There’s something special about serving a beautiful beef tenderloin for Christmas dinner or any holiday gathering. This pan roasted beef tenderloin is seared until golden, roasted until tender and juicy, and topped with buttery garlic mushrooms, shallots, and a savory Worcestershire sherry sauce. Add a homemade creamy garlic horseradish dipping sauce, and you have an elegant dinner that’s surprisingly easy to make.
If you love special occasion dinners like my pan seared steak or pork crown roast with pepper jelly glaze, this whole roasted beef tenderloin deserves a place on your holiday menu.
More Holiday Main Dishes You’ll Love
Why You’ll Love This Pan Roasted Beef Tenderloin Recipe
Beef tenderloin is one of the most tender cuts of beef, and when it’s cooked properly, it practically melts in your mouth. It’s a wonderful choice for Christmas dinner, New Year’s Eve, Easter, or a special Sunday dinner with family.
What makes this beef tenderloin recipe especially delicious is the generous amount of buttery garlic mushrooms spooned over the top. The mushrooms are sautéed with shallots, fresh garlic, thyme, Worcestershire sauce, and dry sherry, creating a rich, savory topping that complements the tender beef beautifully.
The creamy garlic horseradish dipping sauce adds just enough tanginess and heat to balance the richness of the meat.
Here’s why this recipe works so well:
- Perfect for holiday entertaining. A whole beef tenderloin makes an impressive centerpiece for Christmas dinner or New Year’s Eve.
- Tender and flavorful. Searing the beef before roasting creates a beautiful golden crust while keeping the center juicy.
- Extra mushrooms and garlic. Two pounds of mushrooms, plenty of shallots, and fresh garlic create a generous, savory topping.
- Easy homemade sauce. The creamy garlic horseradish sauce can be made ahead of time.
- Simple ingredients. Despite its elegant appearance, this recipe uses straightforward cooking techniques and ingredients.
What Is Beef Tenderloin?
Beef tenderloin is a long, tender muscle located along the backbone of the cow. Because this muscle does very little work, the meat is exceptionally tender and naturally lean.
A whole beef tenderloin roast is different from individual filet mignon steaks. Filet mignon steaks are cut from the smaller portion of the tenderloin, while a center-cut beef tenderloin roast is a larger, evenly shaped piece that’s ideal for roasting and slicing.
For this recipe, I recommend a 2 to 2½-pound center-cut beef tenderloin that has been trimmed and tied by your butcher.
The uniform thickness helps the beef roast evenly, making it easier to achieve a beautifully browned exterior and tender center.
Ingredients for Pan Roasted Beef Tenderloin with Mushrooms
This recipe has three delicious components: the roasted beef tenderloin, the buttery garlic mushroom topping, and the homemade creamy horseradish sauce.
For the Beef Tenderloin
- 1 whole center-cut beef tenderloin roast (2–2½ pounds), trimmed and tied
- 2 teaspoons kosher salt, or to taste
- 1½ teaspoons freshly cracked black pepper
- 1 tablespoon canola oil or another neutral high-heat oil
- 2 tablespoons unsalted butter
Garlic Butter Mushrooms and Shallots
- 2 pounds fresh cremini mushrooms, cleaned and sliced ¼-inch thick
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped shallots, approximately 3 medium shallots
- 6 large garlic cloves, minced
- ½ cup dry sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh thyme
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- ¼ cup beef broth, optional
Creamy Garlic Horseradish Dipping Sauce
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish, drained
- 2 garlic cloves, finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 tablespoon finely chopped fresh chives
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Ingredient Notes and Substitutions
- Beef Tenderloin: Look for a center-cut beef tenderloin roast with an even thickness. Ask your butcher to remove the silver skin and tie the roast if necessary.
- Cremini Mushrooms: Also called baby bella mushrooms, cremini mushrooms have a rich, earthy flavor that pairs beautifully with beef. You can substitute a combination of cremini and shiitake mushrooms for even more flavor.
- Shallots: Shallots have a mild, slightly sweet onion flavor that complements the mushrooms without overpowering the beef. This recipe uses a generous amount because they become wonderfully sweet and tender as they cook.
- Fresh Garlic: Freshly minced garlic gives the mushroom sauce its best flavor. I recommend using fresh garlic rather than jarred minced garlic.
