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.
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.
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.
Store any leftovers in an airtight container in the fridge for up to two days.