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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.
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!
Hey Leslie,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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.
Hey Jhoanna,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
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!!
Hey Tara,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
This was delicious!!!! Everyone LOVED it and it was sooo easy to make. I followed the exact recipe. Thank you Tieghen for hour content
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I have a 2 lb beef chuck. Would that work?
Hey Erin,
I have not tried this with beef chuck, but you certainly could! Happy New Year! xTieghan
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!
Hey Rebecca,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Hey Carla,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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 ?
Hey Kayla,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Just made this for Christmas and it was fantastic! Also very easy to make!
Hey Holly,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Hey Mary,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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.
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
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. 🙂
Hey Ruth,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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!
Hey Meagan,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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.
Hey Kristine,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
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!!
Hey Priscilla,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan