7 Beef Tenderloin With Thyme, Garlic and Red Wine Christmas Dinner Menu Ideas

When it comes to planning the perfect Christmas dinner, nothing beats the allure of beef tenderloin infused with thyme, garlic, and red wine. I’ve put together seven exceptional menu ideas that elevate this classic dish, each offering a unique twist. From a savory herb-crusted tenderloin to an elegant Beef Wellington, these options promise to impress your guests. Let me share these inspiring recipes that will make your holiday meal memorable.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
• Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
• Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

$59.99 −$19.00 $40.99

Buy on Amazon

Classic Beef Tenderloin With Garlic and Thyme Crust

Classic Beef Tenderloin with Garlic and Thyme Crust is a luxurious centerpiece for any festive holiday meal. This dish features a tender cut of beef, perfectly roasted to juicy perfection, and is enhanced by a fragrant crust of garlic and fresh thyme. It’s not only delicious but also impressive, making it a standout dish for a Christmas dinner gathering.

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Beef: Take the beef tenderloin out of the refrigerator and allow it to come to room temperature, about 30 minutes before cooking. Pat it dry with paper towels for better browning.
3. Season the Beef: In a small bowl, mix together the minced garlic, chopped thyme, salt, black pepper, and Dijon mustard. Rub the olive oil all over the tenderloin, then apply the garlic-thyme mixture evenly over the entire surface of the beef.
4. Sear the Beef: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the beef tenderloin and sear it for about 2-3 minutes on each side until a golden brown crust forms.
5. Add Butter: After searing, add the softened butter on top of the beef in the skillet. This will enhance the richness and flavor during roasting.
6. Roast the Beef: Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare. Use a meat thermometer to ensure accuracy.
7. Rest the Meat: Once done, remove the skillet from the oven and cover the beef loosely with aluminum foil. Let it rest for 10-15 minutes; this helps the juices redistribute for a more tender bite.
8. Slice and Serve: After resting, slice the beef tenderloin into thick slices. Serve it elegantly on a platter, accompanied by your choice of sides and garnished with fresh thyme or rosemary if desired.

Enjoy your classic beef tenderloin with garlic and thyme crust as the highlight of your Christmas dinner!

Sale

TrendPlain 16oz/470ml Glass Olive Oil Sprayer for Cooking – 2 in 1 Olive Oil Dispenser Bottle for...

• Lifetime Assurance: We stand behind the quality of our oil dispenser for kitchen. If you experience any...
• Dual Dispensing: This oil mister offers both spray and pour options for total control while cooking....
• Precision Spray Nozzle: The olive oil spray bottle features a nozzle that delivers a fine mist or steady...

$9.99 −$2.00 $7.99

Buy on Amazon

Red Wine Reduction Sauce With Herb-Infused Beef

Red Wine Reduction Sauce with Herb-Infused Beef is an exquisite and flavorful accompaniment that enhances the succulent taste of beef tenderloin. This sophisticated sauce combines rich red wine, fresh herbs, and a hint of savory goodness, resulting in a luscious glaze that elevates your Christmas dinner to gourmet status. Drizzled over perfectly cooked beef, this dish is sure to impress your family and guests.

Cooking Instructions:

1. Sauté the Shallots: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped shallots. Sauté them for about 3-4 minutes, or until they are translucent and slightly caramelized.
2. Add Wine and Herbs: Pour in the red wine, stirring to combine. Add the thyme and rosemary to the saucepan. Bring the mixture to a gentle boil and then reduce the heat to medium-low. Let it simmer for about 10-15 minutes, or until it has reduced by half.
3. Incorporate Beef Stock: Once the wine has reduced, add the beef stock to the saucepan. Continue to simmer for an additional 10-15 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking or burning.
4. Season the Sauce: Taste the sauce and season it with salt and black pepper according to your preference. Adjust the flavors to find the perfect balance that complements the richness of the beef.
5. Finish with Butter: Remove the saucepan from the heat and whisk in the 2 tablespoons of unsalted butter. This will give the sauce a luxurious consistency and a silky finish.
6. Strain the Sauce (Optional): For a smoother texture, you can strain the sauce through a fine-mesh sieve to remove the shallots and herbs, but this step is optional depending on your preference.
7. Serve: Drizzle the red wine reduction sauce over slices of the roasted beef tenderloin before serving. For an elegant presentation, garnish with additional fresh thyme or rosemary.

