If you’re dreaming of a show-stopping centerpiece that brings warmth, flavor, and a bit of festive magic to your holiday table, the Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe is your soon-to-be favorite go-to dish. This recipe combines tender, juicy beef with beautifully roasted baby potatoes and cremini mushrooms, all cooked together on one sheet pan for a fuss-free yet elegant meal. The indulgent blue cheese cream sauce adds a luxurious finish, making it a perfect dish to impress your family and friends without spending all day in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, transforming simple components into a harmonious holiday feast. From the tender beef to the earthy mushrooms and tangy blue cheese, each element brings unique flavors and textures that make this dish unforgettable.
- 2 pound beef tenderloin (trimmed and tied): This is the star of the show, offering tender, flavorful meat that cooks evenly because it’s trimmed and tied.
- 1 tablespoon olive oil (for beef): Helps create a beautifully seared crust on the tenderloin for extra flavor and texture.
- 2 teaspoons kosher salt: Essential for seasoning the beef perfectly and enhancing its natural taste.
- 1 teaspoon freshly ground black pepper: Adds a subtle heat and depth that complements the beef.
- 1 pound baby red potatoes (halved): Small, creamy, and perfect for roasting alongside the beef, they absorb all the delicious juices.
- 1 tablespoon olive oil (for potatoes): Ensures the potatoes roast crisp and golden.
- 1 teaspoon garlic powder: Adds a lovely garlicky warmth without overpowering the dish.
- ½ teaspoon dried thyme: Brings an herbal note that pairs beautifully with the potatoes and mushrooms.
- ½ teaspoon kosher salt (for vegetables): Balances the flavors of the potatoes and mushrooms.
- 1 pound cremini mushrooms: Adds an earthy, tender texture that pairs perfectly with the rich beef.
- 2 teaspoons olive oil (for mushrooms): Used to sauté the mushrooms to a golden, juicy perfection.
- ½ teaspoon kosher salt (for mushrooms): Draws out the mushrooms’ natural flavors during cooking.
- 1 tablespoon unsalted butter (â…› stick): Creates a rich base for the luxurious cream sauce.
- 1 clove garlic (minced): Infuses the sauce with fragrant intensity without overwhelming the other flavors.
- 1 tablespoon all-purpose flour: Helps thicken the blue cheese cream sauce to a perfect consistency.
- ½ cup heavy cream: Adds luscious creaminess that ties everything together in the sauce.
- 4 ounces blue cheese (crumbled): Provides the bold, tangy finale to the dish that makes it truly special.
How to Make Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
Step 1: Preparing and Seasoning the Beef
Start by trimming and tying your beef tenderloin if it’s not already prepared. This step ensures even cooking and helps the beef maintain a beautiful shape during roasting. Rub the beef all over with olive oil, kosher salt, and freshly ground black pepper. Don’t rush here — seasoning well is what builds the deep, savory flavors you’ll crave.
Step 2: Preparing the Vegetables
While the beef rests, toss your halved baby red potatoes in olive oil, garlic powder, dried thyme, and kosher salt. This simple seasoning will coax out the natural sweetness of the potatoes and create a golden, crisp texture once roasted. Set those aside, ready to join the rest of the ingredients on the sheet pan.
Step 3: Arranging and Roasting on the Sheet Pan
Place your seasoned beef in the center of a large sheet pan. Surround it with the seasoned baby potatoes and cremini mushrooms, which you’ll toss with olive oil and salt. Roast everything together at 425°F (220°C) for about 35-40 minutes, depending on your desired degree of doneness for the beef. The mushrooms will release their lovely juices, mingling with the potatoes and beef to develop unforgettable flavors.
Step 4: Making the Blue Cheese Cream Sauce
While the beef rests after roasting, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant. Sprinkle in the flour and cook for about a minute to form a roux. Slowly whisk in heavy cream until the sauce thickens. Finish by stirring in the crumbled blue cheese until melted and smooth. This rich, tangy sauce is the perfect cozy complement to the tender roast and roasted vegetables.
How to Serve Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
Garnishes
Fresh herbs like rosemary or thyme sprigs add a beautiful aroma and vibrant green color that really brighten the plate. A small sprinkle of crushed pink peppercorns can add a delicate pop of flavor and color that makes the dish look festive and inviting.
Side Dishes
While the sheet pan handles the main components beautifully, you can round out the meal with a crisp green salad tossed in a light vinaigrette or perhaps some roasted Brussels sprouts for a bit of contrasting texture and flavor. A crusty artisan bread is also a fantastic side to mop up any of that luscious blue cheese sauce.
