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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
Did you have the tenderloin cut in half then tied together with butchers string?
Nope, my roast just came with butchers string on it. Let me know if you have other questions. Hope you love this and Merry Christmas!
Do you have any particular type of white wine that you prefer over others? Chardonnay, or pinot gris?
Hi Pat! I use pinot, but chardonnay works too! Let me know if you have other questions. Hope you love this and Merry Christmas!
Did you sear the meat by its self first in the skillet before adding the mushrooms? I am planning on cooking this for Christmas Day. Thank you.
Thanks for a straightforward recipe – I especially like the addition of the mustard. I know it will definitely add fabulous flavor. I may actually use a country style dijon for added crustiness! This will be so elegant.
To Danielle and Scott – you can sear the meat – but remember the oven is at 475 degrees so that high heat will create a crust with the mustard and peppercorns! (just my 2 cents advice
Merry Christmas Everyone!
Jennifer in KS
Ii Scott, I did not sear the meat first. Let me know if you have other questions. Hope you love this and Merry Christmas!
One more comment, do you have a wine you would suggest using for both this sauce and the white wine on gravy for your turkey recipe? Thank you:)!!
This sounds fantastic! I’m a newlywed cooking for my new family for the first time this Christmas and using four HBH recipes (beef, turkey, potatoes, and cookies!), I’m very nervous but hopefully it will be great. Should I cook this in the cast iron in the oven or transfer to a roasting pan? Also, for medium rare 25 mins? It seems short but I’m
A beginner so I will trust the expert!
Hey Danielle!! You can cook this in a skillet or a roasting pan. Whatever is going to be easiest for you or fits in your oven better. 25 minutes should be great for medium rare, but use a meat thermometer so you can get the perfect roast. Let me know if you have other questions. Hope you love this and all the recipes are a huge hit. Good luck and Merry Christmas! ?
Just wondering how long to cook the roast for medium? So excited to make this tonight!
Hey Gaia! I would say 25-30 minutes, but it is best to use a meat thermometer to get the best results. Let me know if you have questions. Hope you love this and Merry Christmas! ?
Hi. Looks sooo pretty! Please tell us what is peeking out from the left hand bottom corner in the photo? Looks like something cranberry-ish in a little baking tin? Yum!
Thanks Susan! Those are pink peppercorns. Happy Holidays! 🙂
LOVE! We have always done a turkey on Christmas Eve, but this year we’re thinking of mixing things up a little and going for beef tenderloin. Thanks for all the tips! Yours looks absolutely divine.
– MAK
I hope you guys love it!! Its one of my favorites!!
Made this last night and served it for friends. As soon as the meat entered our mouths many mmmmmmmm’s were heard, and chatting lowered, our senses busy with other tasty business. Thank you! I definitely had to roast the meat longer, around 20 min longer but still turned out rare, the way i like it. Awesome recipe!
SO happy you all liked it!! Thanks so much for making it!
This looks amazing!!! Do you put the entire skillet in the oven or can you use a Dutch oven? My skillet may be too small for this. Also, your other recipes are amazing! Thank you so much!
Hey abby! You can use a dutch oven, that will be great! AND THNAK YOU! You are too kind! 🙂
Hope you love the beef and Happy Holidays! ?
Looks amazing! Was just wondering though, did you sear the tenderloin before placing in the oven?? On the pictures it looks like it has a nice ‘crust’…
Hey Tammy! Nope, that crust is from the oven. Let me know if you have questions. Hope you love this! Merry Christmas!
Hi there! Like another person, I need to feed more like 20 people. Is it better to buy a double-sized tenderloin or get two? Thank you!
I just double the size for my family of 20, but cooking two works as well. I have found cooking 2 smaller roast results in a more evenly cooked roast. Let me know if you have questions. Hope you love this and Merry Christmas!
Thank you! Merry Christmas to you as well!
Thank you!! Merry Christmas to you!!
My husband and I aren’t mushroom fans… I know, the horror. I try to eat them, I really do. I also know they add tons of flavor, but I was thinking of substituting potatoes. Thoughts?
Hey Kelsey! I would not use potatoes under the roast because they will need a longer cooking time. Would onions work? maybe caramelize them first? If not just omit the mushrooms not a huge deal!
Hope you love this and let me know if you have other questions. Thank you!
What do you suggest I carmelize in place of the mushrooms? (My husband and I are NOT fans) Shallots? Also, any particular recommended side?? Thanks!
We commented the same thing at the same time haha! I couldn’t find anyone else asking that question. Glad I’m not the only one.
Hey Kim! I bet shallots would be amazing!! Or onions too! For sides, I love roasted potatoes or this dish: https://fett-weg.today/cheesy-potato-au-gratin-with-buttery-ritz-cracker-crumbs/%3C/a%3E
Hope you love this and let me know if you have other questions. Thank you!
Hi there … first time comment, long time reader. 🙂
You think I can double this for a large family, or should I do 2 separately? Just don’t want to ruin this … may have to take a trial run this weekend as I believe you just changed my family Christmas Eve menu!!
SO EXCITED.
Hi! You can double it for sure and buy a large loin, but the cooking time will be longer on the larger roast. Let me know if you have questions. Thanks!