A beef tenderloin roast is a boon for the host and a treat for family or guests during the holidays. Many big-box stores sell them at a reasonable price, and when trimmed, there's no waste—just solid meat. Cooking the roast doesn't tie up your oven for long, and once it's done, it couldn't be easier to carve. Between the green of the rosemary and the red of the grape tomatoes, the sauce is festive with color and loaded with bright flavor.
•Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attached—a long, thin, loose muscle hanging onto one side of the tenderloin—which you'll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife.
•Tomato mixture can be made 1 day ahead and chilled. Reheat before proceeding with recipe.
