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

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvestRoasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @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: 663 kcal

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

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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.

Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce | halfbakedharvest.com @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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Comments

  1. 5 stars
    So good and such an easy recipe to follow! I enjoyed cooking it almost as much as I enjoyed eating it!

    1. Hey Sheryl,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  2. 1 star
    The cooking time was off (even though I used a smaller cut of tenderloin) and the cream sauce broke.

    1. Hey Brittany,
      So sorry you had issues with the recipe, please let me know if I can help in anyway. xTieghan

  3. 5 stars
    Made for the first time this past Christmas and it was such a hit that my family requested I make it for New Year’s Eve dinner. Again, a HUGE hit! Here we are at Easter and traditionally I do a ham but decided to poll my family…this was the overwhelming winner! And it’s so easy, presents beautifully and it just amazingly delicious!

    1. Hey Leslie,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  4. 5 stars
    I made this recipe for New Year’s Eve and it was amazing. I was worried about over and/or undercooking it. I followed the recipe and it was delicious.

  5. 5 stars
    We made this at Christmas and are making again tonight. We do the wine sauce, bleu cheese sauce and horseradish sauce. Everything is so good!!

    1. Hey Tara,
      I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan

  6. 5 stars
    This was delicious!!!! Everyone LOVED it and it was sooo easy to make. I followed the exact recipe. Thank you Tieghen for hour content

  7. 5 stars
    This was a very simple yet flavorful recipe. It was my first time cooking beef tenderloin and it was a major success! We don’t usually have a standard traditional dinner for Christmas day but my husband has deemed this is it from now on lol Everyone was “ohhh’ng” in heaven with each bite! Thank you so much for sharing this wonderful family recipe!

  8. 5 stars
    Made this last night for Christmas Dinner. It was AMAZING! We all loved it. Definitely my go to recipe for Beef Tenderloin! The white cream sauce was fabulous too!

  9. 5 stars
    A HUGE hit during our small quarantine Christmas Eve dinner. Paired with your crispy potato stacks and chocolate crackle pie.

    The meat was perfection, made for wonderful Christmas Day breakfast steak and eggs as well. Thanks for the recipe and I hope you and your family enjoyed a safe and happy holiday 💕

  10. I made this for Christmas dinner and it was absolutely melt I; your mouth delicious!
    To go with it I made hasselback potatoes and a salad with mixed greens and pomegranate
    Thanks so much Tieghan!

    1. Hey Mary,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  11. Meat was fabulous! My cream sauce turned out really thin though. Was I supposed to empty the pan of all the mushrooms & beef liquid before adding the wine? The sauce was delicious but just not thick enough.

    1. Hey Jane,
      So sorry the sauce was thin, you can always add some corn starch to help thicken it up. I hope this helps! Happy Holidays! xTieghan

  12. Just made this for Christmas dinner with your stacked potatoes and it was a smashing hit! Mad raves! It was absolutely delicious, the potatoes were so flavorful and I soaked up the compliments because it was so easy! Thanks Tieghan…fantastic holiday meal. 🙂

    1. Hey Ruth,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  13. 5 stars
    This was the 1st time I made a beef tenderloin and it was FANTASMIC!!!!! YES, FANTASMIC, that it not a typo. I had a 4lb tenderloin and seasoned it w/ salt and pepper the night before. I took it out of the fridge 2 hours before cooking brushed dijon mustard all over it. 45 min later, I let is rest and made that yummy gravy. It was truly a perfect Christmas Eve dinner, but I will definitely make this any time of the year. Teighan,. YOU ROCK. I also made your Brussel Sprouts (with hot honey & apple cider vinegar) and they were PERFECT!!!!

    THANK YOU LADY!

    1. Hey Meagan,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  14. 5 stars
    We made this for Christmas Eve dinner this year for 4 adults in MN. It was absolutely fabulous! The cream sauce was a big hit too. Very easy recipe to follow. We had it with her crispy cheesy potato stacks which were also amazing! Thank You for posting this recipe.

    1. Hey Kristine,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  15. 5 stars
    This came out so delicious!! My husband and I both loved it! I will definitely be making it again. So juicy and tender. You’re awesome!!

    1. Hey Priscilla,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  16. So excited to make this on Christmas! In step 3, are to sautéing the mushrooms before placing the beef on top, or are you putting the beef on raw mushrooms into the oven? Some of the comments talked about sautéing, but the instructions don’t say to do that. Thank you!

