Nothing says Christmas like a special meal for the family. This holiday beef tenderloin recipe with a bourbon mushroom sauce is a great choice for the holiday season. You get a wide range of tastes that are sure to please a palette of any background.

If you are looking for the perfect holiday meal and need a change-up from the classic roast turkey or bison roast, give this recipe a try. It's hearty and flavorful, similar to other beef dishes like my electric skillet beef stew but with elevated flavors and presentation.
It pairs perfectly with this Christmas dinner salad and roasted vegetable side dish for Christmas.
This Christmas beef dish is sure to leave everyone filled with the holiday spirit and a full stomach! In a matter of only 45 minutes, you and your guests can enjoy the ultimate Christmas meal.
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🥘 Ingredients
- beef tenderloin - This is a cut of beef that comes from the loin of the cow. Because of its tenderness, it is often used for special occasions and fine dining.
- olive oil - For searing. Use pure olive oil, not extra virgin.
- button mushrooms - You could also do a mix of button and cremini if desired.
- bourbon - Bourbon is a type of American whiskey that is primarily made from corn. It pairs well with beef because of its rich, sweet and bold flavors.
- beef stock - I use prepared beef stock or broth.
- cornstarch - To thicken the sauce.
*Check recipe card for full ingredients and amounts.
🔪 How to Cook This Christmas Beef Tenderloin
- Place the tenderloin in a bowl and cover with the garlic, two tablespoons of olive oil, salt and pepper.
- Bring a large pan to high heat and place the beef in it. Let it sear on every side (about 3 minutes on each side). Lower the heat and continue cooking until desired doneness using a meat thermometer. Remove from pan and let rest while making the sauce.
- Using the same pan over medium heat, add one tablespoon of olive oil and then add the mushrooms. Sprinkle with salt and let them cook for 5 minutes.
- Add the bourbon and let it cook for 5 more minutes. Add the beef stock.
- Mix the cornstarch with a bit of cool water until it dissolves. Add this to the mushroom sauce and cook for a couple more minutes, until it thickens. Taste the sauce and add salt and pepper if needed.
- Serve the tenderloin covered with the bourbon mushroom sauce.
♨️ Cooking Temperatures
- Medium Rare (130°-140°F)
- Medium (140°-150°F)
- Medium Well (150°-160°F)
🌡️ Leftover Storage
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
✔️ Tips For Success
- Trimmed or Untrimmed: Tenderloin can be purchased trimmed or untrimmed. If you're not comfortable trimming it yourself, consider buying it pre-trimmed.
- Season Generously: Season the tenderloin generously with kosher salt and freshly ground black pepper. For best results, do this a few hours before cooking and let the meat sit in the refrigerator. This will help the seasoning absorb into the meat.
- Bring to Room Temperature: Before cooking, let the tenderloin come to room temperature. This ensures even cooking throughout the roast.
- Slice Properly: Slice the tenderloin against the grain into even portions. This will help retain its tenderness!
What to Serve With Beef Tenderloin
- Sides: Try asparagus risotto, a vegetable galette or caprese pasta salad.
- Drinks: If you're looking for holiday drinks, try this cranberry Moscow mule or Christmas party punch. As for wine, some of the best wines that go with tenderloin are Bordeaux, cabernet sauvignon, merlot and malbec.
- Dessert: Finish this delicious holiday meal off with a range of festive desserts such as Christmas cake pops, Christmas cake and butter tarts.
❄️ More Holiday Recipes to Consider
Do you think I added enough Bourbon? If you tried this Christmas Beef Tenderloin with Bourbon Mushroom Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Beef Tenderloin (with Bourbon Sauce)
Ingredients
- 1 beef tenderloin - around 3 pounds
- 3 garlic cloves - minced
- 3 tablespoons olive oil - divided
- 3 cups button mushrooms - cleaned and sliced
- ½ cup bourbon
- ½ cup beef stock
- 1 teaspoon cornstarch
- salt and pepper
Instructions
- Place the beef tenderloin in a bowl and cover with the garlic, two tablespoons of olive oil, salt and pepper.
- Bring a large pan to high heat and place the beef tenderloin in it. Let it sear on every side (about 3 minutes on each side). Lower the heat and continue cooking until desired doneness using a meat thermometer. Remove from pan and let rest while making the sauce.
- Using the same pan over medium heat, add one tablespoon of olive oil and then add the mushrooms. Sprinkle with salt and let them cook for 5 minutes.
- Add the bourbon and let it cook for 5 more minutes. Add the beef stock.
- Mix the cornstarch with a bit of cool water until it dissolves. Add this to the mushroom sauce and cook for a couple more minutes, until it thickens. Taste the sauce and add salt and pepper if needed.
- Serve the beef tenderloin covered with the bourbon mushroom sauce.
Equipment
Notes
- Cooking Temperatures:
- Medium Rare (130°-140°F)
- Medium (140°-150°F)
- Medium Well (150°-160°F)
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Trimmed or Untrimmed: Beef tenderloin can be purchased trimmed or untrimmed. If you're not comfortable trimming it yourself, consider buying it pre-trimmed.
- Bring to Room Temperature: Before cooking, let the beef tenderloin come to room temperature. This ensures even cooking throughout the roast.
- Slice Properly: Slice the tenderloin against the grain into even portions. This will help retain its tenderness!
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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