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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
I am assuming you roast this uncovered?
HI! Yes, I roast uncovered. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This recipe looks great! Would you recommend making this in a cast iron skillet or will any large skillet do? This is my first time cooking for Christmas and I want to make sure I get it right!
Hi Katey! If you have a cast iron skillet would recommend that for sure. If you don’t own a cast iron skillet, use your largest oven safe skillet or roasting pan that fits to the size of the beef. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Can this recipe be used same for a boneless, prime?
Hi Nancy! I don’t know the exact cooking times, but yes, you can certianlly use boneless Prime. Just be sure to adjust for the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
When you get to the part re: making the cream, you write to use the same pan you used to roast the beef. Except after you cooked the mushrooms, you turned off the heat, so you did not actually roast the beef in the pan. Are you suppose to sear the roast before transferring it to the oven? I am confused.
Hi Darleen, the beef is first roasted in the pan along with the mushrooms. You do not need to sear the beed. Once the beef has been roasted, you should remove the beef and mushrooms from the pan and allow the beef to rest before slicing. During this time return the same pan used for roasting to the stove top to make the sauce. Does this make better sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is a little late coming… I made this recipe for Christmas Eve dinner and it was the best meal I’ve made in years. In fact, one of our dinner guests was my daughter’s old roommate from Singapore. My daughter was speaking to her this morning and she is still talking about our dinner and how it was one of these best meals she ever had! It really was incredibly delicious and I never would have thought of a “white” sauce paired with tenderloin. Next time we will add more mushrooms because people wanted more of those delicious nuggets! Thank you for sharing this recipe – it will now become a family tradition!
Wow that is so amazing to hear! I am so glad you all loved this recipe, Karen! Thank you! xTieghan
This looks amazing!!! I would love to make it for a work pot luck, any way you could brown all sides first then put it in the crock pot? Any thoughts are much appreciated! Thanks!
Hey Lauren! I don’t recommend putting this in the crockpot as I fear it will overcook them meat. Tenderloin is not meant to be overly cooked, which is what the crockpot would do. Sorry, wish I could help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Do you need to brown the meet before cooking with mushrooms? One of your first photos looks like the meat is in the pan without them, cooking. Or is this a given with the roast?
This looks amazing. I was wondering would you recommend searing the meat before putting it in the oven to seal the juices? Thanks so much for sharing!
Hey Andrea, I don’t think searing the meat in needed with this recipe. The high oven temp sears the meat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I was always told to sear the beef before popping it into the oven. are you sure it’s ok that we forgo this step in this recipe? should I maybe sear it in a different plan, then remove and put it on top of mushrooms and THEN into oven?
Hey Anne, You can do whatever you feel is best, but do not think searing the meat is needed for this recipe. The high heat browns the beef. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Would I be able to substitute another cheese for the Parmesan!?
HI! Sure! You can use any cheese you love. I recommend something subtle, maybe a goat cheese, blue cheese, or swiss. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
LOVE this so much, it might be July 22, but I just needed a great beef recipe. Served with purple cauliflower and zucchini from my garden. Desert the lovely Peach Tart. Thank you my friends as Haft backed harvest.
LOVE this so much, it might be July 22, but I just needed a great beef recipe. Served with purple cauliflower and zucchini from my garden. Desert the lovely Peach Tart https://fett-weg.today/?s=peach+tart Thank you my friends as Haft backed harvest.
Thank you so much Loriann! I hope you love this recipe!
Hey there,
I’m looking to try this recipe this weekend. I have a quick question. Did you melt the butter and pour it over the meat, or did you dice it and just place it on top of the meat to melt? And if I needed to make the meat a little larger, is there such thing as putting too much butter? Thank you for your help! I want to make sure I do it correctly.
HI! I just dice the butter and place it on the meat. And no, I dont think you can do too much butter! I mean, don’t go overboard with puddles of butter, but a few more tablespoons should be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve made this twice – first time I used heavy cream and it was fabulous! Second time I used whole milk and my white sauce separated. So disappointing! Heavy cream is the way to go.
Thank you Cheri! I am so glad you enjoyed this recipe!
Can you make the sauce earlier and warm it up?
Hi Cathy,
Sure, that would be fine to do:) I hope you love the recipe! xTieghan
For this recipe I need to have a pan that can go from the top stove into the oven correct??
HI! It is helpful to have a pan that can go from the stove-top to the oven, but you can also transfer everything to an oven safe dish before roasting. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