Creative Ways to Present
Slice the beef tenderloin into handsome medallions and arrange them over the roasted potatoes and mushrooms on a large serving platter. Drizzle the blue cheese cream sauce generously over the top or offer it on the side in a gravy boat for guests to add as they please. Adding edible flowers or microgreens can turn this festive classic into a dazzling presentation that truly steals the show.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover beef tenderloin slices tightly in plastic wrap or store them in an airtight container with the roasted vegetables. Properly stored, your leftovers should keep well in the refrigerator for up to 3 days, maintaining most of their delicious flavors.
Freezing
This dish freezes well, especially the beef and vegetables without the sauce. Place cooled beef and veggies in a freezer-safe container or bag, and freeze for up to 2 months. Store the blue cheese cream sauce separately in a sealed container to prevent texture changes upon thawing.
Reheating
For best results, gently reheat the beef and vegetables in the oven at a low temperature, around 300°F (150°C), until warmed through. Warm the sauce on the stove over low heat, stirring occasionally. Avoid microwaving as it can dry out the beef and cause the sauce to separate.
FAQs
Can I use other cuts of beef instead of tenderloin?
Absolutely! While tenderloin is prized for its tenderness and leanness, you can substitute with other cuts like ribeye or strip loin if you prefer more marbling and a different flavor profile. Just keep in mind that cooking times may vary.
Is it possible to make this dish gluten-free?
Yes! Simply substitute the all-purpose flour in the sauce with a gluten-free alternative such as cornstarch or a gluten-free flour blend. The sauce will thicken just as well and remain delicious.
How do I know when the beef tenderloin is perfectly cooked?
Using a meat thermometer is the most reliable way. Aim for about 130°F (54°C) for medium-rare. Remember that the beef will continue to cook slightly while resting, so pull it from the oven just before it reaches your target temperature.
Can I prepare any parts of this recipe ahead of time?
You can season the beef and veggies the day before and store them covered in the fridge. This helps the flavors deepen and saves prep time on the day of cooking. Just be sure to take the beef out of the fridge about 30 minutes before roasting for even cooking.
What wine pairs best with this Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe?
A full-bodied red like a Cabernet Sauvignon or a rich Merlot complements the robust flavors of the beef and blue cheese sauce beautifully. For a lighter option, a Pinot Noir offers a bright fruitiness that balances the richness without overpowering it.
Final Thoughts
Nothing brings a special glow to the holidays quite like the Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe. Its ease, flavor, and impressive presentation combine to make this a recipe you’ll want to revisit year after year. Trust me, once you try it, this dish will hold a very special place on your festive table and in your heart. So go ahead, gather your ingredients, and treat yourself and your loved ones to this delicious celebration of flavors!
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Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Christmas Beef Tenderloin recipe features a perfectly roasted 2-pound beef tenderloin paired with savory baby red potatoes and cremini mushrooms, all baked together on a sheet pan. Finished with a rich blue cheese cream sauce, this elegant and hearty dish is perfect for a festive holiday meal serving four people.
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
- 1 tablespoon unsalted butter (â…› stick)
- 1 clove garlic (minced)
Sauce
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 4 ounces blue cheese (crumbled)
Instructions
- Prepare the Beef Tenderloin: Pat the beef tenderloin dry with paper towels. Rub it all over with 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Set aside.
- Prepare 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 and Arrange on Sheet Pan: Toss the cremini mushrooms with 2 teaspoons olive oil and ½ teaspoon kosher salt. On a large sheet pan, spread the potatoes on one side, mushrooms on the other, and place the seasoned beef tenderloin in the center.
- Roast the Dish: Preheat oven to 425°F (220°C). Roast the sheet pan for about 40 minutes, or until the beef reaches desired doneness (medium rare at 130-135°F internal temperature), turning the potatoes and mushrooms halfway through cooking for even browning.
- Make the Blue Cheese Cream Sauce: While the beef and vegetables roast, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in 1 tablespoon all-purpose flour and cook for another minute. Gradually add ½ cup heavy cream, whisking constantly until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 4 ounces crumbled blue cheese until melted and smooth.
- Rest the Beef and Serve: Once cooked, remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing. Serve slices of tenderloin with roasted potatoes and mushrooms, drizzled with the blue cheese cream sauce.
Notes
- Beef tenderloin can be tied to maintain a uniform shape for even cooking.
- Use a meat thermometer to ensure perfect doneness.
- Letting the beef rest helps retain its juices.
- Blue cheese cream sauce adds a rich, tangy flavor that complements the beef beautifully.
- Adjust seasoning on potatoes and mushrooms to taste.
- Leftovers can be refrigerated up to 3 days.
