Christmas Beef Tenderloin with Roasted Potatoes, Mushrooms, and Blue Cheese Cream Sauce Recipe
This festive Christmas Beef Tenderloin recipe features a tender, juicy beef roast cooked alongside roasted baby red potatoes and cremini mushrooms on a single sheet pan. The meal is elevated with a creamy blue cheese sauce made from scratch, perfect for a cozy holiday dinner that is both impressive and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Beef Tenderloin
- 2 pound beef tenderloin (trimmed and tied)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Roasted Red Potatoes
- 1 pound baby red potatoes (halved)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
Roasted Mushrooms
- 1 pound cremini mushrooms
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
Blue Cheese Sauce
- 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
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the beef tenderloin and vegetables.
- Prepare Beef Tenderloin: Pat the beef tenderloin dry with paper towels and rub evenly with olive oil. Sprinkle kosher salt and freshly ground black pepper all over to coat the meat thoroughly.
- Arrange Beef and Potatoes on Sheet Pan: Place the seasoned beef tenderloin on a sheet pan. In a large bowl, combine halved baby red potatoes with olive oil, garlic powder, dried thyme, and kosher salt. Toss well so potatoes are evenly coated, then add them cut-side down on the sheet pan next to the beef.
- Roast Beef and Potatoes: Roast on the middle oven rack for 15 minutes to start cooking the beef and potatoes.
- Add Mushrooms: Toss cremini mushrooms with olive oil and kosher salt. After the initial 15 minutes, add the mushrooms to the sheet pan with the beef and potatoes. Continue roasting everything for an additional 10 minutes.
- Check Beef Temperature and Rest: Use an instant-read thermometer to check the beef tenderloin. Once it reaches 115°F, remove it from the oven and cover with foil. Let it rest until the internal temperature reaches 125°F while returning the vegetables to the oven for about 10 more minutes.
- Slice Beef: Remove the twine from the rested beef tenderloin and slice it into ½-inch rounds, ready to serve.
- Make Blue Cheese Sauce: While resting beef, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant. Whisk in flour to form a paste and gradually add heavy cream, whisking until smooth.
- Thicken Sauce: Cook sauce for 2–3 minutes until thick enough to coat the back of a spoon. Remove from heat and stir in crumbled blue cheese until melted and smooth.
- Serve: Plate the sliced beef tenderloin with roasted potatoes and mushrooms, and drizzle with the warm blue cheese sauce. Enjoy immediately.
Notes
- Use a meat thermometer to ensure the beef is cooked to your preferred doneness; 125°F is medium-rare.
- Resting the beef helps retain juices and improves tenderness.
- Ensure potatoes are halved evenly for uniform roasting.
- For a milder sauce, reduce the amount of blue cheese or substitute with a milder cheese.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
Keywords: Christmas beef tenderloin, sheet pan roast, blue cheese sauce, holiday dinner, roasted potatoes, cremini mushrooms, beef roast recipe