- Dry Sherry: Dry sherry adds depth and complexity to the mushroom sauce. Avoid sweet cooking sherry. If you prefer not to cook with alcohol, substitute beef broth with a small splash of red wine vinegar.
- Worcestershire Sauce: This is one of my favorite additions to the mushroom topping. It adds a deep, savory umami flavor that makes the mushrooms taste especially rich.
- Fresh Thyme: Thyme is a classic herb for beef and mushrooms. Fresh rosemary can also be used, although I prefer thyme for this recipe.
- Prepared Horseradish: Use prepared horseradish from a jar, not creamy bottled horseradish sauce. Prepared horseradish gives the homemade dipping sauce a fresher, more pronounced flavor.
How to Make the Best Pan Roasted Beef Tenderloin
The secret to a perfectly cooked beef tenderloin is to sear it first in a hot skillet, then finish roasting it in the oven.
This method creates a flavorful crust while allowing the center to cook gently and evenly.
Step 1: Prepare the Beef Tenderloin
Remove the beef tenderloin from the refrigerator approximately 30 minutes before cooking.
Pat the entire roast dry with paper towels. This is an important step because removing excess moisture helps the beef develop a beautiful golden-brown crust.
If the beef hasn’t already been tied, secure it with kitchen twine at approximately 1½-inch intervals. Tuck the thinner end underneath so the roast is relatively even in thickness.
Preheat your oven to 425°F and position a rack in the center.
Season the beef generously on all sides with kosher salt and freshly cracked black pepper.
Step 2: Sear the Beef Tenderloin
Heat 1 tablespoon of canola oil in a large, heavy-bottomed, oven-safe skillet over medium-high heat.
Once the oil is shimmering, carefully add the seasoned beef tenderloin.
Sear for approximately 2–3 minutes per side, turning the roast until all sides develop a rich golden-brown crust.
During the final minute of searing, add 2 tablespoons of unsalted butter to the skillet.
Tilt the skillet slightly and spoon the melted butter over the beef.
This adds flavor and helps create a beautiful crust on the outside of the roast.
Step 3: Roast the Beef Tenderloin in the Oven
Transfer the entire skillet to the preheated 425°F oven.
Roast for approximately 20–35 minutes, depending on the thickness of your tenderloin and your preferred doneness.
Begin checking the internal temperature after approximately 18–20 minutes using an instant-read meat thermometer inserted into the thickest portion of the roast.
For a medium-rare finish, the final internal temperature should be approximately 130–135°F. Remove the roast about 5°F before your target temperature to allow for carryover cooking.
The USDA recommends cooking whole beef roasts to a minimum internal temperature of 145°F, followed by at least a 3-minute rest.
Step 4: Let the Beef Rest
Transfer the roasted beef tenderloin to a cutting board and loosely cover it with aluminum foil.
Allow the beef to rest for approximately 10–15 minutes before slicing.
This resting period allows the juices to redistribute throughout the roast, keeping the meat tender and flavorful.
While the beef rests, finish preparing the garlic mushrooms and shallots.
Step 5: Sauté the Mushrooms
Heat 2 tablespoons of olive oil and 3 tablespoons of unsalted butter in a large skillet over medium-high heat.
Add the sliced cremini mushrooms in batches, if necessary, to avoid overcrowding the pan.
Cook the mushrooms for approximately 8–12 minutes, stirring occasionally, until they release their moisture and begin developing deeply browned edges.
Browning the mushrooms properly is one of the most important steps in developing the rich, savory flavor of this recipe.
Once the mushrooms are golden brown, reduce the heat to medium.
Step 6: Add the Shallots and Garlic
Add the finely chopped shallots to the browned mushrooms.
Cook for approximately 3–4 minutes, stirring occasionally, until the shallots soften and become fragrant.
Stir in the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic, as it can become bitter.
Step 7: Make the Savory Mushroom Sauce
Carefully pour the dry sherry into the skillet.
Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits add wonderful flavor to the mushroom sauce.
Allow the sherry to simmer for approximately 2–3 minutes.
Stir in the Worcestershire sauce, chopped fresh thyme, kosher salt, and freshly cracked black pepper.
