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Beef Tenderloin Roast with Smashed Potatoes and the yummiest creamy marsala sauce. Whole roasted beef tenderloin with garlic butter, herbs, and a creamy mushroom marsala sauce. Serve this elegant holiday roast alongside extra crispy garlic and brown butter smashed potatoes. All together, it is so delicious. It’s a perfect dinner to serve to family and friends. Time to cozy up for the holidays!
When it comes to the holidays, I tend to return to the traditions I love most. I find comfort in the foods I enjoyed growing up, but I also add new additions like festive cocktails, new cookies, and lots of great appetizers!
But when it comes to the main event, I go traditional with the menu.
For Christmas Eve, that means beef tenderloin. When I lived in Cleveland, my mom used to host Christmas Eve dinner for our family. The party was always 25 to 30 people give or take.
They were big, but thankfully, my mom has always been smart with her entertaining and never did anything too fancy or over the top. She kept the menu simple but delicious!
For Christmas Eve, it was always a beef tenderloin roast. She’d pick up two or three whole tenderloins, season them very simply, and then roast them just before dinner. She always made her famous cheesy potatoes, baked up some Rhodes frozen dinner rolls or Pillsbury crescent rolls, and then asked guests to bring sides.
Dessert was always her death by chocolate trifle. Oh, so delicious!
It’s a simple menu but one we always look forward to! Now that I make dinner, I love to make similar dishes—and always a beef tenderloin!
This is the recipe I’ve been making for a while. I do the roast and potatoes together; then I always serve my roast with creamy mushroom Marsala. We love it!! I think the sauce makes the roast even more delicious!
Here are the details
Ingredients
- baby potatoes
- beef tenderloin roast
- salted butter
- Dijon mustard
- Worcestershire sauce
- fresh thyme
- garlic
- cremini mushrooms
- Marsala wine
- heavy cream
- grated parmesan cheese
Special Tools
Ideally, a big roasting pan fitted with a rack is best. But if you don’t have a roasting pan, a sheet pan with sides is great, too!
Steps
Step 1: bring the roast to room temperature
Before you begin, take the beef out of the fridge an hour or even two before roasting.
Having the beef at room temperature allows for the meat to cook evenly throughout.
Step 2: the potatoes and beef
Start with the potatoes. I use baby potatoes. If the potatoes are oddly large, cut them in half. Now, toss the potatoes into the roasting pan. The potatoes will cook alongside the roast.
Place the beef in the center of the roasting pan. If you have a roasting rack that fits in your pan, use that; if not, that’s okay, too!
Step 3: make the butter sauce
Mix the melted butter with Dijon mustard, Worcestershire sauce, fresh thyme, and garlic.
Pour the butter sauce over the tenderloin, making sure to get the butter all around the meat.
Step 4: roasting
Roast the with a meat thermometer inserted directly into the roast. Using a thermometer will ensure you have a roast that is cooked to your liking.
For a medium-rare roast, I roast my meat to 120 F. and usually take it out around 115 F. The meat continues to cook as it rests.
While the meat is roasting, the potatoes will roast simultaneously. The butter that we poured over the roast will melt all around the potatoes. It will magically create the most delicious, garlicky, butter-roasted potatoes. They always turn out so good when roasted next to the meat.
Step 5: the Marsala sauce
This sauce is what makes the roast so delicious.
Start by crisping the mushrooms in butter. Add fresh thyme and garlic, then pour over some Marsala wine and let the mushrooms caramelize. These are absolutely the most delicious mushrooms.
When the mushrooms are caramelized, add the remaining wine and the cream. Season the sauce with salt and pepper.
Keep the creamy sauce simmering over medium heat and let it thicken
Step 6: let the meat rest, and finish the potatoes
Next, remove the meat from the oven. Let it rest on a serving plate for at least 10 minutes before you slice.
During this time, toss the potatoes with the butter left on the pan, then smash the roasted potatoes down using a fork or potato masher.
Sprinkle each potato with Parmesan cheese. Return the potatoes to the oven and roast them until they’re crispy! The butter will brown around each potato, making every potato even more delectable!! We’re addicted to these potatoes. My brothers would be so sad if I didn’t make them every Christmas!
Step 7: let’s eat already!
When each element—the Marsala sauce, potatoes, and beef—is ready, it’s time for dinner!
Slice the meat and serve it while hot, generously spooning the cream sauce over each slice. Then, serve the potatoes alongside the meal!!
Like all of my holiday dinners, I mix up a salad and serve it with rolls. It’s very traditional but always a dinner my family looks forward to year after year!
My mom especially, and we simply can not disappoint her at Christmas time! She always makes this time of year the most special for us, so I want to do the same for her!
And here’s what I love about this recipe: everything feels elegant and fancy, but in reality, it comes together pretty effortlessly!
This is how all holiday dinners should be!!
