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
Scale
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.
