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Beef Tenderloin Roast with Smashed Potatoes and the yummiest creamy marsala sauce. Whole roasted beef tenderloin with garlic butter, herbs, and a creamy mushroom marsala sauce. Serve this elegant holiday roast alongside extra crispy garlic and brown butter smashed potatoes. All together, it is so delicious. It’s a perfect dinner to serve to family and friends. Time to cozy up for the holidays!
When it comes to the holidays, I tend to return to the traditions I love most. I find comfort in the foods I enjoyed growing up, but I also add new additions like festive cocktails, new cookies, and lots of great appetizers!
But when it comes to the main event, I go traditional with the menu.
For Christmas Eve, that means beef tenderloin. When I lived in Cleveland, my mom used to host Christmas Eve dinner for our family. The party was always 25 to 30 people give or take.
They were big, but thankfully, my mom has always been smart with her entertaining and never did anything too fancy or over the top. She kept the menu simple but delicious!
For Christmas Eve, it was always a beef tenderloin roast. She’d pick up two or three whole tenderloins, season them very simply, and then roast them just before dinner. She always made her famous cheesy potatoes, baked up some Rhodes frozen dinner rolls or Pillsbury crescent rolls, and then asked guests to bring sides.
Dessert was always her death by chocolate trifle. Oh, so delicious!
It’s a simple menu but one we always look forward to! Now that I make dinner, I love to make similar dishes—and always a beef tenderloin!
This is the recipe I’ve been making for a while. I do the roast and potatoes together; then I always serve my roast with creamy mushroom Marsala. We love it!! I think the sauce makes the roast even more delicious!
Here are the details
Ingredients
- baby potatoes
- beef tenderloin roast
- salted butter
- Dijon mustard
- Worcestershire sauce
- fresh thyme
- garlic
- cremini mushrooms
- Marsala wine
- heavy cream
- grated parmesan cheese
Special Tools
Ideally, a big roasting pan fitted with a rack is best. But if you don’t have a roasting pan, a sheet pan with sides is great, too!
Steps
Step 1: bring the roast to room temperature
Before you begin, take the beef out of the fridge an hour or even two before roasting.
Having the beef at room temperature allows for the meat to cook evenly throughout.
Step 2: the potatoes and beef
Start with the potatoes. I use baby potatoes. If the potatoes are oddly large, cut them in half. Now, toss the potatoes into the roasting pan. The potatoes will cook alongside the roast.
Place the beef in the center of the roasting pan. If you have a roasting rack that fits in your pan, use that; if not, that’s okay, too!
Step 3: make the butter sauce
Mix the melted butter with Dijon mustard, Worcestershire sauce, fresh thyme, and garlic.
Pour the butter sauce over the tenderloin, making sure to get the butter all around the meat.
Step 4: roasting
Roast the with a meat thermometer inserted directly into the roast. Using a thermometer will ensure you have a roast that is cooked to your liking.
For a medium-rare roast, I roast my meat to 120 F. and usually take it out around 115 F. The meat continues to cook as it rests.
While the meat is roasting, the potatoes will roast simultaneously. The butter that we poured over the roast will melt all around the potatoes. It will magically create the most delicious, garlicky, butter-roasted potatoes. They always turn out so good when roasted next to the meat.
Step 5: the Marsala sauce
This sauce is what makes the roast so delicious.
Start by crisping the mushrooms in butter. Add fresh thyme and garlic, then pour over some Marsala wine and let the mushrooms caramelize. These are absolutely the most delicious mushrooms.
When the mushrooms are caramelized, add the remaining wine and the cream. Season the sauce with salt and pepper.
Keep the creamy sauce simmering over medium heat and let it thicken
Step 6: let the meat rest, and finish the potatoes
Next, remove the meat from the oven. Let it rest on a serving plate for at least 10 minutes before you slice.
During this time, toss the potatoes with the butter left on the pan, then smash the roasted potatoes down using a fork or potato masher.
Sprinkle each potato with Parmesan cheese. Return the potatoes to the oven and roast them until they’re crispy! The butter will brown around each potato, making every potato even more delectable!! We’re addicted to these potatoes. My brothers would be so sad if I didn’t make them every Christmas!
Step 7: let’s eat already!
When each element—the Marsala sauce, potatoes, and beef—is ready, it’s time for dinner!
Slice the meat and serve it while hot, generously spooning the cream sauce over each slice. Then, serve the potatoes alongside the meal!!
Like all of my holiday dinners, I mix up a salad and serve it with rolls. It’s very traditional but always a dinner my family looks forward to year after year!
My mom especially, and we simply can not disappoint her at Christmas time! She always makes this time of year the most special for us, so I want to do the same for her!
And here’s what I love about this recipe: everything feels elegant and fancy, but in reality, it comes together pretty effortlessly!
This is how all holiday dinners should be!!
Looking for other easy holiday recipes?? Here are my favorites:
How to Make an Easy Holiday Cheese Board
Pull Apart Roasted Garlic Pizza Dip Sliders
Pull Apart Christmas Tree Garlic Bread
Pastry Wrapped Cranberry Baked Brie
Whipped Goat Cheese with Warm Candied Bacon and Dates.
Cranberry Brie Pull Apart Bread
Baked Gruyère in Pastry with Rosemary and Garlic
Lastly, if you make this Beef Tenderloin Roast with Smashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes
Servings: 6
Calories Per Serving: 479 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound baby potatoes, halved if large
- 1 (4 pound) beef tenderloin, trimmed of fat and tied
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, chopped
- salt and crushed black pepper
- 1/2 cup grated parmesan
Marsala Sauce
- 2 tablespoons salted butter
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1 cup marsala wine
- 2 cups heavy cream
Instructions
- 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it. 3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for 2 minutes. Add 1/4 cup marsala wine. Cook another 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm. 5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for 10 minutes.6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, 10 minutes. Season with sea salt.7. Slice the beef and serve with the warm cream sauce and potatoes.
