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.
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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
Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin)
Equipment
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
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.
Did you make this? Leave a comment!
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.
How would I adjust this recipe for 12 servings?
Hi Jan, this recipe serves 4 as written, so triple it to make 12 servings.
How many does this recipe serve?
Hi Mary Ann, this recipe serves 4!
Would it be OK to leave out the blue cheese completely (I cannot handle the taste) or would you suggest a substitution that isn’t in the blue cheese family? I saw the other options you listed but those have the same “bite” blue cheese has.
I would suggest trying out our mustard cream sauce (click here) instead for a different flavor!
We don’t like mushrooms. Can you recommend any substitutions? Thanks!
You could try eggplant or zucchini!
Should i sear this tenderloin first?
You can if you want to, but it’s not necessary!