    1. Hey Alison,
      No need to saute the mushrooms. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  17. Hi Teighan~ Can I rub in the dijon, peppercorns and salt the night before and let it sit in the fridge? Making this for Christmas Eve and I am trying to whatever I can (reasonably) tonight. THANK YOU!!! Every recipe you have is outstanding, I know this will be delicious. 🙂

    1. Hey Meagan,
      Yes, that will work nicely. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  18. I read the comments and ratings for suggestions and results from people who have actually followed the recipe. How can you rate it before you’ve made it?

    1. Hey Heather,
      Thanks so much! I’ve never tried this recipe using a rib roast, but I’m sure it would work well. Please let me know how it goes! Happy Holidays! xTieghan

  19. We always have beef tenderloin for Christmas as well. Can’t wait to try it with mushrooms and cream sauce! I noticed you didn’t sear your loin before baking. Curious as to why not. I have always seared 2-3 minutes per side before popping it in the oven.

    1. Hey Cindy,
      You could absolutely sear this, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  20. Hi! My husband doesn’t like mushrooms — can I put halved baby potatoes on the bottom (prepared just like the mushrooms) instead?

    1. Hey Karen,
      Sure, that would work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  21. Hi there!
    I was reading the comments on how long to cook the roast for a medium cook and I noticed you said 25-30 minutes, but for your recipe instructions, you mentioned 35-45 minutes at 475 degrees F for a medium-rare cook. Did you mean to say cook it for another 25-30 minutes longer for the medium cook? This will be my first time cooking beef tenderloin so I am not too familiar with the cooking times. Thank you so much!

    1. Hey Helen,
      It really just depends on the size of your roast, you want your meat to reach and internal temperature of 125. I hope you love the recipe! Happy Holidays! xTieghan

  22. Hi Tieghan, Love all of your recipes so much, and am looking forward to making this on Christmas Day! Do you think a 5 lb tenderloin would fit in a 12 inch cast iron skillet? Want to make sure since it’s for a holiday! Thanks!!

    1. Hey Libby,
      Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  23. How do you think I could alter this recipe for 2-3 lbs? There will only be two adults and two kids eating this Christmas due to Covid.

    1. Hey Heather,
      You will want to follow the recipe as is, but use a meat thermometer to check for doneness. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  24. 5 stars
    Hello!! First, thanks so much for all the details and beautiful pictures that you add to each recipe! You do an amazing job and I always get hungry while reading you! 😀
    I am planning to prepare this recipe for Christmas!
    I have a doubt if it’s not too much trouble: what do you mean by “1 (4-5) pound beef tenderloin”? I don’t understand the 4-5 part actually. I’m Brazilian and I will convert pound to kilograms so I just want to be sure I have the right weight of meat. 😉
    Thanks very much!
    Heloisa <3

    1. Hey Helosia,
      Sorry for the confusion, you will want to use a beef tenderloin that is 4-5 pounds. I hope this helps, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Jessica,
      I used a cast iron skillet here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  25. Hi – how do you apply the butter to the roast? Do you soften it and rub it on or melt and pour it over it/use a basting brush?

    1. Hey Shannon,
      I just used softened butter to rub on the roast. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  26. i want to try this recipe, but i dont know how to pick out a tenderloin. costco has so many options and i dont want to get the wrong one or pay extra money for unnecessary frill ( like clean sripped). what should i be looking for. also i want to practice it for a just me and my husband meal bf i cook it for my whole family for christmas. what should i change other than the size to make a smaller on for just 2 with maybe some leftovers?? thanks, obvi im a newb 🙂

    1. Hey Faith,
      I would ask the butcher at Costco to help you pick out a piece of meat. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  27. 5 stars
    made the recipe exactly except used a 3 lbs. tenderloin and it turned out AMAZING!! Like, top 5 meals of 2020 amazing. So simple for such decadence. Thank you so much for sharing this recipe! The meat thermometer is key to getting this right IMO

  28. 5 stars
    I’ve made this two years in a row and it will be my forever Christmas star! That with your cheesy potato stacks and a nice salad. It’s hard to find cremini mushrooms where I am so I just used brown mushrooms. Still nummy. Thank you!

