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Rosca de Reyes
Christina Morales, Caroline Lange, La Monarca Bakery
148 ratings with an average rating of 3 out of 5 stars
148
About 2 hours
Updated Dec. 19, 2023
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Take the beef out of the refrigerator an hour before cooking so that it will cook evenly and not end up overdone on the outside while the center is still cold. Pat it very dry if it isn’t already.
Heat the oven to 450 degrees. Line a large sheet pan with foil. Place the beef on the pan.
Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around. Sprinkle the beef generously with salt (about 2 teaspoons) and press in an even coating of pepper (about 1 teaspoon).
Roast until browned and a meat thermometer inserted in the center registers 120 to 125 degrees for medium-rare, 25 to 30 minutes. (Start checking at 20 minutes to make sure you don’t overcook the meat.) Use the foil to lift and transfer the beef with its juices to a cutting board. Let rest for 15 to 20 minutes. The internal temperature of the meat will rise 5 to 10 degrees as it rests.
Transfer the beef to the cutting board, reserving the foil with its juices, and cut the beef into slices for serving. Arrange on a serving platter and pour over all of the juices from the foil and cutting board. Sprinkle with parsley, if you’d like, and serve with the horseradish sauce.
I offered to make this for my family (parents and sister’s family) for Christmas dinner, but they said I make “weird” food but good appetizers. So this year I’m making nothing for them.
I strongly recommend using sear and roast rather than this recipe. Sear on all sides. Oven for 12-15 minutes. Wrap in foil and leave for 20 minutes. Perfect every time.
No searing. Specifically stated in the description: “Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing …”
This is a fantastic centerpiece for a crowd with leftovers. Decide on all your sides and get them in the go as this literally takes under 30mins .. great with chimmichurri too
One more note: I salted the tenderloin the day before and let it hang out on a rack in the fridge overnight for about 30 hours total. Then I omitted the salting step just before roasting. Highly recommend, the meat was seasoned all the way through and the dry surface of the meat helped with the browning.
Is there a similar alternate cut of meat you would recommend? chicken breasts for example can usually be swapped out for chicken thighs thighs which are more flavorful, don't dry out as easily and are a fraction of the price
Tenderloin of beef is in a class by itself. Costco is a good bet- they have prime & choice, trimmed and do- it- yourself.
DO NOT put it in the oven again. If the group gets to your house within an hour or so, slice it just before you leave for apps and loosely cover it. Serve it at room temp and/or warm the reserved dripping/juice before pouring it on top when you're ready to serve. It's intended to be served at room temp. I recommend waiting to pour the drippings on at the last minute in case the sliced meat looks a bit dried out/to prevent the drippings from coagulating into fat on top of it.
Use any cut of meat you like. It just isn't a recipe for beef tenderloin then.
I have been making like this with onions scattered around it for 45 years. I also salt the meat because the soy sauce I use is low salt. I tried it on a rack, but not really any difference IMO. It cooks quickly, never more than 1 hour and I make a huge one sometimes.
This recipe doesn't really work for a couple of reasons. First, the soy sauce and Worcestershire sauce just immediately run off. The butter melts very quickly and because the oven is so hot it starts to smoke which can be a real problem unless you have a great exhaust fan. And because the over is so hot the meat is not uniformly cooked--well done around the outside and rare in the middle. It is much better to sear the meat on the stovetop and cook at a low heat in the oven.
There’s no way you’re getting the edge to edge doneness like in the photo roasting this at 450. Better off doing it at like 250 until you get to like 105 degrees and then browning it under a broiler for 10 minutes or so.
I used top sirloin instead of tenderloin because I was trying out this recipe for the first time. Beef tenderloin now costs $24.99 a pound where I live. The top sirloin was delicious and it really didn't need the horseradish sauce. Easy to prep, I added baked yukon gold potatoes and a salad. Success!
This may be an expensive cut, but the ease of preparation when you’re busy getting ready for a party makes it worth it. Also, cutting to 1/4” - 1/2”and serving with sliced baguettes stretches it to serve quite a few. It looks impressive and everyone (not vegetarian) loves it! It’s my go-to party food.
Fifty or sixty readers disagree with Ken. This recipe does work!