For a slightly saucier mushroom topping, add ¼ cup of beef broth.
Continue cooking for another 2–3 minutes until the liquid reduces slightly and coats the mushrooms.
Taste and adjust the seasoning as needed.
The finished mushrooms should be buttery, garlicky, deeply savory, and coated in a flavorful sauce.
Step 8: Make the Creamy Garlic Horseradish Sauce
In a medium mixing bowl, combine the sour cream, mayonnaise, prepared horseradish, finely grated garlic, Dijon mustard, fresh lemon juice, Worcestershire sauce, and chopped chives.
Whisk until the sauce is completely smooth.
Season with kosher salt and freshly cracked black pepper.
Taste and add more prepared horseradish if you prefer a stronger flavor.
Cover and refrigerate for at least 15–20 minutes before serving.
The sauce can also be prepared a day in advance, making it especially convenient for holiday entertaining.
Step 9: Slice and Serve
Remove the kitchen twine from the rested beef tenderloin.
Using a sharp carving knife, slice the roast into approximately ½-inch-thick medallions.
Arrange the sliced beef tenderloin on a large serving platter.
Spoon the warm garlic butter mushrooms and shallots generously over and around the beef.
Serve immediately with the chilled creamy garlic horseradish dipping sauce on the side.
What Temperature Should Beef Tenderloin Be Cooked To?
The best way to cook beef tenderloin perfectly is to use an instant-read meat thermometer.
Because beef tenderloin is a lean and expensive cut of beef, it’s important to avoid overcooking it.
Use these temperatures as a guide for your preferred doneness:
| Doneness | Final Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F or higher |
For the most tender results, many people prefer beef tenderloin cooked medium rare. However, the USDA’s recommended minimum safe temperature for whole beef roasts is 145°F with a 3-minute rest.
Remember that the internal temperature can rise several degrees while the beef rests, so account for carryover cooking when removing the roast from the oven.
Tips for Perfectly Roasted Beef Tenderloin
Start with a center-cut roast. A center-cut beef tenderloin has a relatively uniform thickness, making it easier to cook evenly.
Pat the beef completely dry. Excess moisture prevents the outside of the beef from developing a flavorful crust.
Use a hot skillet. The skillet should be hot enough to sear the outside of the beef without steaming it.
Don’t skip the butter. Adding butter during the final minute of searing creates a rich, delicious flavor.
Use a meat thermometer. Oven temperatures and roast thicknesses vary, so a thermometer is the most reliable way to prevent overcooking.
Brown the mushrooms in batches. Two pounds of mushrooms will shrink significantly as they cook. Giving them enough room in the skillet helps develop a deeper, richer flavor.
Use fresh garlic and shallots. These aromatics make a noticeable difference in the finished mushroom sauce.
Let the beef rest before slicing. Cutting into the roast immediately can cause the juices to run onto the cutting board.
Serve the horseradish sauce cold. The contrast between the warm beef, buttery mushrooms, and cool horseradish cream sauce is delicious.
What to Serve with Beef Tenderloin for Christmas Dinner
Brown Butter Mashed Potatoes
My brown butter mashed potatoes are one of my favorite sides for beef tenderloin. The creamy potatoes are perfect for soaking up the buttery mushroom and shallot sauce.
Creamy Boursin Green Beans
These creamy Boursin green beans make an elegant vegetable side dish with garlic, herbs, and creamy cheese. They’re especially delicious alongside roasted beef.
Homemade Sourdough Stuffing
For a traditional holiday dinner, serve the beef tenderloin with my homemade sourdough stuffing. The savory herbs and toasted sourdough pair wonderfully with the mushroom topping.
Maple Bacon Butternut Squash
My maple bacon butternut squash adds a touch of sweetness to the plate, balancing the rich flavors of the beef and garlic mushrooms.
Roasted Brussels Sprouts with Bacon
If you love a classic steakhouse-style dinner, try serving this beef tenderloin with my bacon Brussels sprouts. Their smoky, savory flavor makes them a wonderful side for roasted beef.
Crème Brûlée Sweet Potato Casserole
For a festive Christmas dinner, my crème brûlée sweet potato casserole adds a delicious sweet contrast to the savory beef.
