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Welcome to first full week of December…and happy Monday!

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

Just in case you aren’t already completely aware of this fact…it’s the most festive month of the year! The time of year when dinner parties are in full swing, and fancy menus items, like this Roasted Beef Tenderloin are just what everyone needs in their back pocket. Easy recipe ✔️ Delicious recipe ✔️ YES!

You guys, I’m sorry if all my Christmas talk is making you want to pull your hair out, but I literally just can’t help it. I think the crazy year I’ve had just has me so overjoyed for this month. I LOVE the month of December with all of its excitement. I also love how by the end of the month, things finally start to settle down and pretty much the whole world takes a chill pill, which is kind of needed for me at the moment. The year has been go, go, go for me, and I’ve loved every minute, but I have to say, I’m excited for Christmas Eve with my family. It’s a low-key night full of cooking, good food, plenty of cocktails for some, gift wrapping and hanging out by the fireplace. I mean, it’s still a crazy day, but in good way, that I 100% love. In fact Christmas Eve is probably my favorite day of the entire year. It’s probably the one day of the year that I don’t think about work. I just cook a good meal, listen to Christmas music and hang out with my family…and whomever is currently sharing my parents house…you just never know who’s gonna be there!

I wanted to kick off the month with my family’s Christmas Eve Dinner entree. Last year I did a standing rib roast, but this year I’m going back to the classic Gerard family meal of Christmas Eve roasted beef tenderloin.

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvestRoasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

I know it’s only the beginning of December, but I thought you planners of the world might appreciate me being on the ball this year. Plus, the entire month is dedicated to holiday eats, drinks, appetizers and a few easy dinners for busy nights. Are you excited yet? Because I am so excited…as if that wasn’t obvious before.

My family moved to Colorado when I was in 8th grade, but before that, every year my parents would host my dad’s side of the family for a Christmas Eve party. I want to say there were around twenty-five to thirty people, so our house was pretty packed. My mom always prepared the same meal ever year. Yup, a roasted beef tenderloin. My mom is a huge lover of good beef, but this cut right here is her favorite. Plus, I’m pretty sure my grandma (Dad’s mom) would serve it on Christmas Eve, before my mom started hosting the family gatherings, so really my mom was just carrying on the tradition.

Anyway, mom made beef tenderloin ever year, and when we moved, she continued to do so. When I started cooking however, I kind of wanted to get creative with the big dinner. I’ve cooked up a few different roasts over the last couple of years, always some kind of beef, but I’ve yet to try my hand at a beef tenderloin.

Well, that just changed, and to be completely honest, I may never have the urge to get creative again. Something about this meal is just so amazing. I mean, for one, it’s as easy as can be. I’m talking EASY, one skillet and ready in less than an hour. Seriously.

Two, it’s possibly one of the most delicious meals for anyone who eats meat, my family absolutely LOVES beef tenderloin and considers it a very special treat. I’m talking melt in your mouth kind of delicious treat.

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

The beef is seasoned simply with crushed peppercorn, kosher salt and Dijon mustard. If you don’t like mustard, don’t let that scare you off. It adds flavor, but in a subtle way. You’d never guess the mustard was there, but trust me, you need it.

The secret though? Just a little bit of butter…I can see my cousin rolling her eyes now, “more butter!?”. Yes Abby, more butter, but only a couple of tablespoons, and honestly, it really is the secret here. It’s what makes the meat just melt in your mouth and helps to make it tender, juicy and perfect.

I roasted the beef over a bed of mushrooms for yet another layer of flavor. The mushroom and pan drippings are what create the white wine cream sauce. Here’s the thing, while the steak is amazing on its own, this sauce takes it to a whole different level. The drippings from the pan create the most flavorful cream sauce and it’s probably the best thing ever when paired with beef tenderloin, for real.

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

So is your mouth-watering yet? Because I know any family member of mine who may be reading this is going to be kicking themselves that they weren’t around to eat this one. Don’t worry, Christmas Eve guys, Christmas Eve! Only nineteen days until I’ll be serving it up again.

Hoping this Gerard family favorite will now be on your family’s menu too!

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Calories Per Serving: 503 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


White Wine Cream Sauce


  • 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475 degrees F.
    2. Rub the beef with mustard and season generously with peppercorns and salt.
    3. In a large oven safe skillet, toss the mushrooms with olive oil, salt and pepper. Place the beef over the mushrooms and insert a meat thermometer. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare/rare, about 25-40 minutes, dependent on the size of your roast.
    4. Remove the beef and mushrooms from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
    5. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduce by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
    6. Slice the beef and serve with the warm cream sauce and roasted mushrooms.
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Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | @hbharvest

ps. if you wanted to give this beef a try before Christmas, I think it would make an awesome Monday dinner. Obviously.

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  1. 5 stars
    This is excellent. I used a chuck roast, but it turned out amazing! Other than this, I followed the recipe as is. I also made the Crockpot Cheesy Mashed Potatoes with Caramelized Onions. My guests were very impressed with dinner. Restaurant quality!
    Thanks a million for the recipes!

    1. Hi Jennifer,
      Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Xx

  2. 5 stars
    So because I couldn’t get a large enough beef tenderloin, I tried this recipe on a pork tenderloin. It. Is. Awesome. Other than the oven temp, I changed nothing. Did the Dijon and the butter and mushrooms and sauce (the sauce! Oh my god!) exactly as the recipe says and it was the best pork. Everyone loved it. It was GONE. I can only imagine how good the beef would be.

  3. 5 stars
    I made this for the first time last Christmas Eve and we loved it. We don’t often do repeats but I think this may now be an official tradition for every Christmas Eve! We served it with broiled lobster tails and it was an amazing top restaurant worthy meal! I made a bigger one this year and the leftovers were just amazing which I have found to be a rare occasion with steak. Just so simply prepared but so so wonderful!

  4. 5 stars
    I decided to skip grilling steaks and make this roast instead for Christmas dinner…best decision ever! My family raved…said it was the best steak they ever had (2 of which hate mustard but were clueless that it was used) and they loved the cream sauce too. Now that I’ve found your recipe, this will be our annual Christmas dinner and probably a few other special occasion dinners too!! Thank you so much for sharing – hope you had a magical Christmas!

  5. 5 stars
    This Christmas, I decided to switch things up from my usual prime rib tradition and opted for a tenderloin using this fantastic recipe. The absence of the heavy fat typically found in prime rib was a refreshing change, and the lean, melt-in-your-mouth tenderness of the tenderloin was a hit with everyone at the table. The genius addition of mushrooms and a creamy sauce elevated the dish, creating a harmonious blend of earthy richness and luxurious indulgence. This tenderloin has earned a permanent spot in my holiday menu. If you’re looking to elevate your Christmas dinner, this recipe is a must-try!

  6. 5 stars
    Perfect cooking instructions for the tenderloin! I followed it exactly. Served for Christmas dinner with a horseradish sauce. Will try the White Wine Cream Sauce next time.

  7. Oh my word. This is a winner with all- so easy but seems fancy! If you make this it will be forever on rotation, esp to feed a crowd around holidays. Thank you Teeghan, and Merry Christmas!

  8. 5 stars
    My family’s favorite, this is our 6th year making it. Amazing and delicious, the sauce takes it to different level for sure. ❤️

  9. Hi, I plan on grilling my steaks on the barbecue. Can I still make this sauce with grilled steaks? How can I re-create drippings from the steaks?
    Thank you!