If you want a show-stopping centerpiece for your holiday feast, this Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe is exactly what you need. It brings together tender, juicy beef with perfectly roasted baby potatoes and earthy cremini mushrooms, all baked right on one pan for effortless cleanup. The blue cheese cream sauce adds a luxurious twist that elevates every bite, making it a dish you’ll want to share year after year. Trust me, this recipe balances rich flavors and simple techniques in a way that keeps things festive and absolutely delicious.
Ingredients You’ll Need
Each ingredient in this Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe plays a crucial role, from creating tender textures to building layers of flavor and color. The ingredients are straightforward but chosen to bring out the best in the beef and vegetables, creating a harmonious and festive plate.
- 2 pound beef tenderloin (trimmed and tied): The star of the show, tender and juicy, perfect for roasting.
- 1 tablespoon olive oil: Helps create a beautiful crust on the beef and adds subtle richness.
- 2 teaspoons kosher salt: Essential for seasoning the beef to enhance natural flavors.
- 1 teaspoon freshly ground black pepper: Adds a gentle heat and depth to the tenderloin.
- 1 pound baby red potatoes (halved): Roasted alongside the beef for hearty, caramelized bites.
- 1 tablespoon olive oil: Coats the potatoes, helping them crisp up perfectly.
- 1 teaspoon garlic powder: Adds an aromatic, savory touch to the potatoes.
- ½ teaspoon dried thyme: Brings a hint of herbal earthiness to balance the dish.
- ½ teaspoon kosher salt: Enhances the natural sweetness of the potatoes and mushrooms.
- 1 pound cremini mushrooms: Adds meaty texture and deep umami flavor alongside the beef.
- 2 teaspoons olive oil: Helps roast the mushrooms to tender perfection.
- ½ teaspoon kosher salt: Draws out flavor from the mushrooms during roasting.
- 1 tablespoon unsalted butter (⅛ stick): Enriches the sauce with creaminess and a silky finish.
- 1 clove garlic (minced): Infuses the cream sauce with a lively, aromatic bite.
- 1 tablespoon all-purpose flour: Thickens the sauce to a luscious consistency.
- ½ cup heavy cream: Creates a rich, velvety blue cheese sauce.
- 4 ounces blue cheese (crumbled): Provides a bold, tangy punch that perfectly complements the tenderloin.
How to Make Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
Step 1: Prepare and Season the Beef
Start by trimming and tying your beef tenderloin to ensure it cooks evenly. Rub the beef all over with olive oil, then sprinkle generously with kosher salt and freshly ground black pepper. This step is crucial to develop that flavorful crust that you’ll adore.
Step 2: Preheat Oven and Prep Vegetables
Preheat your oven to a roaring 425°F. Meanwhile, in separate bowls, toss your baby red potatoes with olive oil, garlic powder, thyme, and salt. In another bowl, coat the cremini mushrooms with olive oil and salt. Keeping veggies separate allows each to roast perfectly according to its needed time and texture.
Step 3: Roast the Beef and Vegetables
Place the beef tenderloin on your sheet pan and scatter the potatoes and mushrooms around it. Pop the whole pan into the oven and roast for about 35 to 40 minutes, or until the beef reaches your desired doneness (135°F for medium-rare). The potatoes and mushrooms will caramelize beautifully as they cook alongside the tenderloin.
Step 4: Make the Blue Cheese Cream Sauce
While the beef rests after roasting, melt butter in a small saucepan over medium heat. Add minced garlic and sauté briefly before whisking in the flour to form a roux. Slowly pour in the heavy cream, stirring constantly until thickened. Remove from heat and stir in the crumbled blue cheese until melted and smooth. This sauce is the perfect harmony of richness and tang to drizzle over your main dish.
Step 5: Rest and Slice the Tenderloin
Allow the tenderloin to rest for 10 minutes before slicing; this keeps the juices locked in for moist, tender bites. Then, carve into medallions and arrange on a serving platter alongside your roasted veggies and a generous drizzle of blue cheese cream sauce.
How to Serve Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
Garnishes
Fresh herbs like thyme or parsley sprinkled on top add a vibrant pop of color and fresh flavor. A few extra crumbles of blue cheese can also be scattered over the cut beef for an elegant touch that reminds everyone what makes this dish special.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to brighten the palate. Alternatively, some roasted Brussels sprouts or garlic butter asparagus are festive vegetable companions that complement the rich beef and creamy sauce.
