperature is reached. Remove from the oven. Transfer roast to carving board; tent loosely with aluminum foil. Allow the roast to rest for 15-20 minutes. Slice and serve.
I hope you enjoy this recipe and happy holidays!