Beef tenderloin christmas dinner menu recipes - Main course

Author: Billy Cushenberry  

Beef tenderloin is cooked with red potatoes and mushrooms for a fuss free roasted dinner that everyone will love. Take the stress out of Christmas day with this delicious beef tenderloin sheet pan dinner.

Sheet Pan Christmas Dinner with Beef Tenderloin Recipe

Sheet Pan Christmas Dinner with Beef Tenderloin Recipe
Take the stress out of Christmas day with this delicious beef tenderloin sheet pan dinner. Beef tenderloin is cooked with red potatoes and mushrooms for a fuss free roasted dinner that everyone will love.
Provided by: Becky Hardin - The Cookie Rookie
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • 1 2-3 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 butter
  • 1 clove garlic (minced)
  • 1 tablespoons flour
  • ½ cup heavy cream
  • 4 ounces blue cheese (crumbled)
Nutrition:
  • Calories: 1364 kcal
  • Carbohydrate: 29 g
  • Protein: 74 g
  • Fat: 106 g
  • Saturated Fat: 46 g
  • Trans Fat: 1 g
  • Cholesterol: 308 mg
  • Sodium: 2357 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 49 g
  • Serving Size: 1 serving
How to cook:
  1. For the Beef Tenderloin
  2. Preheat your oven to 400F.
  3. Sprinkle
  4. Pat the beef tenderloin dry with a paper towel and rub the outside with olive oil. Sprinkle over the salt and pepper, making sure to coat it evenly on all sides.
  5. Place the beef on the sheet pan and add the potatoes.
  6. For the Roasted Red Potatoes
  7. Combine the potatoes, olive oil, garlic powder, thyme, and salt in a large bowl.
  8. 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.
  9. For the Roasted Mushrooms
  10. Roast
  11. Once the beef and potatoes have roasted, add the mushrooms to the pan and roast for an additional 10 minutes.
  12. Cover
  13. When the beef registers 115 degrees F on an instant read thermometer, remove it from the oven and cover it with foil until it reaches 125 degrees F. Return the vegetables to the oven while the beef rests- about 10 more minutes.
  14. Slice
  15. Remove the twine from the beef and slice it into ½-inch rounds- serve with the potatoes, mushrooms, and sauce. Enjoy warm. Store any leftovers in an airtight container in the fridge for up to two days.
  16. For the Sauce
  17. Add the butter and minced garlic to a small saucepan set over medium heat.
  18. Whisk
  19. Once the butter has melted and the garlic is fragrant, add the flour and whisk until a paste forms.
  20. Mix
  21. Add the heavy cream and whisk until the roux has dissolved.
  22. Cook for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
  23. Remove from the heat and add the blue cheese.
  24. Melt
  25. Stir until the cheese has melted.
  26. Serve the sauce warm with the beef and vegetables.
Notes: These 16 Christmas Dinner Menu Ideas Are the Ultimate Gift to, Give guests a holiday dinner menu to remember from one of these 20+ main course recipes. Our top-rated turkey, ham, and beef tenderloin recipes will create

Beef Tenderloin Christmas Dinner

Chef Garth and Amy cook up a delicious meal that will be perfect for your table on Christmas
Duration: 23:04

Rosemary Peppercorn Beef Tenderloin

Rosemary Peppercorn Beef Tenderloin
The perfect beef for Christmas Dinner, this roasted beef tenderloin is the star of the show!
Provided by: Courtney Whitmore
Total time: 120 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 1 3 lb Center-Cut Beef Tenderloin Roast (trimmed and tied)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoons garlic (minced)
  • 1 tablespoons black peppercorns (coursely ground)
  • 1 tablespoons rosemary (dried)
  • 3 sprigs rosemary (fresh)
How to cook:
  1. Let the beef tenderloin stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat oven to 425°F.
  2. Combine seasoning ingredients; press onto beef Tenderloin Roast. Tuck in fresh rosemary sprigs under cooking twine. Place roast on rack in shallow roasting pan.
  3. Insert ovenproof meat thermometer in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Tent with aluminum foil. Let stand 15 minutes. Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.
  5. Carve the tenderloin into slices and serve!
Notes: Peppercorn Beef Tenderloin, This peppercorn beef tenderloin is the perfect centerpiece for a Filé Mignon apimentado Easy Christmas Dinner Menu, Thanksgiving Dinner,

Roast Beef Tenderloin with Wine Sauce

Roast Beef Tenderloin with Wine Sauce
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Provided by: Jennifer Segal
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American, French
Number of ingredients: 14
Ingredients:
  • 8 tablespoons unsalted butter, divided
  • ¾ cup finely chopped shallots, from 2-3 large shallots
  • 1¼ cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1 (2 - 3 lb) center-cut beef tenderloin roast
  • Kosher salt (½ teaspoon per pound of beef)
  • Freshly ground black pepper (¼ teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • ¼ cup beef broth
Nutrition:
  • Calories: 1,001
  • Fat: 61 g
  • Carbohydrate: 9 g
  • Protein: 49 g
  • Saturated Fat: 26 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Sodium: 1093 mg
  • Cholesterol: 233 mg
How to cook:
  1. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  2. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  4. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  5. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  6. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  7. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  8. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Notes: Christmas Dinner: Rosemary & Peppercorn Beef Tenderloin Roast, Ingredients. 1x 2x 3x · 1 3 lb Center-Cut Beef Tenderloin Roast - trimmed and tied · 1 tablespoon olive oil · 2 teaspoons kosher salt · 1 teaspoons

Herb and Butter Roasted Beef Tenderloin

Herb and Butter Roasted Beef Tenderloin
This recipe makes the best beef tenderloin in the oven and is super flavorful and tender. Fresh herbs and brown butter take it over the top!
Provided by: Jessica
Total time: 240 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
  • 1 3 pound trimmed beef tenderloin
  • 1 to 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 bunch of fresh sage
  • 1 bunch of fresh rosemary
  • 1 bunch of fresh thyme
  • 6 tablespoons unsalted butter (for melting)
  • 4 tablespoons unsalted butter
  • 2 sweet onions (thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons mayo
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon (juiced)
  • salt and pepper to taste
  • 3 tablespoons chopped fresh chives
How to cook:
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher's knots - there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that's sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to starting roasting it.
  4. Preheat the oven to 225 degrees F. I like to take the fresh herbs and stick them right against the beef inside the kitchen twine. No rhyme or reason - just tuck them all over the beef!
  5. Place the beef (still on the baking sheet or on a new one) on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don't let it brown too much because it's going to be under the broiler!
  7. Adjust the oven rack so it's about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter oven the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total! Remove the beef from the oven and drizzle with more melted butter. Let the beef rest for another 10 minutes or so before slicing and serving with the caramelized onions and horseradish.
  8. caramelized onions with thyme
  9. Give yourself about an hour to do this! Heat a skillet over low heat and add the butter. Add the onions and salt and stir. Cook, stirring occasionally, until the onions caramelize and turn golden, about 45 to 60 minutes. They will be close to finished by then, but you can continue to caramelize for a few hours as long as you stir often. Keep an eye on them so they don't burn and keep the heat low! Stir in the thyme after 45 minutes.
  10. horseradish sauce
  11. Whisk all ingredients together (aside from about 1 tablespoon of chives for topping) and let sit in the fridge for 30 to 60 minutes. Top with fresh chives and serve!
Notes: These 16 Christmas Dinner Menu Ideas Are the Ultimate Gift to, Marinated Beef Tenderloin Recipe. Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
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