Many Southern families like to celebrate their holiday dinners with a roast – especially on Christmas Day. This special dinner brings out the best in all of us. We gather around with our mothers, fathers, sisters, and brothers to reflect on the year and enjoy a warm, hearty dinner. Few meals are as iconic as Thanksgiving and Christmas dinners in our households, which is why a recipe like Spice-Rubbed Tenderloin with Mustard Cream Sauce ends up on our fall tables year after year. A rich, juicy cut of beef tenderloin makes a pretty centerpiece on your holiday table, and pairs perfectly with sides like mashed potatoes, cornbread dressing, and collard greens. This recipe is topped with a flavorful Mustard Cream Sauce that cuts through any residual heat of the spices and balances out the delicate roast. As you're cooking this beef tenderloin, just remember that – since beef doesn't have much fat – it can easily become dry and overcooked. If you're hoping for tender, juicy slices, don't cook the beef past a thermometer registering 130˚ in the center.
The winning combination of spices on this tenderloin make it a crowd favorite. We've combined kosher salt, freshly ground black pepper, dried thyme, garlic powder, cumin, paprika, and ground red pepper as the ideal mixture for this cut of beef. Rub the tenderloin generously with olive oil before adding on your spices, so that the flavors stick to the meat through the cooking process. Another plus? You don't have to cook this tenderloin nearly as long as you'd have to think about your Thanksgiving turkey. Let it rest at room temperature for about 30 minutes before preparing it, and then bake for 15 minutes on 500˚ degrees. Take the heat down to about 375˚, and finish the tenderloin for about 25-30 minutes. The result? Perfectly juicy, tender meat that we've topped with our creamy, gravy-like mustard sauce.