And there you have it my secret weapon for a seriously good meal. I really hope this recipe finds a spot in your regular rotation and brings everyone around your table as much joy as it has mine. Now, I’d love to hear from you! Give it a try and tell me all about it. Did you stick with the classic or add your own twist? Snap a picture of your masterpiece! Seeing what you create is my favorite part. Happy cooking
Try my Stuffed Pork Tenderloin recipe.
Why You’ll Love This Recipe
Hey there, friend! Let’s cut to the chase. This recipe is about to become your new bestie for a few very good reasons:
→ The “One-Pan Wonder” Magic: We’re talking about a fancy dinner with practically zero cleanup. Everything the juicy beef, the crispy potatoes, the savory mushrooms cooks together on a single sheet pan. Your future self, who isn’t facing a mountain of dishes, will thank you.
→ Fancy Feels, Easy Effort: Beef tenderloin sounds like a special-occasion, restaurant-only kind of thing, right? Nope! This recipe breaks it down into simple, no-stress steps. You’ll pull off a seriously impressive meal that’ll have everyone thinking you’re a gourmet chef, without the gourmet headache.
→ Perfectly Timed & Rested: No more dry meat or undercooked veggies! We’ve nailed the timing. The beef gets a chance to rest (the secret to it being unbelievably juicy), while the vegetables get a bonus few minutes in the oven to become perfectly golden and tender. It’s a win-win.
→ Customizable is King: Not a fan of cremini mushrooms? Swap in asparagus. Want to add some color? Throw in some cherry tomatoes. This recipe is a fantastic base camp for your own culinary adventures. Make it once as written, then make it your own!
→ The Ultimate Comfort Food Combo: Let’s be real, you just can’t beat the classic trio of succulent beef, hearty potatoes, and earthy mushrooms. It’s a satisfying, crowd-pleasing meal that feels like a warm hug on a plate.
So, are you ready to make a meal that’s as easy to make as it is delicious to eat? Let’s do this
Try my Pineapple and Brown Sugar Baked Pork Tenderloin recipe.
What You’ll Need To Make
Before we get to the fun part (the cooking!), let’s quickly talk about why these specific ingredients work so magically together. Don’t worry, it’s simple stuff!
→ The Beef Tenderloin: This is the star of the show, and for good reason! It’s the most tender cut of beef you can buy. Because we’re cooking it hot and fast and letting it rest properly, you’re guaranteed a seriously juicy and flavorful result without any fuss. It’s a total crowd-pleaser.
→ Those Baby Potatoes: I love using baby potatoes because they’re a total timesaver no peeling required! Halving them and placing them cut-side down on the pan is my little secret for getting a crispy, golden-brown exterior that gives way to a soft, fluffy inside. They’re the perfect sturdy vehicle for that garlic and thyme.
→ The Cremini Mushrooms: Also called “baby bellas,” these guys are flavor sponges. They soak up all the delicious juices from the beef and potatoes while roasting, becoming incredibly savory and meaty. If you’re on the fence about mushrooms, this recipe might just change your mind!
See? No complicated secrets here. Just a few great ingredients working together to make you look like a kitchen rockstar
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 70 mins
Alright, let’s get this show on the road! It all comes together on one pan, making cleanup a breeze.
1| Heat Things Up: First things first, crank your oven to 400°F (200°C). We want it nice and hot for our ingredients!
2| Prep the Star of the Show (The Beef!): Grab that beautiful beef tenderloin and pat it completely dry with a paper towel. This is the secret to a gorgeous, crispy crust! Drizzle it with the olive oil and give it a really good, generous rubdown with the salt and pepper. Place it right in the center of a large, rimmed baking sheet.
3| Tackle the Taters: In a large bowl, toss your halved baby potatoes with the olive oil, garlic powder, thyme, and salt. Don’t be shy get in there with your hands and make sure every little spud is perfectly coated. For the ultimate crispy edge, place all the potatoes on the baking sheet around the beef cut-side down. It’s a little trick that makes a big difference!
4| First Round of Roasting: Slide that loaded pan into your preheated oven and let it work its magic for 15 minutes. You should start to smell something amazing!
5| Mushroom Time: While that’s roasting, let’s quickly deal with the mushrooms. In the same bowl you used for the potatoes (see? fewer dishes!), toss the mushrooms with the olive oil and salt.
6| Add the ‘Shrooms: After the first 15 minutes are up, pull the pan out of the oven. Carefully add your mushrooms to any empty spots on the pan. Everything goes back in the oven for another 10 minutes.