You can also browse my Thanksgiving dinner menu for more holiday side dishes, appetizers, and entertaining inspiration.
Pan Roasted Beef Tenderloin with Mushrooms and Garlic Horseradish Sauce
- Prep Time: 25 minutes
- Rest Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday Recipes
Ingredients
For the Beef Tenderloin
- 1 whole center-cut beef tenderloin roast (2–2½ pounds), trimmed and tied
- 2 teaspoons kosher salt
- 1½ teaspoons freshly cracked black pepper
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
For the Garlic Butter Mushrooms and Shallots
- 2 pounds fresh cremini mushrooms, sliced ¼-inch thick
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¾ cup finely chopped shallots
- 6 large garlic cloves, minced
- ½ cup dry sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup beef broth, optional
For the Creamy Garlic Horseradish Sauce
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons prepared horseradish, drained
- 2 garlic cloves, finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Beef Tenderloin
- Remove the beef tenderloin from the refrigerator approximately 30 minutes before cooking. Pat completely dry with paper towels. Tie with kitchen twine if necessary. Preheat the oven to 425°F. Season the beef evenly with kosher salt and freshly cracked black pepper.
- 2. Sear the Beef
- Heat canola oil in a large oven-safe skillet over medium-high heat. Add the tenderloin and sear for 2–3 minutes per side until deeply golden brown. During the final minute, add the butter and spoon the melted butter over the roast.
- 3. Roast the Tenderloin
- Transfer the skillet to the preheated oven. Roast for approximately 20–35 minutes, depending on thickness and preferred doneness. Begin checking early with a meat thermometer. For medium rare, aim for a final internal temperature of 130–135°F, removing the roast about 5°F early to allow for carryover cooking. The USDA recommends 145°F with at least a 3-minute rest for food safety.
- 4. Rest the Beef
- Transfer the roasted tenderloin to a cutting board and loosely tent with foil. Allow to rest for 10–15 minutes before slicing.
- 5. Brown the Mushrooms
- While the beef roasts, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms in batches and cook for 8–12 minutes until golden brown and most of their moisture has evaporated.
- 6. Add the Shallots and Garlic
- Reduce heat to medium. Add chopped shallots and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30–60 seconds until fragrant.
- 7. Make the Mushroom Sauce
- Pour dry sherry into the skillet, scraping up any browned bits. Simmer for 2–3 minutes. Stir in Worcestershire sauce, fresh thyme, salt, and black pepper. Add beef broth if a saucier consistency is desired. Simmer another 2–3 minutes until slightly reduced.
- 8. Prepare the Horseradish Sauce
- In a mixing bowl, combine sour cream, mayonnaise, prepared horseradish, grated garlic, Dijon mustard, lemon juice, Worcestershire sauce, chives, salt, and black pepper. Whisk until smooth. Refrigerate for at least 15–20 minutes before serving.
- 9. Slice and Serve
- Remove kitchen twine and slice the rested tenderloin into ½-inch-thick medallions. Arrange on a serving platter and spoon the warm garlic butter mushrooms and shallots over the beef. Serve immediately with creamy garlic horseradish dipping sauce on the side.
Notes
- Beef Tenderloin: Choose a center-cut roast with an even thickness for consistent cooking. Ask your butcher to trim and tie it.
- Mushrooms: Cremini mushrooms provide a rich, earthy flavor. A mixture of cremini and shiitake mushrooms also works beautifully.
- Dry Sherry Substitute: Replace with dry white wine or beef broth and a splash of red wine vinegar.
- Horseradish Sauce: Prepare up to 24 hours ahead and refrigerate. Add additional prepared horseradish for a stronger flavor.
- Cooking Temperature: Use a meat thermometer to avoid overcooking. The USDA recommends a minimum internal temperature of 145°F followed by a 3-minute rest for whole beef roasts.
- Make Ahead: Prepare the dipping sauce, chop the shallots, slice the mushrooms, and trim the beef the day before serving.
- Storage: Refrigerate leftover beef and mushrooms in airtight containers for up to 3–4 days. Store the horseradish sauce separately.
- Reheating: Warm beef gently in a covered baking dish with a splash of broth to help prevent drying out.
Can You Make Beef Tenderloin Ahead of Time?