  29. 5 stars
    Just finished making and sitting down to eat…..first bite and it is delicious with lots of flavors. My sauce didn’t seem to want to thicken like in the photo but good enough! What veggie would you pair with this?

    1. HI! I would do roasted brussels sprouts or broccoli. Yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  30. I want to make this for Christmas dinner but am confused by the pictures. Every tenderloin I’ve bought is long and skinny. In your photos the beef looks wide and stout. It’s there a difference between a whole tenderloin and a tenderloin roast??

    1. Hi Jen! I just had a shorter, thicker tenderloin. There is no difference. They can just be sold different as no tenderloin is the same size. Use a meat thermometer to unsure the roast is cooked to your liking! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response what a bit late! xTieghan

  31. Hi Tieghan! This looks amazing, and I’d love to make it for our Christmas. We’re loving in Brazil, where we can get some amazing meat, but Sometimes the cuts are different. For instance, the tenderloins here are long and very lean. Also, it looks like your roast is wrapped with twine. Any recommendations on how to “fold” and wrap the meat? Thanks!

    1. HI!! If your tenderloin is long and thin, I would actually not tie it and instead just roast it for less time. Highly recommend using a meat thermometer to ensure the roast is cooked to your liking, but for a 4 pound roast that is long and thin, start checking for doneness around 20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan

  32. This looks amazing but we have. A mushroom hater in the house. Do you have any suggestions for substitutions or would you just omit the mushrooms?

    1. HI! You can use halved baby potatoes. Or you can simply leave out the mushrooms. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  33. 5 stars
    I made this recipe for a holiday dinner party. Everyone really enjoyed it, especially the mushrooms and mushroom sauce. Made my kitchen smell amazing!

  34. Hi!
    If you sub onions or shallots instead of mushroom, should you could the same as mushrooms? Or separately and then add when finished? TIA!

    1. HI! I would use 4 medium sized shallots. That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  35. Hi there! Looks delicious. Thinking of making this for Christmas Day. Can I use a large roasting pan for two roasts to feed 15 adults?

    I’ve been searching for a great beef tenderloin recipe so many thanks! Merry Christmas!

    1. HI! If the roast fits in the pan comfortably, then yes, you can use that. It should work great! Just be sure to adjust the cooking time for your additional roast. Cooking 2 roast at a time will require more oven time. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  36. I want to make this, but I’m wondering about how much meat to cook. I will have about 12 meat eaters. What are your recommendations? Should I make two or can I find a large enough cut of tenderloin?

    1. HI! You can either make 2 (4-5 pound) tenderloins or find a large 11-12 pound tenderloin. If you use a large tenderloin, you will need to roast the meat longer. It is best to use a meat thermometer to ensure the meat is cooked to your liking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  37. using this recipe for christmas! to know when to purchase the meat, how long can i keep it in the fridge? 2-3 days?

    1. HI! I would not keep the meat in the fridge any longer than 3 days before cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. HI! Yes, I roast uncovered. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  38. This recipe looks great! Would you recommend making this in a cast iron skillet or will any large skillet do? This is my first time cooking for Christmas and I want to make sure I get it right!

    1. Hi Katey! If you have a cast iron skillet would recommend that for sure. If you don’t own a cast iron skillet, use your largest oven safe skillet or roasting pan that fits to the size of the beef. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi Nancy! I don’t know the exact cooking times, but yes, you can certianlly use boneless Prime. Just be sure to adjust for the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  39. When you get to the part re: making the cream, you write to use the same pan you used to roast the beef. Except after you cooked the mushrooms, you turned off the heat, so you did not actually roast the beef in the pan. Are you suppose to sear the roast before transferring it to the oven? I am confused.

    1. Hi Darleen, the beef is first roasted in the pan along with the mushrooms. You do not need to sear the beed. Once the beef has been roasted, you should remove the beef and mushrooms from the pan and allow the beef to rest before slicing. During this time return the same pan used for roasting to the stove top to make the sauce. Does this make better sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  40. 5 stars
    This is a little late coming… I made this recipe for Christmas Eve dinner and it was the best meal I’ve made in years. In fact, one of our dinner guests was my daughter’s old roommate from Singapore. My daughter was speaking to her this morning and she is still talking about our dinner and how it was one of these best meals she ever had! It really was incredibly delicious and I never would have thought of a “white” sauce paired with tenderloin. Next time we will add more mushrooms because people wanted more of those delicious nuggets! Thank you for sharing this recipe – it will now become a family tradition!

