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Welcome to first full week of December…and happy Monday!
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
ps. if you wanted to give this beef a try before Christmas, I think it would make an awesome Monday dinner. Obviously.
Hi Tieghan! I am planning to make this with your Crispy Cheesy Potatoes Stacks for Christmas Eve – do you have any suggestions on how to time them since the temps are so different but both about an hour? I’m about to give in and use the neighbor’s oven for one 😉 but thought I’d see if you had another suggestion!
Thank you for sharing your family’s delicious holiday traditions and recipes with us, I cannot wait to make these!
Hi Tracy,
I would just make the potato stacks in advance and then pop in the oven to warm through. Please let me know if you have any other questions! Merry Christmas! xTieghan
So excited to make this! My family are not mushroom lovers. Can we substitute baby red potatoes instead of mushrooms or is better just leave the mushrooms out and just cook the potatoes separately. We also are serving asparagus. Thanks!
Hey Brian,
Sure, whatever veggies you like will work just fine for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
We just finished! So good! Was a smash hit! Thank you!
Hi Brian,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I can’t wait to make this for Christmas dinner! I am making the make ahead mashed potatoes as they were SO good at Thanksgiving dinner, but I also want to make one of your mac and cheese recipes as well to give options on the carbs. Which one do you think would compliment the tenderloin best?
Merry Christmas to you and yours! Our family LOVES all of your recipes!
Hey Lisa,
I would go with this one:
https://www.halfbakedharvest.com/baked-mac-and-cheese/
Have a very Merry Christmas! xTieghan
I just bought my beef tenderloin for Christmas dinner, and it’s really long! Did you fold yours in half (or more?) and tie it with kitchen twine before cooking?
Hi Amy,
You definitely don’t want to fold it in half, but yes you can wrap with twine. I hope you love this recipe, please let me know if you give it a try! xTieghan
So I’m going to try to do this and feed 11 people, I was thinking I could use my cast iron 9×13 pan instead of a skillet so it all fits. What are your thoughts? (BTW, I love your avocado brownie recipe! No one believes there is avocado in it lol)
Hi Stephanie,
Yes, that is a great idea! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Can coconut milk be substituted for heavy cream?
Hi Nicole,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
What is the red spice you decorated the top with?
Hi Mikaela,
Those are peppercorns:) Please let me know if you have any other questions! xTieghan
Hi Tieghan – I am super excited to make this for my family this Christmas! I am a little nervous because it is my first time in charge of the meat, and we will need to double the recipe to feed everyone. We bought 2 4-5 lb beef loin tenderloin cuts from Costco, but they are super long and I don’t think they will fit in a skillet, especially not together. Any suggestions for doubling the recipe, or making sure it fits in the skillet? I am hoping we bought the right cut of meat, but in a quick google search beef loin tenderloin seems to be the same as beef tenderloin. Thanks for any tips you may have!!
Hi Jenna,
To double the recipe, just double all of the ingredients. As for the skillet, are you able to put it into the skillet a little bent? It should shrink down a little once seared. I hope this helps! xTieghan
I literally did the same thing, I am going to try bending it in the pan a pit and hopefully it shrinks some after searing it.
So excited to make this! What white wine do you recommend for the sauce?
Hi Kate,
I like to use a Chardonnay. Please let me know if you give the recipe a try, I hope you love it! xT
Sorry just saw the post below
What do you serve with this?
Hi Debbie,
I would typically do a salad, veggie, and mashed potatoes. The possibilities are endless:) Please let me know if you give the recipe a try! xTieghan
Am going to make it this year but was wondering what are your favorite side dishes to go along with it?
Hi Jennifer,
I like to serve with a large salad and mashed potatoes:
https://www.halfbakedharvest.com/shredded-brussels-sprout-and-prosciutto-salad/
https://www.halfbakedharvest.com/make-ahead-roasted-garlic-mashed-potatoes/
I hope you love the recipe! xTieghan
This sounds amazing!!! Do you think this would work with a chuck roast?
Hi Audrey,
I would stick with a beef tenderloin for this recipe. Please let me know if you give it a try! xTieghan
I made this for a special Christmas dinner with my besties last night. It came out perfect and the sauce was scrumptious! I served with honey glazed sweet potatoes and green beans almondine and a nice cabernet, of course.
Hey Sheila,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
Where do you recommend buying that large of a tenderloin cut. My grocery store only had 2lb cut.
Hey there,
You can ask your local grocery store to order for you. Please let me know if you have any other questions! xTieghan