Creative Ways to Present
For a truly memorable holiday table, serve the sheet pan tenderloin family-style on a rustic wooden board surrounded by the roasted vegetables. Drizzle the blue cheese sauce in small bowls so guests can add their own, turning this meal into a fun and interactive experience filled with warmth and joy.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The beef will stay tender and the vegetables will keep their flavor, making for easy next-day meals that taste just as good.
Freezing
You can freeze sliced tenderloin and roasted vegetables separately in freezer-safe containers for up to 2 months. Be sure to thaw overnight in the refrigerator before reheating to maintain texture and taste.
Reheating
Reheat leftovers gently in a low oven at 300°F or in a skillet over medium heat to avoid drying out the beef. Warm the blue cheese sauce separately on the stovetop, stirring occasionally, to keep it smooth and creamy.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and flavor, you can substitute with a center-cut sirloin roast if you prefer. Just adjust cooking time accordingly to avoid overcooking.
Is it necessary to tie the beef tenderloin?
Tying the tenderloin helps maintain an even shape, ensuring uniform cooking and a better presentation. It’s a small step that makes a big difference.
Can I make the blue cheese sauce ahead of time?
Absolutely! You can prepare the sauce up to two days in advance and refrigerate it. Reheat gently before serving, adding a splash of cream if it thickens too much.
What wine pairs well with this Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe?
A full-bodied red wine like Cabernet Sauvignon or Merlot complements the richness of the beef and tangy blue cheese sauce perfectly, enhancing the overall dining experience.
Can I use other mushrooms besides cremini?
Yes, shiitake, portobello, or button mushrooms can be used based on your preference. Each variety brings its own unique flavor and texture to the dish.
Final Thoughts
This Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe is truly one of those magical dishes that brings family and friends together around the table. It combines simplicity and elegance in a way that feels special but never intimidating. I hope you give it a try and create some wonderful holiday memories with every bite.
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Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Christmas Beef Tenderloin recipe is an elegant and flavorful dish perfect for holiday celebrations. Featuring a perfectly roasted beef tenderloin with seasoned baby red potatoes and cremini mushrooms, it offers a balanced combination of tender meat and savory sides. Finished with a creamy blue cheese sauce, this sheet pan meal is designed for easy preparation and festive presentation.
Ingredients
Beef Tenderloin
- 2 pounds beef tenderloin (trimmed and tied)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Potatoes
- 1 pound baby red potatoes (halved)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
Mushrooms
- 1 pound cremini mushrooms
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
Sauce
- 1 tablespoon unsalted butter (⅛ stick)
- 1 clove garlic (minced)
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 4 ounces blue cheese (crumbled)
Instructions
- Prepare the Beef Tenderloin: Preheat your oven to 400°F (204°C). Rub the beef tenderloin all over with 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Truss the tenderloin with kitchen twine to maintain shape while roasting.
- Season the Potatoes: In a bowl, toss the halved baby red potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and ½ teaspoon kosher salt until evenly coated.
- Prepare the Mushrooms: In another bowl, toss cremini mushrooms with 2 teaspoons olive oil and ½ teaspoon kosher salt to enhance their flavor.
- Arrange on Sheet Pan: Place the seasoned beef tenderloin in the center of a large rimmed sheet pan. Spread the seasoned potatoes on one side and the mushrooms on the other side of the pan, ensuring space around the tenderloin for even cooking.
- Roast the Sheet Pan: Roast everything in the preheated oven for approximately 35 to 40 minutes or until the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Stir the potatoes and mushrooms once halfway through cooking for even browning.
- Rest the Beef: Remove the sheet pan from the oven and transfer the beef tenderloin to a cutting board. Cover loosely with foil and let it rest for 10 minutes to allow juices to redistribute.
- Make the Blue Cheese Sauce: While the beef rests, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in 1 tablespoon all-purpose flour and cook for another minute to form a roux. Gradually whisk in ½ cup heavy cream, cooking until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 4 ounces crumbled blue cheese until melted and smooth.
- Serve: Slice the rested beef tenderloin into thick medallions. Plate with roasted potatoes and mushrooms, then drizzle or serve the blue cheese sauce on the side. Enjoy this festive and hearty Christmas meal.
Notes
- Use a meat thermometer to ensure perfect doneness of the beef tenderloin.
- Allow the beef to rest to keep it juicy and tender.
- You can substitute cremini mushrooms with button or portobello mushrooms if preferred.
- The blue cheese sauce can be made ahead and gently reheated before serving.
- For a dairy-free option, omit the butter, cream, and blue cheese and substitute with a vegan sauce alternative.