Looking for other easy holiday recipes?? Here are my favorites:
How to Make an Easy Holiday Cheese Board
Pull Apart Roasted Garlic Pizza Dip Sliders
Pull Apart Christmas Tree Garlic Bread
Pastry Wrapped Cranberry Baked Brie
Whipped Goat Cheese with Warm Candied Bacon and Dates.
Cranberry Brie Pull Apart Bread
Baked Gruyère in Pastry with Rosemary and Garlic
Lastly, if you make this Beef Tenderloin Roast with Smashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Beef Tenderloin Roast with Marsala Cream Sauce and Smashed Potatoes
Servings: 6
Calories Per Serving: 479 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound baby potatoes, halved if large
- 1 (4 pound) beef tenderloin, trimmed of fat and tied
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, chopped
- salt and crushed black pepper
- 1/2 cup grated parmesan
Marsala Sauce
- 2 tablespoons salted butter
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1 cup marsala wine
- 2 cups heavy cream
Instructions
- 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it. 3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for 2 minutes. Add 1/4 cup marsala wine. Cook another 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm. 5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for 10 minutes.6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, 10 minutes. Season with sea salt.7. Slice the beef and serve with the warm cream sauce and potatoes.
Hi! I’m planning on making this for a nye get together. Can you suggest a substitute for the mushrooms and wine in the sauce or provide an alternate sauce recommendation that will pair well with beef tenderloin? Our guests don’t consume alcohol and don’t like mushrooms.
Hi Sarah,
You can omit the mushrooms and use broth in place of the wine. You might also like this sauce:
https://www.halfbakedharvest.com/beef-tenderloin-crostini/
I hope this helps! Happy New Year! xx
Hi! Do you think using cognac instead of marsala would work? I have cognac but no marsala wine and concerned the flavor may not work with the butter sauce. Thanks so much for all these recipes!
Hi there,
Sure, you could do a splash of that plus some white wine, that would work nicely for you! I hope you love this recipe! xx
This was an excellent dish. Five stars ⭐️ fresh m the teenagers. Thank you for sharing your art with all of us!
Thanks so much, Amber! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
We’ve made this for our family Christmas dinner twice now, and it’s been a huge hit each time! Thank you for sharing such an amazing recipe with us. Wishing you a Merry Christmas!
Thanks so much, Josh! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Hi Tieghan,
Does the butter smoke at that temperature? (I’m worried about setting off the smoke alarm and scaring the guests.)
Hi Kate,
I’ve never had that issue before:) Let me know how this recipe turns out for you, I hope you love it! xx
Do you cover the meat to cook?
Hi Karen,
I did not cover my meat for this recipe:) Please let me know if you have any other questions! xx
I am making this for Christmas Eve-tomorrow! How far in advance can I make the Marsala cream sauce? Thank you! Happy Holidays to your whole clan!
I was wondering this too! How far in advance can the cream sauce be made?
Hi Ali,
The morning of would be just fine:) Please let me know if you give this recipe a try, I hope you love it! xx
Looks delicious! If I’m doubling the recipe, should I change the cook time? Would this work on the grill as well?
Thanks Maddie! I wouldn’t fully double the cook time, I would keep checking the temp of the meat until it reaches the temp of your liking. Sure, you could grill the tenderloin. I hope you love this recipe! xx
Hi Marcia,
You could make it tomorrow morning and then just heat when you are ready to serve. I hope you love this recipe! Happy Holidays! xx
How many does this recipe serve?
Hi Lori,
This recipe will serve 6. Please let me know if you have any other questions! xx
Would this recipe work with a pork tenderloin?
Hi Cristina,
Totally! The cook time is going to vary, but the pork should be delicious! I hope you love this recipe! xT
Tieghan looking forward to making this for Christmas dinner.
Question: do I put the meat thermometer in the meat and leave it in the oven while it roasts?
I bought a thermometer just for this and it’s my first time using one!
Happy holidays to you!
Hi Resa,
It really depends on the type of meat thermometer you have, but yes, I leave mine in the meat while it is roasting. I hope you love this recipe! Happy Holidays! xT
Is there a healthier option we can use to replace the heavy cream in the sauce? I can’t wait to make this for my family this weekend!
Hi Michele,
Heavy cream is going to be your best option here, but coconut cream should also work for you. I hope you love this recipe! Happy Holidays! xT
Just wondering why you don’t sear the tenderloin first? Looks delicious.
Hey Sallie,
I just didn’t find this recipe needed the searing, but you absolutely could if you wanted to. Please let me know if you have any other questions! xx
Hi Tieghan – this looks like Christmas dinner to me! Did you use a sweet or dry Marsala?
Thank you!
Guessing a dry marsala.
Thanks so much, Denise! I like to use a dry marsala. Please let me know if you have any other questions! xx
I have family members who do not like mushrooms. Can the sauce be made without mushrooms?
Hi there,
Of course, that would be just fine for you to do. Please let me know if you have any other questions! xx
Can I do this recipe with a meatloaf on the mashed potatoes?
Hi Jamie,
So sorry, I have never tried this, I am not sure what the results would be. The meatloaf might release too much liquid. xx