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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.
This post was originally published on December 5, 2016
Could I cook this recipe using filet mignon instead of beef tenderloin? Thank you!
Hi Kahala,
Sure, I don’t see why not! Please let me know if you give this dish a try, I hope you love it!
What of your vegetable sides would you recommend to go with this? My sister is a vegetarian.
Hey Aimee,
Here are some recipes your family might enjoy:
https://fett-weg.today/roasted-asparagus-and-potatoes/%3C/a%3E%3Cbr /> https://fett-weg.today/oasted-honeynut-squash/%3C/a%3E%3Cbr /> https://fett-weg.today/smashed-potatoes/%3C/a%3E%3Cbr /> https://fett-weg.today/balsamic-parmesan-brussels-sprouts/%3C/a%3E%3Cbr /> https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/%3C/a%3E%3Cbr /> I hope this helps!
Hello.
Looking to do this for christmas and was wondering would all the ingredients amounts be the same if it was a 2lb tenderloin. Really would love to make this but there is only 2 meataterians in my household.
Hi Katherine,
If using a 2lb tenderloin, I would cut the entire recipe in half, that will work nicely for you!
Happy Holidays!
Would this recipe turn out the same if I put it in a crockpot?
Hi Emily,
So sorry, I would not recommend that for this recipe.
Please let me know if I can help in any other way!
How long would you suggest cooking to reach medium? Thanks!
Hi Mel,
For medium, you will want the beef tenderloin to reach 140F. I am not sure exactly how long that will take.
Please let me know if I can help in any other way!
Do you have a suggestion on how I can make the sauce dairy free? My daughter cannot tolerate heavy cream. Parmesan cheese & butter is ok. Thanks!
Hi Norma,
You could use coconut cream in place of the heavy cream.
Please let me know if you have any other questions!
Just about to make this for my birthday treat (!) – do you ever think of searing the meat first in a pan? or would that change the flavour too much?
Hey Poppy,
You could totally sear the meat first, that would be just fine for you to do! Happy Birthday! xx
Crazy good. Can I smoke it next year or would that change it too much?
Hi Rachel,
Wonderful! Thank you for making this dish and your comment, so glad it turned out nicely for you! I have never tried smoking a tenderloin before. Happy New Year!🎆 xT
We always make a tenderloin at Christmas and decided to try your recipe this year. It did not disappoint. I was hesitant about the mushrooms and how they would add to the dish, they were delicious, I would always add them. But let’s talk about the sauce….OMG…. it was AMAZING!
Hi Karen,
Thank you so much for choosing to make this recipe, I am so glad to hear it was enjoyed! Merry Christmas! xx
If my tenderloin is too big to fit in skillet, can I use a roasting pan instead?
Would you ever cut the loin in half so
It can fit on skillet?
Hi John,
Sure, you could use a roasting pan, that would work nicely for you! You could also cut the tenderloin in half, either way will work for you:) I hope this helps! xx
Can I use New York Strip beef loin for this recipe?
Hi Ashley! Yes, that would be delish! xxT
This is so delicious, but the last two years I have made it it’s taken me wayyyyy longer than the time listed for it to get to medium. Am I misreading? Is it my oven? The oven cooks everything else accurately. I’m so confused. It keeps messing up my timing for serving and I can’t figure it out. I’m sure it’s me 🤦🏻♀️
Hi Kerri,
Thanks so much for choosing to make this recipe! Hmm, how long is it taking? How big is your tenderloin? The time I share is for medium rare, so medium is going to take longer than that. Let me know how I can help! xx
Hello! I have tried to find cremini mushrooms and cannot find them anywhere. Do you have a mushroom that would be a substitute?
Thanks!
Hey Lauren,
Shiitake mushrooms would also be a great option! Let me know if you give this recipe a try, I hope you love it! xx
We have made this every Christmas for the past 5 years! I will try the shitake, thank you for replying!
Looks delicious! Is there something that could be substituted for the mushrooms, or just omit them? I have several family members who hate mushrooms.
Hey Pat,
No worries, I would just omit the mushrooms:) Please let me know if you have any other questions, I hope you love this recipe! xx
Did you use a cast iron for this? Thanks!
Hi Kristin,
I did! Please let me know if you have any other questions! Happy Holidays! xT