  41. This looks amazing!!! I would love to make it for a work pot luck, any way you could brown all sides first then put it in the crock pot? Any thoughts are much appreciated! Thanks!

    1. Hey Lauren! I don’t recommend putting this in the crockpot as I fear it will overcook them meat. Tenderloin is not meant to be overly cooked, which is what the crockpot would do. Sorry, wish I could help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  42. Do you need to brown the meet before cooking with mushrooms? One of your first photos looks like the meat is in the pan without them, cooking. Or is this a given with the roast?

  43. 1 star
    This looks amazing. I was wondering would you recommend searing the meat before putting it in the oven to seal the juices? Thanks so much for sharing!

    1. Hey Andrea, I don’t think searing the meat in needed with this recipe. The high oven temp sears the meat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  44. I was always told to sear the beef before popping it into the oven. are you sure it’s ok that we forgo this step in this recipe? should I maybe sear it in a different plan, then remove and put it on top of mushrooms and THEN into oven?

    1. Hey Anne, You can do whatever you feel is best, but do not think searing the meat is needed for this recipe. The high heat browns the beef. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. HI! Sure! You can use any cheese you love. I recommend something subtle, maybe a goat cheese, blue cheese, or swiss. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  45. LOVE this so much, it might be July 22, but I just needed a great beef recipe. Served with purple cauliflower and zucchini from my garden. Desert the lovely Peach Tart. Thank you my friends as Haft backed harvest.

  46. Hey there,
    I’m looking to try this recipe this weekend. I have a quick question. Did you melt the butter and pour it over the meat, or did you dice it and just place it on top of the meat to melt? And if I needed to make the meat a little larger, is there such thing as putting too much butter? Thank you for your help! I want to make sure I do it correctly.

    1. HI! I just dice the butter and place it on the meat. And no, I dont think you can do too much butter! I mean, don’t go overboard with puddles of butter, but a few more tablespoons should be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  47. I’ve made this twice – first time I used heavy cream and it was fabulous! Second time I used whole milk and my white sauce separated. So disappointing! Heavy cream is the way to go.

    1. HI! It is helpful to have a pan that can go from the stove-top to the oven, but you can also transfer everything to an oven safe dish before roasting. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  48. How does the sauce do if I make a day ahead? Trying to prepare a meal for someone coming home from the hospital. Thought I could sear the roast today then finish out the baking tomorrow?

    1. HI! You can make the sauce ahead and re-warm over low heat on the stove. For the meat, I would sear and then cook right after. I worry it will cook up differently after searing, chilling, and then cooking again. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Also, hope whomever you are feeding is feeling better!

  49. 5 stars
    Was a great meal. My wife (who hates med rare) tried it on the rare side. I was amazingly delicious
    It helps also to buy meat fresh from our local butcher (Maltese Grocery)
    I would cut out the salt when sautéeing the mushrooms

  50. Hi Tammy!

    I am making this for Christmas dinner and am so excited. Due to cost, I went with a 6lb prime rib roast instead of tenderloin. Do you recommend I cook it any differently?

    1. HI Rachel! I do not sear the tenderloin first, but if you’d like to, that works fine as well! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

    1. HI! Are you asking a question? Not sure exactly what you are asking. Can you clarify? It is 35-45 minutes in the oven. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂

  51. I think I’m going to give this a shot for hosting on Christmas Day! What variations would you recommend for making enough to feed 25 people?

    1. HI! I would buy two large beef tenderloin roast (the whole roast) and then adjust the cooking time. It shouldn’t be too different as most roast are similar in size. It really just depends on how many pounds each roast is (most are about 4-5 pounds). Hoping this helps a little! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  52. 5 stars
    I made this for Thanksgiving this year and it was great! But I couldn’t get the sauce to come together, it totally separated into a watery liquid on top with cheese clumps on the bottom. Not sure what I did wrong… What kind of wine do you use for this? Maybe my Chardonnay was the culprit? Thanks for the recipes!!!