7| The Great Rest & Final Crisp: Now, here’s a pro chef move! Take the pan out. The beef is going to take a well-deserved nap. Move it to a plate or cutting board, tent it loosely with foil, and let it rest for a full 10 minutes. This keeps it incredibly juicy. But the veggies aren’t done yet! Pop just the potatoes and mushrooms back into the hot oven to get extra golden and delicious while the beef rests.
8| The Grand Finale: After the rest, remove the twine from the beef and slice it into gorgeous, ½-inch thick rounds. Serve it up right alongside those perfectly roasted potatoes and mushrooms.
Get ready for the compliments to roll in! Dig in and enjoy.
Glycemic Index (GI): Low (Approximately 15-25)
Glycemic Load (GL): Low (Approximately 5-8 per serving)
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Easy Ingredient Swaps
Don’t be afraid to make this recipe your own! Here are some of my favorite easy swaps to suit your taste or what you have in the fridge.
For the Beef:
- No Tenderloin? No problem! A beef tri-tip roast is a fantastic, more budget-friendly option that’s still super tender. A pork tenderloin would also cook up beautifully with these same timings and flavors.
For the Potatoes:
- No Baby Potatoes? Use what you have! Yukon Gold potatoes cut into 1-inch chunks, or even sweet potato cubes, would be delicious. Just make sure they’re all cut to a similar size for even cooking.
For the Mushrooms:
- Not a Mushroom Fan? Let’s swap them out! Asparagus spears or quartered bell peppers and onions would be colorful and tasty. Since they cook faster, add them in the final 10-15 minutes so they don’t get mushy.
For the Seasonings:
- Spice it Up! Add a teaspoon of smoked paprika or a sprinkle of red pepper flakes to the potato seasoning.
- Herb Lover? Fresh is best! Swap the dried thyme for a tablespoon of fresh rosemary or fresh thyme leaves.
- Garlic Fanatic? I get it! Feel free to add a couple of minced garlic cloves to the mushrooms instead of, or in addition to, the garlic powder on the potatoes.
Try my Air Fryer Pork Tenderloin and Whole Carrots with Orange – Chili Glaze recipe.
Twist and Tweak Ideas
Once you’ve mastered the classic, try one of these simple twists to create a whole new meal!
Global Flavor Adventures:
- Steakhouse Style: During the last 5 minutes of cooking, top the resting beef with a pat of garlic herb compound butter. Let it melt over the slices for a decadent, restaurant-worthy finish.
- Italian Herb Garden: Swap the thyme for Italian seasoning on the potatoes. Toss the mushrooms with a balsamic glaze right after they come out of the oven for a sweet and tangy kick.
- A Touch of French Bistro: Create a quick pan sauce while the beef rests. Sauté some shallots in the same pan, deglaze with a splash of red wine and beef broth, and simmer until slightly thickened. Drizzle over everything!
Flavor & Texture Boosters:
- Herb Crust: Before roasting, pat a mixture of finely chopped fresh herbs (like parsley, rosemary, and thyme) onto the oiled beef tenderloin for a fragrant, crispy crust.
- Umami Bomb: Toss your mushrooms with a teaspoon of soy sauce or Worcestershire sauce along with the olive oil. It adds a deep, savory flavor that’s incredible.
- Get Cheesy: In the last 2 minutes of roasting the vegetables, pull the pan out and sprinkle everything with a little grated Parmesan or pecorino cheese. Pop it back in just until it’s melted and bubbly.
Veggie & Protein Swaps:
- Spring/Summer Version: Swap the potatoes and mushrooms for asparagus and cherry tomatoes. They’ll roast quickly alongside the beef for a lighter, brighter meal.
- Whole30/Paleo Friendly: The recipe is almost there! Just ensure your oil is compliant (like avocado oil) and skip any dairy-based tweaks. It’s a naturally wholesome feast.
- Brussels Sprouts Bonanza: Replace the mushrooms with halved Brussels sprouts. Their slightly bitter, nutty flavor pairs perfectly with the rich beef.
Try my Air Fryer Pork Tenderloin and Red Potatoes with Creamy Roasted Garlic Sauce recipe.
My Pro Tips for Guaranteed Success!
These little tricks make a BIG difference. Bookmark this section for the most perfect, stress-free meal every single time!
1| Dry that Beef! This is the #1 rule for a perfect sear. Pat the tenderloin really dry with paper towels before adding oil and seasoning. A dry surface = a beautifully browned, crispy crust, not a steamy one.
