Description
This Christmas Beef Tenderloin recipe offers a succulent, tender roast seasoned simply with kosher salt and black pepper, complemented by roasted baby red potatoes, cremini mushrooms, and a rich blue cheese cream sauce. The entire meal is cooked using a sheet pan method, making it an elegant yet straightforward holiday dinner perfect for a festive occasion.
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
Blue Cheese Cream Sauce
- 1 tablespoon unsalted butter (â…› 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 trimmed and tied beef tenderloin with 1 tablespoon of olive oil, then season it evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Set aside.
- Prepare the potatoes: In a mixing 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 well coated.
- Prepare the mushrooms: Toss the cremini mushrooms with 2 teaspoons olive oil and ½ teaspoon kosher salt in a separate bowl.
- Arrange on sheet pan: On a large sheet pan, place the seasoned tenderloin in the center. Arrange the prepared baby red potatoes on one side and the cremini mushrooms on the other side of the tenderloin, ensuring even spacing for roasting.
- Roast the beef and vegetables: Roast in the preheated oven for about 35-40 minutes, or until the beef reaches your desired internal temperature (125°F for rare, 135°F for medium-rare). Check potatoes and mushrooms for tenderness; they should be golden and cooked through.
- Rest the beef: Remove the beef tenderloin from the pan and tent it loosely with foil. Let it rest for at least 10-15 minutes to redistribute juices and ensure tender meat.
- Make the blue cheese cream sauce: While the beef rests, use the same sheet pan juices or transfer vegetables to a skillet over medium heat. Add 1 tablespoon unsalted butter and the minced garlic. Once fragrant, whisk in 1 tablespoon all-purpose flour to form a roux. Gradually add ½ cup heavy cream, stirring constantly to avoid lumps. Cook until sauce thickens, then stir in 4 ounces crumbled blue cheese until melted and smooth.
- Serve: Slice the beef tenderloin into thick medallions and plate with the roasted baby red potatoes and cremini mushrooms. Drizzle the warm blue cheese cream sauce over the beef and vegetables. Enjoy your festive Christmas beef tenderloin dinner!
Notes
- Allow the beef to rest after roasting to keep it juicy and tender.
- You can substitute blue cheese with gorgonzola or Roquefort for a different flavor profile.
- Adjust roasting time based on the thickness of the tenderloin and your preferred doneness.
- Use a meat thermometer to ensure perfect doneness.
- If preferred, the cream sauce can be prepared separately to avoid mixing pan drippings.