    1. HI! I use a chardonnay too, so I don’t think that is the issue. What kind of parmesan did you use? It’s so hard to know what went wrong without knowing just how you made this. So sorry for the trouble, but happy you enjoyed the recipe! Please let me know if you have other questions. Thanks! 🙂

  53. 5 stars
    Thank you so much for this fantastic recipe! I made it yesterday for Thanksgiving/anniversary dinner for my parents. It turned out great. I did have to cook the meat a bit longer but that was no issue. My problem was the sauce. I cooked it exactly like the directions stated but it was thin and runny. When I was cleaning the pan out later I noticed that the Parmesan cheese didn’t seem to melt in. I don’t know what I did wrong. The flavor of the sauce was great it just wasn’t thick like your picture.

    1. HI Jamie! It’s so weird that your cheese did not melt. Was it already grated parmesan or did you grate it yourself? I always use fresh grated, so this is the only thing that I can think might have happened. So sorry for the trouble, but glad everyone enjoyed the recipe! Please let me know if you have other questions. Thanks! 🙂

  54. Can I use my dutch oven for this recipe? And if I can, should I keep it uncovered or put the lid on when it is roasting in the oven?

    1. Yes, a dutch oven will be great! keep it uncovered. Let me know if you have questions. Hope you love this! 🙂

  55. Just made this tonight and it was sooooooo incredibly delicious!! Plates looked like they were licked clean and I felt like a five star chef. Thanks for sharing! This will be my family/friend gathing recipe from now on.

  56. Hi,
    So I made this tonight for dinner and the time listed to baked the tenderloin wasn’t even close. We had a 4.5 lb tenderloin and after being in the over at 475 for 45 mins the meat was completely raw in the center still. We eventually had to slice it up and pan sear it to speed up the process and serve our guests. It was very tasty and my husbands favorite at home dinner but be sure to allow yourself way way more time then recommended.

    1. Hi! So sorry the cook time was much longer than anticipated! Sometimes its very hard to know with different cuts of beef. Sounds like you made it all okay and it was yummy! Thanks for making it!

    2. I made this for Christmas. It was very tasty but the cook time needs to be adjusted. I started with a half an hour and tested meat and it was 100 degrees at the ends. We cooked it longer and served the meat from the ends for those liked it less bloody. You need a meat thermometer for this one. I’ll be reheating the middle today without fear of overcooking because I know it is really rare in the middle.

  57. I made this for Christmas dinner tonight. Followed your recipe exactly as written (although mine took a little bit longer to cook) and it was AMAZING and there were no leftovers. Thank you so much!!

  58. Hi Tieghan! I am planning on using this recipe for Christmas tomorrow. The only thing is that my family is lactose intolerant. Are there any red wine sauces that you could recommend? Thanks so much and Merry Christmas!

    1. Hi Meghan! So sorry I did not catch your comment in time! Let me know if you are still looking for a red wine sauce! Hope you and your family had a Merry Christmas!

    1. Thank you! No need to cover with foil. Let me know if you have other questions. Hope you love this and Merry Christmas!

    1. Nope, my roast just came with butchers string on it. Let me know if you have other questions. Hope you love this and Merry Christmas!

    1. Hi Pat! I use pinot, but chardonnay works too! Let me know if you have other questions. Hope you love this and Merry Christmas!

  59. Did you sear the meat by its self first in the skillet before adding the mushrooms? I am planning on cooking this for Christmas Day. Thank you.

    1. Thanks for a straightforward recipe – I especially like the addition of the mustard. I know it will definitely add fabulous flavor. I may actually use a country style dijon for added crustiness! This will be so elegant.
      To Danielle and Scott – you can sear the meat – but remember the oven is at 475 degrees so that high heat will create a crust with the mustard and peppercorns! (just my 2 cents advice

      Merry Christmas Everyone!

      Jennifer in KS

    2. Ii Scott, I did not sear the meat first. Let me know if you have other questions. Hope you love this and Merry Christmas!

  60. One more comment, do you have a wine you would suggest using for both this sauce and the white wine on gravy for your turkey recipe? Thank you:)!!

  61. This sounds fantastic! I’m a newlywed cooking for my new family for the first time this Christmas and using four HBH recipes (beef, turkey, potatoes, and cookies!), I’m very nervous but hopefully it will be great. Should I cook this in the cast iron in the oven or transfer to a roasting pan? Also, for medium rare 25 mins? It seems short but I’m
    A beginner so I will trust the expert!

