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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!
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce.
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.
Ingredients
- 1 (4-5) pound whole beef tenderloin, trimmed of fat
- 2 tablespoons dijon mustard
- 1/4 cup peppercorns, crushed, or fresh balck pepper
- kosher salt
- 16 ounces cremini mushrooms, halved
- 1 tablespoon extra virgin olive oil
- 4 tablespoons salted butter
White Wine Cream Sauce
- 1/2 cup white wine (or chicken broth)
- 2 tablespoons salted butter
- 2 teaspoons chopped fresh thyme
- 2 cups heavy cream or whole milk
- 1/3 cup grated parmesan
- kosher salt and pepper
Instructions
- 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.
ps. if you wanted to give this beef a try before Christmas, I think it would make an awesome Monday dinner. Obviously.
I am wondering about the cooking temperature. When I roast beef, I generally start with a hot oven (as called for here), then turn down the heat to 300-325 or so after 10 minutes. However, this recipe does not call for turning down the heat. Are you suggesting keeping the heat that high (it might make for a smoky kitchen if the cut of beef has a nice layer of fat!)?
Hey Christopher,
For this recipe I did not turn the oven temp down, but if that’s how you prefer to cook your meat then totally go for it! I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it last night and did, indeed, turn down the temperature to 350F after 10 min. It came out amazingly well. Next time, I will try it at 450 for the duration and see how that goes. Regardless, I highly recommend this recipe, which is enhanced by the wonderful sauce.
Hey Christopher,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Outstanding recipe! Made this for my first time hosting Christmas and everyone loved it! It wasn’t overly complicated, so it was easy to make while also preparing side dishes. It also made excellent leftovers. I highly recommend this recipe!
Hi Kaitlin,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Hi!
Thanks to this recipe I was a STAR HOSTESS this Christmas! Everyone was raving about the meat and the sauce.
Everything I made , so far, from Half Baked Harvest has been stellar!
Thank you!
Hi Joanna,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
This got rave reviews at a Christmas dinner, along with your cheesy herb mashed potatoes. Two people actually said it was the best meat they’d ever had in their life. This will be a Christmas tradition going forward, thank you so much!
Hi Courtney,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
M ade this for Christmas Eve and we loved it! Ate the few leftovers we had the next day on yeast rolls for brunch. I’m not a red meat fan in general but this just melted in your mouth and was delicious!
Hi Kim,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
Absolutely the best tenderloin I’ve ever made. I admittedly over cooked it however it was so flavorful and melt in your mouth that no one noticed or cared. Next time I’ll check it at 25 minutes. Also I added Linburgs seasoning instead of peppercorns. Amazing, bravo!
Hi Erin,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Out of this world delicious, one of our favorite family Christmas Day meals! The sauce is so decadent and easy to make, truly a special occasional meal.
Hi there,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I made this for Christmas Eve dinner, exactly as written. Itwas AMAZING and soooo easy. This will be a yearly 12/24 tradition for sure. Thank you so much for the recipe!
Hi Holli,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
So our oven died Thursday ( the night before Christmas Eve) so we had to modify this slightly to use the smoker but we put in our cast iron Dutch oven in the smoker and it turned out wonderful with a little extra flavor from the smoker. Served with mashed potatoes and grilled Brussel sprouts. Perfect Christmas dinner!
Hi Tracy,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Tieghan – just wow. You made me look like a professional chef.
Hi Erica,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Made this for Christmas Eve tonight with your herb and garlic mashed potatoes and it was AMAZING! Had so much fun cooking together and celebrating! Definitely a bright spot in our holiday with all the craziness!
Hi Jess,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi! Is there a step where you sear the tenderloin with the mushrooms and olive oil? It just says to place meat on top after cooking the mushrooms, and then put into the oven after topping with butter. Just wanted to check!
Hi Bridget,
Nope, I didn’t sear this recipe, but you totally could. Please let me know if you give it a try, I hope you love the recipe! xTieghan
I’m really excited to try this, but we have a 3.51 lb beef sirloin tip roast. Should I do anything differently with this type of cut? Thank you so much!!
Hi Sarah,
I would follow the recipe as is, should turn out great for you! Please let me know if you have any other questions! xTieghan
Hi Tieghan, I too bought a long tenderloin from Costco and have a huge 17” case iron to fit it but I’m concerned it’s too big for making the sauce. The roast is a little over 5 lbs. should I just double the mushrooms and sauce? Thank you!
That’s what I’m going to do. Or, deglaze the big skillet a little with wine and scrape the drippings into a smaller skillet and do it that way.
Hi Karine,
Sure, I think that’s a great idea, you can’t go wrong with more sauce! I hope you love the recipe, happy holidays! xTieghan
Hi there!
I am also planning on making this but couldn’t find a beef tenderloin – was able to snag a top sirloin oven roast instead! Any modifications that need to be made for that slice of meat?? Help would be appreciated!! Super excited!!
Hey Melody, I am not too familiar with a top sirloin roast so I really can’t say, I would imagine the cooking times could be a little different. You might want to cook that all the through. I would read up on top sirloin roast before cooking.