Sheet Pan Christmas Dinner
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
1469 kcal
-
Course
Main Course
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Cuisine
American
Sheet Pan Christmas Dinner
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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.
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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.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
1469kcal
(73%)
Carbohydrates
30g
(10%)
Protein
87g
(174%)
Fat
110g
(169%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
51g
Trans Fat
1g
Cholesterol
335mg
(112%)
Sodium
1302mg
(54%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1469 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1469kcal | 73% |
| Carbohydrates | 30g | 10% |
| Protein | 87g | 174% |
| Fat | 110g | 169% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 51g | 300% |
| Trans Fat | 1g | 50% |
| Cholesterol | 335mg | 112% |
| Sodium | 1302mg | 54% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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