Enjoy your rich and flavorful Red Wine Reduction Sauce with Herb-Infused Beef as a standout dish on your Christmas dinner table!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets...
• Easy Meal Prep with Rust-Resistant Blades – Perfect for those who want to eat healthier but don’t...
• 5-Star Design for Everyday Cooking – Built for comfort and precision. The soft-grip TPU handle offers...

$49.99 −$20.00 $29.99

Buy on Amazon

Beef Tenderloin Wellington With Mushroom Duxelles

Beef Tenderloin Wellington is a classic dish that brings elegance to your Christmas dinner with its flaky pastry crust, juicy beef tenderloin, and savory mushroom duxelles. This show-stopping entrée combines the tenderness of the beef with the rich and earthy flavor of mushrooms, all enveloped in golden puff pastry, making it a perfect centerpiece for your festive table.

Cooking Instructions:

1. Prepare the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper. In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, sear the beef on all sides for about 2-3 minutes per side, until browned. Remove from the skillet and let it cool. Once cooled, brush Dijon mustard all over the beef.
2. Make the Mushroom Duxelles: In the same skillet, add the finely chopped mushrooms, shallots, garlic, and thyme. Sauté over medium heat for about 8-10 minutes or until the mixture becomes dry and the mushrooms release their moisture. Season with salt and pepper. Remove from heat and let cool.
3. Assemble the Wellington: On a clean surface, lay out one sheet of puff pastry. If using two sheets, slightly overlap them to form a larger rectangle. Arrange the prosciutto slices evenly over the pastry, slightly overlapping each piece. Spread the mushroom duxelles over the prosciutto, making sure to cover it evenly.
4. Add the Beef: Place the beef tenderloin in the center of the mushroom-covered pastry. Carefully fold the pastry up and over the beef, sealing the edges tightly. Trim any excess pastry, if necessary, and pinch to seal the seams well.
5. Prepare for Baking: Turn the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top of the pastry with the beaten egg to create a golden crust. You can also score the top in a decorative pattern using a sharp knife (careful not to cut through the pastry).
6. Bake the Wellington: Place in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy. A meat thermometer inserted into the center of the beef should read 130°F (54°C) for medium-rare.
7. Rest and Serve: Once cooked, remove the Beef Wellington from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute. Slice into thick portions and serve warm, accompanied by your favorite sides for a festive touch.

CIRCLE JOY Gravity Electric Salt and Pepper Grinder Set Automatic Salt and Pepper Grinder Set with...

• 【Automatic Operation】The gravity salt and pepper grinder set electric uses advanced technology for...
• 【Adjustable Coarseness】This electric pepper grinder set can meet your grinding needs. Easily adjust...
• 【Upgraded Salt and Pepper Set】The upgraded automatic salt and pepper grinder set has a long lifespan...

$26.99

Buy on Amazon

Herb-Butter Basted Beef Tenderloin

Herb-Butter Basted Beef Tenderloin is a mouthwatering dish that showcases the rich flavor of the tenderloin, enhanced by a delightful herb-infused butter. This preparation method not only keeps the beef incredibly moist and tender but also adds wonderful aromatic notes, making it an ideal choice for your Christmas dinner.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help achieve a beautiful crust on the tenderloin.
2. Prepare the Beef: Pat the beef tenderloin dry with paper towels. This will ensure a good sear. Season generously with salt and black pepper on all sides.
3. Sear the Tenderloin: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned tenderloin to the skillet. Sear it for 3-4 minutes on each side until it develops a nice golden-brown crust. Make sure to sear the ends as well.
4. Prepare Herb Butter: While the beef is searing, combine the unsalted butter, chopped rosemary, chopped thyme, and smashed garlic cloves in a small bowl. Mix until well combined.
5. Baste and Roast: Once the tenderloin is seared, reduce the heat to medium and spoon the herb butter mixture over the top of the beef. Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).
6. Baste During Cooking: Halfway through roasting, baste the tenderloin with the melted herb butter from the skillet to enhance the flavor further.
7. Rest the Beef: After removing the skillet from the oven, transfer the tenderloin to a cutting board. Tent it with aluminum foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute, ensuring a juicy result when sliced.
8. Slice and Serve: After resting, slice the beef tenderloin into medallions and serve it with the drippings from the skillet spooned over the top, garnished with fresh herbs if desired. Enjoy your perfectly herb-butter basted beef tenderloin!

