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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
So excited to make this on Christmas! In step 3, are to sautéing the mushrooms before placing the beef on top, or are you putting the beef on raw mushrooms into the oven? Some of the comments talked about sautéing, but the instructions don’t say to do that. Thank you!
Hey Alison,
No need to saute the mushrooms. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Teighan~ Can I rub in the dijon, peppercorns and salt the night before and let it sit in the fridge? Making this for Christmas Eve and I am trying to whatever I can (reasonably) tonight. THANK YOU!!! Every recipe you have is outstanding, I know this will be delicious. 🙂
Hey Meagan,
Yes, that will work nicely. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I read the comments and ratings for suggestions and results from people who have actually followed the recipe. How can you rate it before you’ve made it?
This looks AMAZING! Would this work using a rib roast instead? If so, how would you adjust the recipe?
Hey Heather,
Thanks so much! I’ve never tried this recipe using a rib roast, but I’m sure it would work well. Please let me know how it goes! Happy Holidays! xTieghan
We always have beef tenderloin for Christmas as well. Can’t wait to try it with mushrooms and cream sauce! I noticed you didn’t sear your loin before baking. Curious as to why not. I have always seared 2-3 minutes per side before popping it in the oven.
Hey Cindy,
You could absolutely sear this, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi! My husband doesn’t like mushrooms — can I put halved baby potatoes on the bottom (prepared just like the mushrooms) instead?
Hey Karen,
Sure, that would work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi there!
I was reading the comments on how long to cook the roast for a medium cook and I noticed you said 25-30 minutes, but for your recipe instructions, you mentioned 35-45 minutes at 475 degrees F for a medium-rare cook. Did you mean to say cook it for another 25-30 minutes longer for the medium cook? This will be my first time cooking beef tenderloin so I am not too familiar with the cooking times. Thank you so much!
Hey Helen,
It really just depends on the size of your roast, you want your meat to reach and internal temperature of 125. I hope you love the recipe! Happy Holidays! xTieghan
This looks delicious! Which oven safe skillet do you recommend?
Hey Yuby,
I love my Staub over safe skillet. I hope you love the recipe! Happy Holidays! xTieghan
Do you have a video for this?
Hey Layla,
Sorry I do not. I hope you love the recipe! Happy Holidays! xTieghan
Hi Tieghan, Love all of your recipes so much, and am looking forward to making this on Christmas Day! Do you think a 5 lb tenderloin would fit in a 12 inch cast iron skillet? Want to make sure since it’s for a holiday! Thanks!!
Hey Libby,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
How do you think I could alter this recipe for 2-3 lbs? There will only be two adults and two kids eating this Christmas due to Covid.
Hey Heather,
You will want to follow the recipe as is, but use a meat thermometer to check for doneness. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hello!! First, thanks so much for all the details and beautiful pictures that you add to each recipe! You do an amazing job and I always get hungry while reading you! 😀
I am planning to prepare this recipe for Christmas!
I have a doubt if it’s not too much trouble: what do you mean by “1 (4-5) pound beef tenderloin”? I don’t understand the 4-5 part actually. I’m Brazilian and I will convert pound to kilograms so I just want to be sure I have the right weight of meat. 😉
Thanks very much!
Heloisa <3
Hey Helosia,
Sorry for the confusion, you will want to use a beef tenderloin that is 4-5 pounds. I hope this helps, please let me know if you have any other questions! Happy Holidays! xTieghan
Can i use a cast iron pan or a roasting pan instead? I don’t have a large enough skillet.
Hey Jessica,
I used a cast iron skillet here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi – how do you apply the butter to the roast? Do you soften it and rub it on or melt and pour it over it/use a basting brush?
Hey Shannon,
I just used softened butter to rub on the roast. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
i want to try this recipe, but i dont know how to pick out a tenderloin. costco has so many options and i dont want to get the wrong one or pay extra money for unnecessary frill ( like clean sripped). what should i be looking for. also i want to practice it for a just me and my husband meal bf i cook it for my whole family for christmas. what should i change other than the size to make a smaller on for just 2 with maybe some leftovers?? thanks, obvi im a newb 🙂
Hey Faith,
I would ask the butcher at Costco to help you pick out a piece of meat. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan