Holiday-Spiced Whole Beef Tenderloin with Roasted Root Veggies

Last Updated on August 26, 2022

A beef tenderloin deserves to be the star of your holiday table.  This roast features a combination of orange, rosemary and sweet warm spices for unbeatable flavor.  Make-ahead tips included to streamline your cooking!

Holiday spiced Whole Beef Tenderloin with Roasted Root Veggies

3.24 from 55 votes
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Protein: Beef
Cut: Beef Tenderloin
Diet: Dairy Free, Gluten Free, Whole30
Course: Main Course
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 8 people


  • 1 ButcherBox Whole Beef Tenderloin

Wet Rub

  • 4 oranges zested
  • ¼ c rosemary finely chopped
  • ¼ c parsley chopped
  • 2 tsp ground nutmeg
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • 2 Tbls dijon
  • 2 Tbsp kosher salt
  • 4 Tbsp olive oil

Roasted Root Vegetables

  • 3 large parsnips peeled and sliced on an angle, about ¼ inch thick
  • 6 large carrots peeled and sliced on an angle, about ¼ inch thick
  • 2 medium turnips peeled and sliced on an angle, about ¼ inch thick
  • 1 large rutabaga peeled and sliced to match the other vegetables
  • 6 garlic cloves minced
  • 2 shallots minced
  • ¼ c fresh thyme chopped
  • 1 Tbsp coriander
  • 1 tsp ground nutmeg
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp kosher salt
  • 1 tsp black pepper


  • Place Beef Tenderloin on wire rack and sprinkle coarse kosher salt liberally on all sides. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hour before cooking.
  • Mix all ingredients for the roasted vegetables and set aside.
  • Preheat oven to 250°F. Mix all beef rub ingredients, brush tenderloin with dijon and spread spice rub over top and sides of beef.
  • Place beef in oven and roast until thermometer in thickest part reads 115°F, or about 2 hours. Remove from oven and set aside. Let rest at room temperature for up to 2 hours or refrigerate it again until you are ready for Step 7. Make sure to bring it back to room temperature before completing the roasting.
  • Preheat oven to 425°F
  • Spread vegetables on sheet tray in a single layer, and roast in oven until fork-tender and slightly browned, or about 25 minutes. Remove from oven and set aside. These can be served immediately or reheated later with a little olive oil or butter, and will be just as good!
  • Place beef back in 425°F preheated oven and roast for another 10-15 minutes. Remove when thermometer inserted in the thickest part reads 125°F.
  • Let beef rest for at least 20 minutes before slicing and serving.
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Yankel Polak is the Head Chef at ButcherBox.