Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)
Servings: 4
Calories: 1052kcal
This sheet pan Christmas dinner with beef tenderloin is one delicious hassle-free recipe for the holidays. So simple but so tasty, everyone is going to be impressed with this! Step-by-step photos can be seen below the recipe card.
Print Recipe
Equipment
Ingredients
For the Beef Tenderloin
- 2 pound beef tenderloin trimmed and tied
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Roasted Red Potatoes
- 1 pound baby red potatoes halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
For the Roasted Mushrooms
- 1 pound cremini mushrooms
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
For the Sauce
- 1 tablespoon unsalted butter (⅛ stick)
- 1 clove garlic minced
- 1 tablespoons all-purpose flour
- ½ cup heavy cream
- 4 ounces blue cheese crumbled
Instructions
For the Beef Tenderloin
- Preheat your oven to 400°F.
- Pat the beef tenderloin dry with a paper towel and rub the outside with olive oil. Sprinkle over the salt and pepper, making sure to coat it evenly on all sides.2 pound beef tenderloin, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Place the beef on the sheet pan and add the potatoes.
For the Roasted Red Potatoes
- Combine the potatoes, olive oil, garlic powder, thyme, and salt in a large bowl.1 pound baby red potatoes, 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt
- Toss to combine and add to the sheet pan with the beef. Make sure all of the potatoes are cut-side down. Roast for 15 minutes.
For the Roasted Mushrooms
- Once the beef and potatoes have roasted, add the mushrooms to the pan and roast for an additional 10 minutes.1 pound cremini mushrooms, 2 teaspoons olive oil, ½ teaspoon kosher salt
- When the beef registers 115°F on an instant-read thermometer, remove it from the oven and cover it with foil until it reaches 125°F. Return the vegetables to the oven while the beef rests, about 10 more minutes.
- Remove the twine from the beef and slice it into ½-inch rounds. Serve with the potatoes, mushrooms, and sauce. Enjoy warm.
For the Sauce
- Add the butter and minced garlic to a small saucepan set over medium heat.1 tablespoon unsalted butter, 1 clove garlic, 1 tablespoons all-purpose flour, ½ cup heavy cream, 4 ounces blue cheese
- Once the butter has melted and the garlic is fragrant, add the flour and whisk until a paste forms.
- Add the heavy cream and whisk until the roux has dissolved.
- Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove from the heat and add the blue cheese.
- Stir until the cheese has melted.
- Serve the sauce warm with the beef and vegetables.
Video
Notes
- I highly recommend using a meat thermometer to measure the done-ness of your beef tenderloin. For medium-rare, remove the beef from the oven at 115°F and let it rise to 125°F while resting. For medium, remove the beef from the oven at 120°F and let it rise to 130°F while resting.
- The beef tenderloin should be trimmed and tied so that it cooks evenly. Most come already tied, or you can ask your butcher, otherwise tie it yourself using kitchen twine.
- The beef is simply seasoned, but you could add additional seasonings like garlic powder or paprika if you like.
Nutrition
Calories: 1052kcal | Carbohydrates: 29g | Protein: 54g | Fat: 80g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 2204mg | Potassium: 1799mg | Fiber: 3g | Sugar: 4g | Vitamin A: 751IU | Vitamin C: 23mg | Calcium: 228mg | Iron: 7mg