2| The Cut-Side Down Potato Trick: Don’t just toss the potatoes on the pan! Taking that extra second to place them cut-side down ensures maximum contact with the hot pan, giving you those delightfully crispy, golden edges we all dream about.
3| Don’t Skip the Beef Rest! I know it’s tempting to dig right in, but let that beef rest for the full 10 minutes under the foil. This allows the juices to redistribute throughout the meat. If you slice it immediately, all those delicious juices will run out onto the cutting board, leaving you with drier meat.
4| Give ‘Em Space! When arranging everything on the sheet pan, try not to crowd the vegetables. If they’re piled on top of each other, they’ll steam instead of roast. If your pan looks too packed, use a second pan for the veggies it’s worth it for the perfect texture!
5| Use a Thermometer for Perfect Doneness. For a foolproof result, use an instant-read thermometer. Pull the beef at 135°F for medium-rare or 145°F for medium (the temp will rise 5-10 degrees as it rests). No more guessing games!
6| Hot Oven is Key. Make sure your oven is fully preheated to 400°F before the pan goes in. A hot oven is crucial for getting that initial sizzle and cook on the beef and potatoes.
Try my Balsamic Roasted Beef Tenderloin with Olive Tapenade recipe.
Budget-Friendly Tips
Want all the fancy flavor without the fancy price tag? I’ve got you covered. Here are my favorite ways to make this meal a bit easier on the wallet.
1| The Beef Swap is Your Best Friend. Let’s be real, beef tenderloin is a splurge. For a much more affordable (and still delicious!) option, grab a beef tri-tip roast or a sirloin tip roast. They’re hearty, flavorful, and work perfectly with this cooking method.
2| Be a Sale Sleuth. Keep an eye on the weekly ads from your local grocery store. If you see a good price on a nice cut of beef, snag it, even if you don’t plan to cook it right away. You can freeze it for a future “fancy” dinner night.
3| Potato Power. Potatoes are already a super affordable staple, but you can make them go even further. Feel free to add an extra half-pound or so to the pan. They’re a fantastic, filling way to stretch the meal to feed more people.
4| Mix Up the Mushrooms. While cremini are lovely, white button mushrooms are almost always the cheapest option and will work just as well in this recipe. They’ll still soak up all those amazing beefy flavors.
5| Go Seasonal with Veggies. The potatoes and mushrooms are just a suggestion! When other vegetables like carrots, onions, or broccoli are on sale or in season, swap them in. It keeps the meal fresh, exciting, and cost-effective.
6| Don’t Overlook the Butcher Counter. Sometimes, buying a whole beef tenderloin and asking the butcher to trim and tie a 2-lb portion for you can be cheaper than buying a pre-packaged one. It never hurts to ask!
Try my 5-Spice Pork Chops with Pumpkin Sauce recipe.
Serving Ideas
You’ve nailed the main event, so let’s build the perfect plate! Here are a few of my favorite ways to serve this up.
The Saucy Move:
- Creamy Horseradish Sauce: This is a classic for a reason! Just mix 1/2 cup of sour cream or Greek yogurt, 2 tablespoons of prepared horseradish, a squeeze of lemon juice, and a pinch of salt and pepper. It’s cool, zippy, and cuts through the richness of the beef perfectly.
- Easy Pan Sauce: While the beef rests, use those delicious drippings! Sauté a minced shallot in the same pan, add 1/2 cup of red wine or beef broth, let it bubble and reduce by half, then swirl in a couple tablespoons of butter. Instant gourmet sauce!
- Chimichurri: For a fresh, herby punch, blend up a bunch of parsley, a few garlic cloves, 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, and a pinch of red pepper flakes. Spoon it right over the sliced beef.
The Side Dish Squad:
- Something Fresh & Green: A simple Arugula Salad with a lemon vinaigrette or some sautéed green beans are the perfect light, crisp counterpoint to the hearty beef and potatoes.
- The Bread Basket: Don’t forget the bread! A warm, crusty baguette or some soft dinner rolls are essential for sopping up every last bit of juice and sauce from your plate.
- Fancy Roasted Carrots: Toss some carrot sticks with olive oil, salt, and pepper and roast them on a separate pan alongside your main dish. They add a beautiful pop of color and a sweet flavor.
The Final Touches:
- A Compound Butter: Make your beef extra special by topping it with a pat of garlic herb butter or blue cheese butter right after slicing. Watch it melt… it’s a thing of beauty.