Sale

Ninja Crispi 4-in-1 Portable Glass Air Fryer Cooking System, 1500W, 4QT & 6-Cup TempWare Glass...

• ALL-IN-ONE SYSTEM: Includes the Ninja Crispi PowerPod, 4-qt and 6-cup CleanCrisp glass containers, and 2...
• CRISPI POWERPOD: The power of a full-sized air fryer now in the palm of your hand
• SMALL & LARGE BATCH CONTAINERS: 6-cup container cooks a personal sized meal in 7 mins while the 4 QT fits...

$179.99 −$20.04 $159.95

Buy on Amazon

Sous Vide Beef Tenderloin With Roasted Garlic Purée

Sous Vide Beef Tenderloin with Roasted Garlic Purée is an exquisite dish that showcases the tenderness of the beef while allowing for unparalleled flavor infusion. Cooking the tenderloin using the sous vide method involves sealing it in a vacuum bag and immersing it in a water bath at a controlled temperature over time, yielding exceptionally juicy and perfectly cooked beef. When paired with a creamy roasted garlic purée, this dish makes for an impressive centerpiece for your Christmas dinner.

Cooking Instructions:

1. Preheat Sous Vide: Fill your sous vide container or pot with water and set the immersion circulator to 129°F (54°C) for medium-rare doneness.
2. Prepare the Garlic: Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, sprinkle with salt, and wrap it in aluminum foil.
3. Roast the Garlic: Place the wrapped garlic in a preheated oven at 400°F (200°C) and roast for about 30-35 minutes, or until the cloves are soft and golden. Once done, allow it to cool, then squeeze the roasted garlic cloves out of their skins into a bowl.
4. Prepare the Beef: While the garlic is roasting, pat the beef tenderloin dry with paper towels. Season generously with salt, black pepper, chopped rosemary, and thyme.
5. Vacuum Seal the Tenderloin: Place the seasoned tenderloin in a vacuum sealer bag, along with the remaining chopped herbs and a drizzle of olive oil. Seal the bag tightly, ensuring no air remains.
6. Sous Vide the Beef: Submerge the sealed bag of tenderloin in the preheated sous vide water bath. Cook for 1.5 to 2 hours. This method allows the beef to cook evenly throughout without overcooking.
7. Prepare the Roasted Garlic Purée: In the bowl with the squeezed roasted garlic, add a pinch of salt and use a fork or immersion blender to mash until smooth and creamy. You can add a bit more olive oil or water for a thinner consistency if desired.
8. Finish the Tenderloin: After the sous vide cooking time is complete, remove the bag from the water bath, carefully open it, and remove the beef tenderloin. Pat it dry with paper towels to achieve a good sear.
9. Sear the Beef: In a hot skillet over medium-high heat, add a little olive oil. Once the oil is shimmering, sear the tenderloin for about 1-2 minutes on all sides until a nice crust forms.
10. Slice and Serve: Remove the tenderloin from the skillet and let it rest for a few minutes. Slice the beef into medallions and serve on a platter drizzled with roasted garlic purée, garnished with additional fresh herbs if desired. Enjoy with your favorite sides for a festive Christmas meal!

Elite Gourmet EGC115B Easy Egg Cooker Electric 7-Egg Capacity, Soft, Medium, Hard-Boiled Egg Cooker...

• SEVEN EGG CAPACITY: Cook up to 7 eggs in soft, medium, or hard-boiled firmness, while saving time and...
• EASE OF USE: Fill pre-marked measuring cup with water to desired doneness & add to the cooking plate,...
• VERSATILITY: Whether pairing with avocado toast or preparing deviled eggs, the Elite Gourmet Easy Egg...