    1. Hey Danielle!! You can cook this in a skillet or a roasting pan. Whatever is going to be easiest for you or fits in your oven better. 25 minutes should be great for medium rare, but use a meat thermometer so you can get the perfect roast. Let me know if you have other questions. Hope you love this and all the recipes are a huge hit. Good luck and Merry Christmas! ?

    1. Hey Gaia! I would say 25-30 minutes, but it is best to use a meat thermometer to get the best results. Let me know if you have questions. Hope you love this and Merry Christmas! ?

  62. Hi. Looks sooo pretty! Please tell us what is peeking out from the left hand bottom corner in the photo? Looks like something cranberry-ish in a little baking tin? Yum!

  63. LOVE! We have always done a turkey on Christmas Eve, but this year we’re thinking of mixing things up a little and going for beef tenderloin. Thanks for all the tips! Yours looks absolutely divine.

    – MAK

  64. Made this last night and served it for friends. As soon as the meat entered our mouths many mmmmmmmm’s were heard, and chatting lowered, our senses busy with other tasty business. Thank you! I definitely had to roast the meat longer, around 20 min longer but still turned out rare, the way i like it. Awesome recipe!

  65. This looks amazing!!! Do you put the entire skillet in the oven or can you use a Dutch oven? My skillet may be too small for this. Also, your other recipes are amazing! Thank you so much!

    1. Hey abby! You can use a dutch oven, that will be great! AND THNAK YOU! You are too kind! 🙂
      Hope you love the beef and Happy Holidays! ?

  66. Looks amazing! Was just wondering though, did you sear the tenderloin before placing in the oven?? On the pictures it looks like it has a nice ‘crust’…

  67. Hi there! Like another person, I need to feed more like 20 people. Is it better to buy a double-sized tenderloin or get two? Thank you!

    1. I just double the size for my family of 20, but cooking two works as well. I have found cooking 2 smaller roast results in a more evenly cooked roast. Let me know if you have questions. Hope you love this and Merry Christmas!

  68. My husband and I aren’t mushroom fans… I know, the horror. I try to eat them, I really do. I also know they add tons of flavor, but I was thinking of substituting potatoes. Thoughts?

    1. Hey Kelsey! I would not use potatoes under the roast because they will need a longer cooking time. Would onions work? maybe caramelize them first? If not just omit the mushrooms not a huge deal!

      Hope you love this and let me know if you have other questions. Thank you!

  69. What do you suggest I carmelize in place of the mushrooms? (My husband and I are NOT fans) Shallots? Also, any particular recommended side?? Thanks!

    1. We commented the same thing at the same time haha! I couldn’t find anyone else asking that question. Glad I’m not the only one.

  70. Hi there … first time comment, long time reader. 🙂

    You think I can double this for a large family, or should I do 2 separately? Just don’t want to ruin this … may have to take a trial run this weekend as I believe you just changed my family Christmas Eve menu!!

    SO EXCITED.

    1. Hi! You can double it for sure and buy a large loin, but the cooking time will be longer on the larger roast. Let me know if you have questions. Thanks!

  71. Hi Tieghan,
    I’m the same way…although I started my Christmas cookie baking two weeks ago! I’m going to run out of unsalted butter soon lol…but I refuse to stop. My bf and I decided we WILL gain lots of weight this December and we’re okay with that!!! Your photos are so lovely and the dish looks excellent. I struggle each year to come up with something new and delicious. Just a little note, I’m happy you decreased the size of the photos in the newsletter emails, it looks very nice 🙂

  72. Wow this looks seriously delish and yes my mouth’s watering! lol And looking at the ingredients and the method, I’d say it’s a perfect holiday main dish, without all the fuss! The beef tenderloin, mushrooms, and the cream sauce, I mean what else could be better, right? Although our family tradition for Christmas is ham, I’m thinking this beef tenderloin will be just as great for the New Year! 😉

  73. Oh my goodness, I am frugal beef eater most of the time. But, my hubby coerces me into a good grilled steak now and again (we live in cow country IA/IL!) and enjoy a 1/3 of the steak with him…especially with all the good sauteed mushrooms and onions and even sometimes blue cheese up top (Maytag from IA is the best!)….

    But wowee..honestly I am just salivating at this festive and gorgeous recipe for Chrissymas! I know my hubby will faint when I share this with him to consider for our meal-ha and yay!