This post was originally published on December 9, 2024
Hi
I will be making this during the holidays but would prefer to roast this on our Traeger rather than the oven . Would it be possible for you to help me convert the time required for a 7 pound tenderloin please ?
Merry Christmas and thank you
Barb
Hi Barb,
So sorry, I have never use a Trager. I would allow at least 1 hour and 10 minutes cooking the way I directed. I’m not sure about the grill. So sorry I couldn’t be of more help! xx
Hi there! I know this is a stretch but could I use a different meat? Like a pork tenderloin? My husband does not like roast beef, crazy man! Probably the spices would not work with other meats.
Thanks for your help
Susan
Hi Susan,
Sure, I bet a pork tenderloin would also work nicely here! Please let me know if I can help in any other way! xx
Made this for my sister in law who just gave birth and this recipe is awesome and so so so easy! I ended up going with a top sirloin style of meat I stead of filet because if I messed up the recipe I didn’t want it to go to waste. I can not express how delicious that Dijon sauce is on the meat! I made double the recipe to be able to dress the meat after it came out of the oven because that’s how good it was. I added carrots to the pan to get another veggie in there. I would make this time and time again. I can’t wait to grab the filet to make this with since it worked out so well.
Hey Veronica,
Fantastic!! I’m so glad to hear this recipe turned out nicely for you, thanks a bunch for making it! Congrats to your sister in law:) Have the best week!🎄☃️ xT
Hi , can I cook this in a roaster oven and if so what temperature do you recommend?
Hi Belinda,
So sorry, I have never tested this, so I am not quite sure what the results would be. Please let me know if I can help in any other way! xx
Hi Tieghan,
Looking forward to making this recipe! Quick question, I wanted to make the tenderloin the day before and slice thinly to have with either brioche buns or with a salad. I wanted to make the mushroom Marsala sauce as it looks delish! Can I make the potatoes separately? Any suggestions on how I could do that?
Many thanks!
Rebecca
Hi Rebecca,
Totally, here is the recipe for the potatoes on their own:
https://fett-weg.today/garlic-butter-smashed-potatoes/%3C/a%3E%3Cbr /> I hope you love the recipe! Please let me know if you have any other questions! xx
Hi again,
Thank you for your response regarding the mushroom sauce. Just wondering if you have any advice or experience with cooking this meal at a lower, slower temperature? Love, love your recipes!
Thanks!
Hi Suzy,
So sorry, I don’t. In my experience, this is the best method for cooking a beef tenderloin. Please let me know if I can help in any other way! xx
Looks delish! What are your thoughts on using canned full fat coconut milk instead of heavy cream for the Marsala sauce? A dairy free version.
Thanks so much, Lisa!! Sure, that would also work nicely for you! I hope you love this recipe! xx
Is there any other roast-type cut of meat you could comparably use?
Can you make the mushroom sauce earlier in the day and reheat?
Hi Suzy,
Sure, I don’t see why that wouldn’t work for you! Please let me know if you have any other questions! Happy Holidays! xx
For which type of Marsala does this recipe call–dry or sweet? Also–Madiera wine is pictured, which is the best to use?
Hi Karen,
If you have Madiera, you can use that, otherwise a dry marsala wine is best for this recipe! Please let me know if you give it a try! xx
This recipe calls for Marsala fortified yet pictures Madeira wine. Madeira is very nice also. Madeira is from Madeira, Portugal, while Marsala is from Sicily, Italy
Hi Brenda,
Yes, you could use that if you have it, otherwise marsala is perfect for this dish! I hope you love this recipe! xT
Hi! Excited to try this. Could I use pork tenderloin instead of beef?
Hi Amanda,
Sure, I don’t see why not! It’s going to cook differently, but it should work nicely for you! I hope you love this recipe! xx
Hi Tieghan!
Is it possible to make the roast in a slow cooker? I don’t plan on making the potatoes.
Thank you!
Hi Katie,
So sorry, I personally would not recommend that. Please let me know if I can help in any other way! xx
If you don’t plan on making the potatoes with the tenderloin, would you change anything on the recipe?
I plan to make a separate potato dish but this tenderloin looks delicious!
Hi Kathy,
You can keep the recipe as is minus the steps with the potatoes:) I hope you love this recipe! Happy Holidays! xT
If we don’t like mushrooms is there a different sauce you recommend?
Hi Jennie,
Sure, here are some other recipes you might enjoy:
https://fett-weg.today/roasted-beef-tenderloin-with-french-onion-au-jus/%3C/a%3E%3Cbr /> https://fett-weg.today/beef-tenderloin-crostini/%3C/a%3E%3Cbr /> I hope this helps! Have a great Monday! xx
Any substitute for the Marsala wine? Can’t wait to make this on Christmas Eve!
Hi Jan,
Sure, you could use white wine or broth in place of the marsala wine. I hope you love this recipe! Happy Holidays! xx
Recipe sounds awesome. What do you mean by step #6? Let the potatoes keep cooking in the oven? I know it depends on the size of the tenderloin but how long does it usually take to cook?
Hi Vaida,
Yes, you are going to toss the potatoes in the butter and then smash them and allow to cook for 10 more minutes. The cooking instructions for the beef are in step 3: Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits. I hope this helps! xx