By Becky Hardin
Published Dec 4, 2023
Take the stress out of Christmas day with this delicious Christmas Beef Tenderloin . This sheet pan beef tenderloin is cooked with red potatoes and mushrooms for a fuss-free roasted dinner that everyone will love. Finish off the meal with the delicious creamy blue cheese sauce.
Why We Love This Beef Tenderloin Christmas Dinner Recipe
This sheet pan Christmas dinner with beef tenderloin is a fuss-free and foolproof method of getting a delicious dinner on the table to feed hungry mouths. This recipe serves four, so it’s a great option if you are enjoying a more intimate celebration this year.
Variations on Beef Tenderloin for Christmas Dinner
The beef is simply seasoned, but you could add additional seasonings like garlic powder or paprika if you like. Instead of red potatoes, try baby golden, fingerling, or sweet potatoes. In place of Roquefort (blue cheese), stilton or gorgonzola cheese would also be delicious.
Instead of cremini mushrooms, try button or shitake mushrooms, sliced portobello would also work well. If you’re not a fan of mushrooms, try adding a different veggie, such as eggplant or zucchini!
How to Store and Reheat
Store leftover Christmas beef tenderloin covered in the fridge for up to 2 days. The beef can be enjoyed cold in sandwiches, or heated up in the oven covered with foil at 360°F until warmed through.
How to Freeze
Freeze sheet pan beef tenderloin in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This sheet pan Christmas dinner is a whole meal by itself, but you can easily serve it up alongside other Christmas favorites like Turkey Gravy , Roasted Maple Bacon Brussels Sprouts , Red Wine Glazed Carrots , or Mashed Sweet Potatoes .
In my opinion, you just can’t beat beef tenderloin. It’s so tender and delicious– totally worth splurging for the holiday!
Plan on 6-8 ounces of meat per person.
Oven-roasting is my favorite method for cooking beef tenderloin, so this sheet pan meal is a no-brainer!
I highly recommend using a meat thermometer to measure the done-ness of your beef tenderloin. For medium-rare, remove the beef from the oven at 115°F and let it rise to 125°F while resting. For medium, remove the beef from the oven at 120°F and let it rise to 130°F while resting.
If you overcook this cut of meat, it will turn out dry and tough. I recommend only cooking it to rare or medium-rare (never past 140°F).
More Sheet Pan Meals To Try
- Sheet Pan Easter Dinner with Lamb
- Sheet Pan Easter Dinner with Ham
- Sheet Pan Shrimp and Asparagus
- Sheet Pan Thanksgiving Dinner
- Sheet Pan Christmas Ham
- Sheet Pan Greek Chicken
- Sheet Pan Lemon Salmon
- Honey Mustard Pork Tenderloin
- Roast Chicken and Potatoes
Ingredients1x2x3x
For the Beef Tenderloin
- ▢ 2 pound beef tenderloin trimmed and tied
- ▢ 1 tablespoon olive oil
- ▢ 2 teaspoons kosher salt
- ▢ 1 teaspoon freshly ground black pepper
For the Roasted Red Potatoes
- ▢ 1 pound baby red potatoes halved
- ▢ 1 tablespoon olive oil
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon dried thyme
- ▢ ½ teaspoon kosher salt
For the Roasted Mushrooms
- ▢ 1 pound cremini mushrooms
- ▢ 2 teaspoons olive oil
- ▢ ½ teaspoon kosher salt
For the Sauce
- ▢ 1 tablespoon unsalted butter (⅛ stick)
- ▢ 1 clove garlic minced
- ▢ 1 tablespoons all-purpose flour
- ▢ ½ cup heavy cream
- ▢ 4 ounces blue cheese crumbled
Video
Instructions
For the Beef Tenderloin
- Preheat your oven to 400°F.
- Pat the beef tenderloin dry with a paper towel and rub the outside with olive oil. Sprinkle over the salt and pepper, making sure to coat it evenly on all sides. 2 pound beef tenderloin, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Place the beef on the sheet pan and add the potatoes.
For the Roasted Red Potatoes
- Combine the potatoes, olive oil, garlic powder, thyme, and salt in a large bowl. 1 pound baby red potatoes, 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt
- Toss to combine and add to the sheet pan with the beef. Make sure all of the potatoes are cut-side down. Roast for 15 minutes.
For the Roasted Mushrooms
- Once the beef and potatoes have roasted, add the mushrooms to the pan and roast for an additional 10 minutes. 1 pound cremini mushrooms, 2 teaspoons olive oil, ½ teaspoon kosher salt
- When the beef registers 115°F on an instant-read thermometer, remove it from the oven and cover it with foil until it reaches 125°F. Return the vegetables to the oven while the beef rests, about 10 more minutes.
- Remove the twine from the beef and slice it into ½-inch rounds. Serve with the potatoes, mushrooms, and sauce. Enjoy warm.
For the Sauce
- Add the butter and minced garlic to a small saucepan set over medium heat. 1 tablespoon unsalted butter, 1 clove garlic, 1 tablespoons all-purpose flour, ½ cup heavy cream, 4 ounces blue cheese
- Once the butter has melted and the garlic is fragrant, add the flour and whisk until a paste forms.