    Question for you Tieghan, would adding fresh horseradish to the cream sauce to zing it up (and it goes soooooo good with beef) be a thumbs up in your books?
    Please say yes, and I will make it all! Merry, Happy and Ho Ho Ho to HBH!

    1. Hey Tammy!! First, THANK YOY! You are so sweet, Second, I think Horseradish would be just amazing! I wish I would have thought of it actually and I will totally be adding it for christmas eve! Hope you love this!

  74. love, love, love, love, LOVE this!! december is my favorite month of the year because i get to spend time with my family, & we always have tenderloin for christmas eve dinner. these wine cream sauce looks delicious. we’ll be giving it a whirl this year!!

  75. I was just telling Alex last night that Roast Beef is the best. Let me just bookmark yet another HBH recipe to add to my cooking repertoire… 🙂

  76. It’s nice you’re keeping your family traditions and also putting some new spins on those old great recipes.

  77. Looks and sounds absolutely delicious! I can’t wait to try it. A couple other comments asked how much cream…I also am asking. You don’t list it in the ingredient list. Also for a 2# roast would the cooking time change?

    Michele
    2mmg@sbcglobal.net

    1. hey Michele! I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. I am not sure I know what a 2# roast is. Do you mean 2 pound? If so, yes the cooking time will be short, but I am not sure by how much, maybe 5 minutes less. it’s best if you use a meat thermometer to check for doneness so the meat cooks to your liking. Let me know if you have other questions. hope you love this! Thank you!

    1. Hi Sarah, I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. Let me know if you have other questions. Thank you!

  78. This looks and sounds absolutely DELICIOUS! I would have to double the wine sauce! Thank you for all the wonderful holiday recipes!

  79. Can I come to your house??? This looks so delicious Tieghan! We love beef tenderloin, so this is the perfect holiday meal! I love that wine wine cream sauce!

    1. I cannot say I like this game, I think it is pretty average. It is worth to game but will only hold you entertained for more than a four weeks. I would recommed that you should try css or game of life instead.

    2. Thanks for summarizing all the tips from the workshop! I have been collecting RMK's Xmas palettes for a few years now and just love the color and product combination of eye, cheek and face in every palette.

  80. This looks delicious! I do beef tenderloin on Christmas and would love to try your recipe, but I don’t see how much cream to add?? Help!!!!

    1. hey Nancy! I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. Let me know if you have other questions. Thank you!

  81. Major yum! This roast is definitely something that my whole family would love! I realy have to try it.

  82. This looks like one of our Christmas Eve dinners we had growing up! My dad would make the oven roasted beef with rosemary red potatoes. SO GOOD! And I will definitely add the mustard when we try this!

    1. Nope, it’s generally 15-20 for a 5 pound tenderloin for medium rare. You should cook longer if you like your beef more well done and use a meat thermometer to get the best results. Let me know if you have questions.

      1. I prefer my beef in the less pink side. Having never made beef tenderloin I’m curious if it will get tough. Do you have any advice? I’m definitely going to test this over the weekend.

        1. That is not a problem, just cook the meat to your desired doneness. It will not be tough, still great I am sure! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? ?

    1. Hey Sue! I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. Let me know if you have other questions. Thank you!

  83. Looks delicious! Christmas is my favorite time of the year too. It’s full of joy, good feeling and time share a wonderful time with family and friends!
    Happy holidays!

  84. This looks beautiful. Is that a tenderloin or a boneless prime rib of beef? It looks too large for tenderloin.

  85. Sounds so delicious. I make beef tenderloin every Christmas and plan to try this recipe. How much cream did you use?

    1. Hi Sue! Thank you! I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. Let me know if you have other questions.

    1. Hey Mandy! I am so sorry, it is 2 cups heavy cream or whole milk. I have now fixed the recipe. Let me know if you have other questions. Thank you!

  86. Don’t worry – I LOVE Christmas too! December is my favourite month (although I do prefer Summer temperatures…) and I can’t wait for allllll the delicious recipes online. This looks totally delicious, my family is ALL about beef so I think it’s a winner 😉 I’ve never made white wine cream sauce, but it sounds really good!

    1. We are a beefy family here. The kids love it, the husband loves it. The problem is that I tend to screw up my B.T. and it comes out way way too tough! Practice makes perfect. Or at least perfect practice…right!