Christmas Main Dish: Beef Tenderloin with Red Wine and Mushrooms
I can still remember the first Christmas I hosted at our home. The snow was gently falling outside, and inside, my kitchen was filled with warmth and the promising aroma of delicious food. My husband, Mark, was trying to help, but let’s just say that his idea of cooking often involved setting the table with just as much flair as decorating the Christmas tree! Our children, Ella and Jake, were buzzing with excitement, their small hands eager to help raise the holiday spirit with cookies, decorations, and the sweet noise of laughter.
When it came time to pick a main dish, I knew I wanted something special, something that would bring us all together around the table. That’s when I decided on a beef tenderloin with red wine and mushrooms. It’s elegant yet simple, and the way it cooks fills the house with a festive scent that feels like a warm hug in the winter months. Each year since then, this dish has become our family tradition, a symbol of gatherings filled with love and joy.
Why Make This Recipe
Choosing a Christmas main dish can feel overwhelming with all the classic options out there. However, beef tenderloin stands out for its tenderness and robust flavor. It’s a dish that turns a simple meal into a festive feast, making it perfect for special occasions. The combination of red wine and herbs not only complements the beef beautifully, but also makes the kitchen smell divine, sending an invitation to everyone to join in the celebration.
Plus, this recipe allows you to spend more time with your family rather than tied to the stove. The sear is quick, the oven does the rest, and while it bakes, you can fill your glasses with holiday cheer and enjoy those priceless moments with your loved ones. So let’s dive right in, and I’ll share how to make this delightful Christmas main dish!
How to Make Beef Tenderloin with Red Wine and Mushrooms
Ingredients:
- 3 lbs of beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup red wine
- 2 cups mushrooms, sliced
- 2 tablespoons butter
Directions:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin liberally with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Sear the beef tenderloin on all sides until browned, about 3-4 minutes for each side. This step creates a lovely crust, sealing in all those delicious juices.
- Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for about 1 minute until fragrant. This is the moment the aroma really fills your kitchen!
- Pour in the red wine and let it simmer for 2-3 minutes to reduce slightly and deepen the flavors.
- Add the sliced mushrooms and butter to the skillet, stirring them well to combine.
- Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the beef reaches your desired doneness. I typically take it out around medium-rare, which is about 135°F (57°C).
- Once done, let it rest for 10 minutes before slicing. This step is important to keep the meat juicy.
How to Serve Beef Tenderloin with Red Wine and Mushrooms
Serving this dish can be as elegant or as simple as you like. I love to slice the beef and arrange it on a large platter with the mushrooms spread over it, drizzling some of that delightful red wine sauce over the top. For a festive touch, I like to sprinkle a bit of fresh rosemary or thyme on top as a garnish.
Pair this main dish with roasted vegetables or creamy mashed potatoes for a well-rounded meal. Don’t forget a glass of red wine on the side! It creates a delightful harmony with the beef and adds that extra special touch to your Christmas celebration.
How to Store Beef Tenderloin with Red Wine and Mushrooms
Leftovers, if you have any, can be stored in an airtight container in the refrigerator for up to three days. To reheat, just place the slices back in the oven for a few minutes, or gently heat them in a skillet over low heat. If you want to make it stretch further, you can turn leftover beef into hearty sandwiches or a delicious beef salad with crisp veggies and a tangy dressing.
Tips to Make Beef Tenderloin with Red Wine and Mushrooms
- Choose the Right Beef: Look for a tenderloin that is well-marbled. The fat will melt as it cooks, keeping the meat juicy.
- Use Fresh Herbs: Fresh rosemary and thyme elevate the dish, so if you can find them at your local market, go for it!
- Don’t Rush the Sear: Make sure each side gets a nice, brown crust. This caramelization brings out incredible flavors.
- Let it Rest: Always give the beef time to rest after taking it out of the oven. It really makes a difference in keeping it juicy!
Variations
While I adore the traditional version, you can experiment with different flavors. Try adding a splash of balsamic vinegar or Worcestershire sauce along with the red wine if you want an extra depth of flavor. For a Mediterranean twist, mix in Kalamata olives or sun-dried tomatoes. The key is to make it your own and enjoy the process of crafting this beautiful dish.
FAQs
What is the best way to check the doneness of the beef tenderloin?
Using a meat thermometer is the most reliable way to check doneness. Aim for 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and about 145°F (63°C) for medium.
Can I marinate the beef tenderloin beforehand?
Absolutely! Marinating the beef for a few hours, preferably overnight, can enhance the flavors significantly. Just be sure to lower the amount of salt you use when seasoning right before cooking.
What if I don’t have red wine on hand?
If you don’t have red wine, you can substitute it with beef broth or stock. While it won’t be as rich, it will still make a delicious sauce.
Creating a special Christmas main dish like this beef tenderloin not only fills our bellies but also fuels the heart with connection and love. I often think of those first Christmas memories, the laughter, and the joy surrounding the table. This dish continues to be a centerpiece of our holiday celebrations, bringing us together and creating new memories each year. I hope it brings you and your loved ones just as much joy!
Beef Tenderloin with Red Wine and Mushrooms
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin liberally with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Sear the beef tenderloin on all sides until browned, about 3-4 minutes for each side.
- Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for about 1 minute until fragrant.
- Pour in the red wine and let it simmer for 2-3 minutes to reduce slightly.
- Add the sliced mushrooms and butter to the skillet, stirring well to combine.
- Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the beef reaches your desired doneness.
- Once done, let it rest for 10 minutes before slicing.