- Add the heavy cream and whisk until the roux has dissolved.
- Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove from the heat and add the blue cheese.
- Stir until the cheese has melted.
- Serve the sauce warm with the beef and vegetables.
Equipment
- Baking Sheet
Becky’s Tips
- I highly recommend using a meat thermometer to measure the done-ness of your beef tenderloin. For medium-rare, remove the beef from the oven at 115°F and let it rise to 125°F while resting. For medium, remove the beef from the oven at 120°F and let it rise to 130°F while resting.
- The beef tenderloin should be trimmed and tied so that it cooks evenly. Most come already tied, or you can ask your butcher, otherwise tie it yourself using kitchen twine.
- The beef is simply seasoned, but you could add additional seasonings like garlic powder or paprika if you like.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Christmas Beef Tenderloin Step by Step
Prep: Preheat your oven to 400°F.
Season the Beef and Potatoes: Pat a 2-pound beef tenderloin dry with a paper towel and rub the outside with 1 tablespoon of olive oil. Sprinkle over 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper, making sure to coat it evenly on all sides. Place the beef on the sheet pan. Combine 1 pound of baby red potatoes, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of dried thyme, and ½ teaspoon of kosher salt in a large bowl. Toss to combine and add to the sheet pan with the beef. Make sure all of the potatoes are cut-side down. Roast for 15 minutes.
Add the Mushrooms: Once the beef and potatoes have roasted, add 1 pound of cremini mushrooms seasoned with 2 teaspoons of olive oil and ½ teaspoon of kosher salt to the pan and roast for an additional 10 minutes.
Rest the Beef: When the beef registers 115°F on an instant-read thermometer, remove it from the oven and cover it with foil until it reaches 125°F. Return the vegetables to the oven while the beef rests, about 10 more minutes.
Make the Sauce: Add 1 tablespoon of unsalted butter and 1 clove of minced garlic to a small saucepan set over medium heat. Once the butter has melted and the garlic is fragrant, add 1 tablespoon of all-purpose flour and whisk until a paste forms. Add ½ cup of heavy cream and whisk until the roux has dissolved. Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and add 4 ounces of blue cheese. Stir until the cheese has melted. Serve the sauce warm with the beef and vegetables.
Slice and Serve: Remove the twine from the beef and slice it into ½-inch rounds. Serve with the potatoes, mushrooms, and sauce. Enjoy warm.
Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)
Equipment
- Baking Sheet
Ingredients
For the Beef Tenderloin
- 2 pound beef tenderloin trimmed and tied
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Roasted Red Potatoes
- 1 pound baby red potatoes halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
For the Roasted Mushrooms
- 1 pound cremini mushrooms
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
For the Sauce
- 1 tablespoon unsalted butter (⅛ stick)
- 1 clove garlic minced
- 1 tablespoons all-purpose flour
- ½ cup heavy cream
- 4 ounces blue cheese crumbled
Instructions
For the Beef Tenderloin
- Preheat your oven to 400°F.
- Pat the beef tenderloin dry with a paper towel and rub the outside with olive oil. Sprinkle over the salt and pepper, making sure to coat it evenly on all sides. 2 pound beef tenderloin, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Place the beef on the sheet pan and add the potatoes.
For the Roasted Red Potatoes
- Combine the potatoes, olive oil, garlic powder, thyme, and salt in a large bowl. 1 pound baby red potatoes, 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt
- Toss to combine and add to the sheet pan with the beef. Make sure all of the potatoes are cut-side down. Roast for 15 minutes.
For the Roasted Mushrooms
- Once the beef and potatoes have roasted, add the mushrooms to the pan and roast for an additional 10 minutes. 1 pound cremini mushrooms, 2 teaspoons olive oil, ½ teaspoon kosher salt
- When the beef registers 115°F on an instant-read thermometer, remove it from the oven and cover it with foil until it reaches 125°F. Return the vegetables to the oven while the beef rests, about 10 more minutes.
- Remove the twine from the beef and slice it into ½-inch rounds. Serve with the potatoes, mushrooms, and sauce. Enjoy warm.
For the Sauce
- Add the butter and minced garlic to a small saucepan set over medium heat. 1 tablespoon unsalted butter, 1 clove garlic, 1 tablespoons all-purpose flour, ½ cup heavy cream, 4 ounces blue cheese
- Once the butter has melted and the garlic is fragrant, add the flour and whisk until a paste forms.
- Add the heavy cream and whisk until the roux has dissolved.
- Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Remove from the heat and add the blue cheese.
- Stir until the cheese has melted.
- Serve the sauce warm with the beef and vegetables.
Video
Notes
- I highly recommend using a meat thermometer to measure the done-ness of your beef tenderloin. For medium-rare, remove the beef from the oven at 115°F and let it rise to 125°F while resting. For medium, remove the beef from the oven at 120°F and let it rise to 130°F while resting.
- The beef tenderloin should be trimmed and tied so that it cooks evenly. Most come already tied, or you can ask your butcher, otherwise tie it yourself using kitchen twine.
- The beef is simply seasoned, but you could add additional seasonings like garlic powder or paprika if you like.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
