Sheet Pan Christmas Dinner
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.
Servings: 4 servings
Equipment
Ingredients
For beef tenderloin:
- 2-3 pound beef tenderloin trimmed and tied
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For smashed potatoes:
- 1 pound steam-in-bag potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
For roasted asparagus:
- 1 pound asparagus woody ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
For garlic butter:
- 6 tablespoons butter melted
- 1 tablespoon grated garlic
- 1 teaspoon fresh rosemary minced
- 1 teaspoon fresh thyme minced
Instructions
For beef tenderloin:
- Preheat your oven to 400 degrees F.
- 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.
Nutrition
Serving: 1g | Calories: 1469kcal | Carbohydrates: 30g | Protein: 87g | Fat: 110g | Saturated Fat: 45g | Polyunsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 335mg | Sodium: 1302mg | Fiber: 5g | Sugar: 3g