Photo: Johnny Miller; Styling: Sarah Smart

Impress guests and delight family with an elegant menu that's a breeze to cook.
Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
Roasted Winter Vegetables
Smashed Potatoes with Goat Cheese and Chives

MyRecipes
November 15, 2013

Beef tenderloin is a go-to meat for holiday meals for good reason: When it's done right, it's velvety soft and wondrously juicy. But because it doesn't have much fat to insulate and self-baste the meat, it gets dry and livery-tasting when cooked past medium. Tenderloin cooks faster than fattier cuts, and its soft texture makes the touch test for doneness a little unreliable for all but the most experienced cooks. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull it from the oven right when it hits 125°, and residual heat will take it to perfection.

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