This was the most delicious beef I’ve ever had! Took a little longer, maybe 5-7 minutes longer, after the 20 minute mark. It sliced like butter! It was definitely worth the sticker shock at the butcher!
I seared all four sides for 3 minutes each in a stainless steel pan, applied the sauce from this recipe to the meat, then baked for 20 minutes on a baking sheet. It ended up cooked about medium. Delicious.
Do not cook it to 120! I only cooked it to 115 but it was only mildly pink inside a real medium to medium well. After I pulled it, I realized I had used this recipe many years before and made the same mistake. Next time, I’m going to pull it at 105 or less
Just made it this morning with my kids for our Sunday lunch Came out delicious !! However, seared all sides on a cast iron pan before roasting in the oven Next time will increase the amount of the seasoning mixture and will season the meat earlier to ensure its flavors penetrates the meat further
following the directions exactly as written - it was perfect!!!! Everyone loved it and the meat was a perfect temp. Making again for friends.
Delicious! Christmas dinner was a hit! Everyone loved this as the center of the meal!
Sous vide the tenderloin to 125 degrees. Remove from water. Strip the plastic wrap. It is generously spread all over with Montreal Steak Seasoning. Then sear the surface on a grill just long enough to get it browned. l. Wrap in foil, let it sit for 10 minutes. Cut into 1" slices.
If you’re lucky enough to have a butcher, ask them to tie some fat to the roast. Salt the roast and cover with plastic wrap the day before cooking. Remove wrap and follow the recipe, including salt. I asked for the remaining trimmings and made beef broth. The broth, plus defatted pan juices, made an excellent au jus. I added baby Yukon gold potatoes to the roasting pan. They soaked up the flavor. I’ve been using the beef broth/au jus in other recipes: e.g. Shepherds pie w/ leftover potatoes
I cooked it over the new years using 4.5Ib tenderloin. Did not sear it. Followed the recipe, could have used more soy sauce. Checked temperature starting at 25 minutes. It got to 125-130 around 33 minutes. Came out fabulous and was a hit, with side of mashed potatoes and seared asparagus and a dash of horseradish. Definitely cook it again with few tweaks.
Find another recipe! The roast did NOT come out with “caramelized deep brown crust” it was the color grey. Not appetizing to look at. Kept a 4 pound roast in 450 degree oven for 30 minutes, let it rest, and it was raw on the inside. Had to cut medallions and sear them on the stovetop. Someone dropped the ball on this recipe.
Sharon, just out of curiosity did you let the roast warm to room temperature once you removed it from the fridge? Was the oven at 450 degrees? I require an oven thermometer for my oven, the temp on the dial does not correlate to the oven temp. Also, did you check the roast with a thermometer before removing it? The grey color tells me that it was not cooked long enough. I have been cooking for 50 years and only started using a thermometer for meat 15 years ago, it's made a big difference.
We wrap ours in bacon. No other seasoning. Sets off the smoke alarm, but utterly delicious. Seems like only yesterday that it would go on sale for $5.99 a pound. This year's sale price was $12.99. A splurge, but a tradition we can’t let go of.
Made this exactly as directed. It was good, but it’s beef tenderloin, which barring an epic fail, is always good. I was intrigued by not having to sear. The meat was browned, but not nearly as “crusty” as it appears in the photo. My bigger issue was despite pulling the roast at 120, it continued to shoot up to over 140 in minutes. Was it because of the higher heat? Was my roast not big enough? Not sure, but not willing to risk it again.
Outstanding. Delicious. Tender.
As I was preparing the mixture that forms the crust, it separated! No idea why, so I threw it away and went to plan B - braising the meat and finishing it in the oven. Very happy with the end result, but quite disappointed this version did not pan out.
This was amazing!! Cooked just like the instructions no substitutions.Made the horseradish sauce as well ... WOW!
I made this for New Years Eve, followed the recipe to the letter including the horseradish sauce, inserted thermometer to the center from one end, cooked it until it was 120 degrees, let it rest for 20 minutes, it came out perfect. I agree with Bonnie, WOW! I only sliced it as needed. I was able to cut off about a 3/4 to 1 inch slice each evening for the next four nights and warm it in the microwave without overcookimg it. It was just as delicious as it was the first night.
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