Looking for an easy but showstopper of a Christmas dinner? Look no further than this sheet-pan Christmas dinner of beef tenderloin, smashed potatoes, and roasted asparagus. It’s easy, delicious, and perfect for a small-scale holiday gathering.
Pat the beef tenderloin dry with a paper towel. Drizzle over the olive oil and sprinkle over the salt and pepper. Make sure to coat the beef evenly on all sides.
Add the smashed potatoes to the pan (below).
For smashed potatoes:
Prepare the steam-in-bag potatoes according to the package directions. Then, let them cool until you can handle them.
Smash the steamed potatoes just until they open - you want them to pop, but still hold together.
Add the potatoes to the sheet pan with the beef and drizzle them with olive oil and salt. Roast for 15 minutes.
For roasted asparagus:
Toss the asparagus, olive oil, and salt in a large bowl.
Add the asparagus to the sheet pan and roast for an additional 10 minutes.
For final roast:
In a small bowl, whisk together the melted butter, grated garlic, rosemary, and thyme.
Drizzle the garlic butter over the beef, potatoes, and asparagus. Flip the potatoes and asparagus. Roast for an additional 10 minutes or until the beef registers 115 degrees F on an instant-read thermometer.
Remove the beef to a plate and cover it with foil until the internal temperature reaches 125 degrees F. While the beef rests, continue roasting the vegetables for an additional 8-10 minutes.
Slice the beef into ½ inch pieces and serve warm.
Store any leftovers in an airtight container in the fridge for up to two days.