- Wine Pairing: Keep it simple! A nice Cabernet Sauvignon or a smooth Pinot Noir pairs wonderfully with the beef. For a white wine option, a rich Chardonnay is a great choice.
Try my Classic Beef Wellington recipe.
Storage & Reheating Tips
Got leftovers? Lucky you! Here’s how to keep them tasty and safe.
Storing Your Leftovers:
- Let It Cool (But Not Too Much): Let everything cool down to room temperature within 2 hours of cooking. Don’t leave it sitting out all day!
- Separate is Best: Store the beef and vegetables in separate airtight containers in the fridge. This helps the beef stay juicy and prevents the veggies from getting soggy. They’ll keep for 3-4 days.
The Best Ways to Reheat:
- For the Beef (The Gentle Way): To keep it from drying out, skip the microwave! Slice the beef if it’s still whole. Reheat it gently in a skillet over low heat with a tiny splash of beef broth or water, covered, for just a few minutes until warm. The oven works too place it in an oven-safe dish with a splash of broth, cover with foil, and warm at 250°F until heated through.
- For the Veggies (The Crispy Way): The air fryer is your best friend here! Toss the potatoes and mushrooms in an air fryer at 375°F for 3-5 minutes to make them crispy again. The oven also works spread them on a baking sheet and warm at 400°F for 5-10 minutes.
- The Microwave (Quick Fix): If you’re in a rush, the microwave is okay, but know it will soften the veggies and can make the beef tough. Use a lower power setting and cover the food with a damp paper towel to help distribute the heat.
Can You Freeze It?
- Beef: Yes, you can freeze the sliced beef for up to 3 months. Thaw in the fridge overnight and reheat gently. It may be a bit less juicy, but still great for steak sandwiches or salads!
- Veggies: I don’t recommend freezing the roasted potatoes and mushrooms, as they become very mushy and lose their texture when thawed.
Try my Soy Pork Chops with Spicy Cucumber Salad recipe.
Final Thoughts
And there you have it my secret weapon for a seriously good meal. I really hope this recipe finds a spot in your regular rotation and brings everyone around your table as much joy as it has mine. Now, I’d love to hear from you! Give it a try and tell me all about it. Did you stick with the classic or add your own twist? Snap a picture of your masterpiece! Seeing what you create is my favorite part. Happy cooking
Recipe Card
Sheet Pan Beef Tenderloin and Vegetables
Skip the fuss, not the flavor! I'll show you how I make my perfect sheet pan beef tenderloin dinner. It's a simple, elegant meal with tender beef and roasted veggies that's perfect for any special night. 😋
Ingredients
For the beef tenderloin:
For the potatoes:
For the roasted mushrooms:
Instructions
-
Oven Preparation:
Preheat oven to 400°F (200°C). Ensure one rack is positioned in the center.
-
Beef Preparation:
Pat the beef tenderloin dry using paper towels. Rub the entire exterior with one tablespoon of olive oil, then coat evenly with two teaspoons of salt and one teaspoon of black pepper. Place the seasoned beef in the center of a large, rimmed sheet pan.
-
Potato Preparation:
In a large mixing bowl, combine the halved baby potatoes, one tablespoon of olive oil, garlic powder, dried thyme, and one-half teaspoon of salt. Toss until the potatoes are uniformly coated. Arrange the potatoes on the sheet pan around the beef, ensuring they are placed cut-side down.
-
Initial Roasting Stage:
Transfer the sheet pan to the preheated oven and roast for 15 minutes.
-
Mushroom Preparation:
While the beef and potatoes roast, combine the cremini mushrooms, two teaspoons of olive oil, and one-half teaspoon of salt in the same mixing bowl. Toss to coat.
-
Secondary Roasting Stage:
After the initial 15 minutes, remove the pan from the oven. Distribute the seasoned mushrooms evenly across the pan. Return the pan to the oven and continue roasting for an additional 10 minutes.
-
Resting and Final Cooking:
Remove the pan from the oven. Transfer the beef tenderloin to a clean plate or cutting board, tent loosely with aluminum foil, and allow to rest for 10 minutes. Simultaneously, return the sheet pan with the vegetables to the oven to continue cooking for the duration of the resting period.
-
Serving:
After resting, carefully remove and discard the twine from the beef. Using a sharp carving knife, slice the tenderloin into approximately ½-inch thick rounds. Serve immediately with the roasted potatoes and mushrooms.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 9g45%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
