Name: Christmas Beef Tenderloin with Roasted Potatoes, Mushrooms, and Blue Cheese Cream Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pound beef tenderloin (trimmed and tied); 1 tablespoon olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 pound baby red potatoes (halved); 1 tablespoon olive oil; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon kosher salt; 1 pound cremini mushrooms; 2 teaspoons olive oil; ½ teaspoon kosher salt; 1 tablespoon unsalted butter (⅛ stick); 1 clove garlic (minced); 1 tablespoon all-purpose flour; ½ cup heavy cream; 4 ounces blue cheese (crumbled)

Introduction

This Christmas Beef Tenderloin recipe is perfect for a festive dinner that’s both impressive and easy to prepare. Roasted tenderloin pairs beautifully with golden baby potatoes and savory cremini mushrooms, all finished with a rich blue cheese cream sauce. It’s a comforting and elegant meal to celebrate the holiday season.

The image shows a white rectangular tray filled with three main layers. In the center, there are several thick slices of medium-rare steak with a warm pink inside and a slightly browned outer layer. Above the steak, there are red-skinned potato halves with a golden-brown roasted surface, sprinkled with green rosemary sprigs. Below the steak, cooked whole mushrooms with a shiny brown surface are scattered, also garnished with small rosemary pieces. The tray rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef tenderloin (trimmed and tied)

1 tablespoon olive oil (for beef)

2 teaspoons kosher salt (for beef)

1 teaspoon freshly ground black pepper

1 pound baby red potatoes (halved)

1 tablespoon olive oil (for potatoes)

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon kosher salt (for potatoes)

1 pound cremini mushrooms

2 teaspoons olive oil (for mushrooms)

½ teaspoon kosher salt (for mushrooms)

1 tablespoon unsalted butter (⅛ stick)

1 clove garlic (minced)

1 tablespoon all-purpose flour

½ cup heavy cream

4 ounces blue cheese (crumbled)

Instructions

Step 1: Preheat your oven to 400°F. Pat the beef tenderloin dry with a paper towel and rub it all over with 1 tablespoon olive oil. Sprinkle evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Step 2: Place the beef tenderloin on a sheet pan. In a large bowl, combine halved baby red potatoes, 1 tablespoon olive oil, garlic powder, dried thyme, and ½ teaspoon kosher salt. Toss well to coat the potatoes, then arrange them cut-side down on the sheet pan around the beef.

Step 3: Roast the beef and potatoes for 15 minutes at 400°F.

Step 4: While the beef and potatoes roast, toss cremini mushrooms with 2 teaspoons olive oil and ½ teaspoon kosher salt. After the initial 15 minutes, add the mushrooms to the sheet pan and roast everything together for an additional 10 minutes.

Step 5: Use an instant-read thermometer to check the beef’s internal temperature. When it reaches 115°F, remove the beef from the oven and cover it loosely with foil. Continue roasting the vegetables for about 10 more minutes while the beef rests until it reaches 125°F.

Step 6: Remove the twine from the beef and slice it into ½-inch thick rounds. Arrange the beef slices with the roasted potatoes and mushrooms on a serving platter.

Step 7: For the sauce, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant.

Step 8: Whisk in 1 tablespoon all-purpose flour until a smooth paste forms. Gradually add ½ cup heavy cream while whisking continuously until the roux dissolves.

Step 9: Cook the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in 4 ounces crumbled blue cheese until melted and smooth.

Step 10: Serve the blue cheese cream sauce warm alongside the sliced beef and roasted vegetables. Enjoy your festive meal!

Tips & Variations

For an even richer flavor, let the beef rest longer after roasting to distribute the juices evenly before slicing.

You can swap cremini mushrooms for button or shiitake mushrooms depending on your preference.

Add fresh rosemary or thyme sprigs to the sheet pan for additional aromatic notes.

If blue cheese isn’t your favorite, try substituting with crumbled goat cheese or Gruyère in the sauce.

Storage

Store leftover beef and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and warm the sauce separately on low heat, stirring frequently to avoid curdling. For best results, reheat only the portion you plan to serve to maintain flavor and texture.

FAQs

Can I cook the beef tenderloin ahead of time?

Yes, you can roast the beef tenderloin in advance and reheat it gently before serving. Just be careful not to overcook when reheating to maintain tenderness.

What if I don’t have a food thermometer?

Using an instant-read thermometer is the most reliable way to check doneness for tenderloin. Without one, cook times vary, so use a meat thermometer if possible or check for a firm but springy texture when pressing the meat.