$23.72

Buy on Amazon

Grilled Beef Tenderloin Skewers With Thyme Marinade

Grilled Beef Tenderloin Skewers with Thyme Marinade are a delicious and visually appealing dish perfect for your Christmas dinner. The rich flavor of tender beef combined with fragrant thyme creates a delightful taste experience. The skewers are also an excellent option for outdoor grilling or indoor broiling, making them versatile for any festive gathering.

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the chopped fresh thyme, olive oil, minced garlic, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Cut the Beef: Trim any excess fat from the beef tenderloin and cut it into evenly sized cubes, about 1 to 1.5 inches. This ensures uniform cooking.
3. Marinate the Beef: Add the beef cubes to the marinade in the mixing bowl. Toss the beef thoroughly to coat all sides with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.
4. Soak Skewers (If Wooden): If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill. Metal skewers do not need soaking.
5. Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a broiler, preheat it to high.
6. Skewer the Beef: Once marinated, thread the beef cubes onto the skewers, leaving a small space between each piece to allow for even cooking.
7. Grill the Skewers: Place the skewers on the prepared grill. Grill for about 8-10 minutes, turning occasionally, or until the beef reaches the desired doneness (medium-rare is around 135°F/57°C). For broiling, place the skewers on a broiler pan and broil for about the same time, keeping an eye to avoid burning.
8. Rest the Skewers: Once grilled to your preference, remove the skewers from the heat and let them rest for about 5 minutes. This allows the juices to redistribute within the meat.
9. Serve: Serve the grilled beef tenderloin skewers warm, perhaps drizzled with additional olive oil or garnished with more fresh thyme. These skewers are delicious on their own or served with dipping sauces.

Enjoy your festive Christmas gathering with these flavorful Grilled Beef Tenderloin Skewers!

Sale

AWLKIM Meat Thermometer Digital - Instant Read Waterproof Food Thermometer with Backlight for...

• Ultra-Fast & Accurate Digital Meat Thermometer - Our instant-read meat thermometer features a 1.7mm...
• Multi-Purpose Cooking Thermometer - Ideal for meats, liquids, candy, sourdough and even oil! Use this...
• Effortless Use, Day or Night-Simply unfold & read! Features a bright backlit LCD for crystal-clear...

$9.99 −$2.00 $7.99

Buy on Amazon

Beef Tenderloin Medallions in Red Wine Sauce

Beef Tenderloin Medallions in Red Wine Sauce is an elegant and sophisticated dish that adds a touch of luxury to your Christmas dinner. The tender, juicy medallions of beef are seared to perfection and paired with a rich red wine reduction sauce that enhances their natural flavors. This dish is sure to impress your guests and elevate your festive meal.

Cooking Instructions:

1. Prepare the Beef: Start by trimming the beef tenderloin to remove any excess fat. Cut it into 1-inch thick medallions. Season both sides of each medallion liberally with salt and black pepper.
2. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering. Make sure the oil gets hot enough to create a nice sear on the beef.
3. Sear the Medallions: Place the seasoned beef medallions in the hot skillet without overcrowding. Sear for about 3-4 minutes on one side until a deep brown crust forms. Flip the medallions and cook for an additional 3-4 minutes for medium-rare, or longer if you desire a different doneness. Once cooked to your liking, remove the medallions from the skillet and cover them loosely with aluminum foil to keep warm while you prepare the sauce.
4. Sauté the Shallots and Garlic: In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté for about 2-3 minutes until they soften and begin to caramelize. Add in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
5. Deglaze the Pan: Pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. This will add depth of flavor to your sauce. Allow the wine to simmer for about 5 minutes, reducing it by half.
6. Add the Beef Broth and Thyme: Once the wine has reduced, add the beef broth and the sprigs of fresh thyme. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the sauce to thicken slightly.
7. Finish the Sauce: Remove the sauce from heat and discard the thyme sprigs. Stir in the butter until melted and the sauce becomes silky and glossy. Taste the sauce and adjust seasoning with salt and pepper if needed.
8. Serve: To serve, place the beef tenderloin medallions onto plates and drizzle with the rich red wine sauce. Enjoy this luxurious dish alongside your favorite sides for a perfect holiday meal.