Why We Love This Beef Tenderloin Christmas Dinner Recipe
This sheet pan Christmas dinner with beef tenderloin is a fuss-free and foolproof method of getting a delicious dinner on the table to feed hungry mouths. This recipe serves four, so it’s a great option if you are enjoying a more intimate celebration this year.
Variations on Beef Tenderloin for Christmas Dinner
The beef is simply seasoned, but you could add additional seasonings like garlic powder or paprika if you like. Instead of red potatoes, try baby golden, fingerling, or sweet potatoes. In place of Roquefort (blue cheese), stilton or gorgonzola cheese would also be delicious. Instead of cremini mushrooms, try button or shitake mushrooms, sliced portobello would also work well. If you’re not a fan of mushrooms, try adding a different veggie, such as eggplant or zucchini!
How to Store and Reheat
Store leftover Christmas beef tenderloin covered in the fridge for up to 2 days. The beef can be enjoyed cold in sandwiches, or heated up in the oven covered with foil at 360°F until warmed through.
How to Freeze
Freeze sheet pan beef tenderloin in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This sheet pan Christmas dinner is a whole meal by itself, but you can easily serve it up alongside other Christmas favorites like Turkey Gravy, Roasted Maple Bacon Brussels Sprouts, Red Wine Glazed Carrots, or Mashed Sweet Potatoes.
More Sheet Pan Meals To Try
Sheet Pan Easter Dinner with Lamb Sheet Pan Easter Dinner with Ham Sheet Pan Shrimp and Asparagus Sheet Pan Thanksgiving Dinner Sheet Pan Christmas Ham Sheet Pan Greek Chicken Sheet Pan Lemon Salmon Honey Mustard Pork Tenderloin Roast Chicken and Potatoes
How to Make Christmas Beef Tenderloin Step by Step
Prep: Preheat your oven to 400°F. Season the Beef and Potatoes: Pat a 2-pound beef tenderloin dry with a paper towel and rub the outside with 1 tablespoon of olive oil. Sprinkle over 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper, making sure to coat it evenly on all sides. Place the beef on the sheet pan. Combine 1 pound of baby red potatoes, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of dried thyme, and ½ teaspoon of kosher salt in a large bowl. Toss to combine and add to the sheet pan with the beef. Make sure all of the potatoes are cut-side down. Roast for 15 minutes. Add the Mushrooms: Once the beef and potatoes have roasted, add 1 pound of cremini mushrooms seasoned with 2 teaspoons of olive oil and ½ teaspoon of kosher salt to the pan and roast for an additional 10 minutes. Rest the Beef: When the beef registers 115°F on an instant-read thermometer, remove it from the oven and cover it with foil until it reaches 125°F. Return the vegetables to the oven while the beef rests, about 10 more minutes. Make the Sauce: Add 1 tablespoon of unsalted butter and 1 clove of minced garlic to a small saucepan set over medium heat. Once the butter has melted and the garlic is fragrant, add 1 tablespoon of all-purpose flour and whisk until a paste forms. Add ½ cup of heavy cream and whisk until the roux has dissolved. Cook for 2-3 minutes, or until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and add 4 ounces of blue cheese. Stir until the cheese has melted. Serve the sauce warm with the beef and vegetables. Slice and Serve: Remove the twine from the beef and slice it into ½-inch rounds. Serve with the potatoes, mushrooms, and sauce. Enjoy warm.