Although beef tenderloin tastes best when freshly roasted, several parts of this recipe can be prepared ahead of time.
This is especially helpful when you’re cooking a large Christmas dinner or entertaining guests.
The day before: Trim and tie the beef tenderloin, then refrigerate it until ready to cook. Prepare the garlic horseradish dipping sauce and store it covered in the refrigerator.
The morning of your dinner: Clean and slice the mushrooms, chop the shallots, mince the garlic, and measure out the remaining ingredients.
Shortly before serving: Sear and roast the beef tenderloin, cook the garlic mushrooms, and warm the mushroom sauce while the beef rests.
For the best texture, slice the beef tenderloin immediately before serving.
How to Store Leftover Beef Tenderloin
Store leftover roasted beef tenderloin in an airtight container in the refrigerator for up to 3–4 days.
Keep the garlic mushrooms and horseradish dipping sauce in separate containers.
To reheat leftover beef tenderloin, place the slices in a covered baking dish with a small splash of beef broth.
Warm gently in a low-temperature oven until heated through, taking care not to overcook the meat.
The mushrooms can be reheated in a skillet over medium-low heat with a little butter or beef broth.
Serve the horseradish dipping sauce chilled.
Frequently Asked Questions
Should You Sear Beef Tenderloin Before Roasting?
Yes. Searing beef tenderloin before roasting creates a flavorful golden-brown crust. Finishing the roast in the oven allows the center to cook more evenly while maintaining a tender texture.
How Long Does It Take to Roast a 2-Pound Beef Tenderloin at 425°F?
A 2-pound beef tenderloin generally takes approximately 20–30 minutes in a 425°F oven after searing, depending on its thickness and your preferred doneness. Always check the internal temperature with a meat thermometer.
What Is the Best Mushroom for Beef Tenderloin?
Cremini mushrooms, also known as baby bella mushrooms, are an excellent choice because of their rich, earthy flavor. Shiitake mushrooms and mixed wild mushrooms also pair beautifully with roasted beef tenderloin.
What Sauce Goes Best with Beef Tenderloin?
Creamy garlic horseradish sauce is a classic choice for beef tenderloin. Its tangy flavor complements the richness of the beef. Mushroom sauce, red wine reduction, and béarnaise sauce are other popular options.
Can I Use White Wine Instead of Dry Sherry?
Yes. Dry white wine is a good substitute for dry sherry in the mushroom sauce. You can also use beef broth with a small splash of red wine vinegar if you prefer not to use alcohol.
Can I Make Horseradish Sauce Ahead of Time?
Absolutely. Homemade garlic horseradish sauce can be prepared up to 24 hours in advance and stored covered in the refrigerator. The flavors become even better after chilling.
Can I Use a Cast Iron Skillet for Beef Tenderloin?
Yes. A large cast iron skillet is ideal for pan roasted beef tenderloin because it retains heat well and can go directly from the stovetop into the oven.
How Much Beef Tenderloin Do I Need Per Person?
Plan on approximately 6–8 ounces of raw trimmed beef tenderloin per person, depending on the number of side dishes you’re serving. A 2 to 2½-pound tenderloin typically serves 4–6 people generously, or about 6 people as part of a larger holiday meal.
More Holiday Dinner Recipes You’ll Love
If you’re planning a Christmas dinner, New Year’s Eve celebration, or another special occasion, here are a few more delicious main dishes to add to your menu.
- Pork Crown Roast with Sweet and Spicy Pepper Jelly Glaze – An impressive holiday centerpiece with a beautiful sweet and spicy glaze.
- Pan Seared Steak – A classic steakhouse-style dinner that’s easy to make at home.
- Apple and Pomegranate Chuck Roast – A rich, savory roast with seasonal flavors.
- Pork Chops with Apples – A comforting dinner with sweet and savory flavors.
- Homemade Sourdough Stuffing – A classic holiday side dish to serve alongside your roast.
A Beautiful Beef Tenderloin for Your Holiday Table
This pan roasted beef tenderloin with buttery garlic mushrooms and creamy horseradish sauce is a delicious centerpiece for Christmas dinner, New Year’s Eve, or any special occasion. Serve it with brown butter mashed potatoes and creamy Boursin green beans for a beautiful holiday meal that everyone will look forward to.
