Sheet Pan Beef Tenderloin with Mushrooms and Brussels Sprouts

updated Dec 18, 2020
Sheet Pan Beef Tenderloin with Mushrooms and Brussels Sprouts

Garlicky beef tenderloin roasted with Brussels sprouts and mushrooms make this a sheet pan meal worthy of a special occasion.

Serves6 to 8

Prep20 minutes

Cook25 minutes to 30 minutes

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Credit: Olive & Mango

If you’re looking for a holiday-worthy meal that is both more impressive and easier than the classic roasted bird or Christmas ham, let me introduce you to my new favorite main. I’m talking thick-sliced garlic-and-herb-rubbed beef tenderloin, served with tender roasted Brussels sprouts and mushrooms and a creamy horseradish sauce for dipping. Trust me — it’s a winner.

Credit: Olive & Mango

How to Buy a Beef Tenderloin Roast

Does your dream steak dinner involve a fork-tender filet mignon? A beef tenderloin roast is the answer to serving the very same steakhouse-worthy cut to your whole family. At your grocery store’s butcher counter, ask for a 3-pound roast cut from the very center of the tenderloin (also called a chateaubriand). You can also call ahead so the roast is ready when you arrive, since it’s not a cut commonly packaged for quick grab-and-go service.

The shape of a whole tenderloin is thicker at one end and tapers to a point at the other, but the very center is thick and uniformly sized, making even cooking easy. The butcher may or may not tie the roast, a step that isn’t necessary for this recipe, but if it comes tied, simply remove it before serving.

Salt Overnight for a Well-Seasoned Roast

You’ll begin by seasoning the roast with fresh parsley, thyme, and sage mixed with garlic, Dijon mustard, and plenty of salt and pepper. You can use a food processor (full-size or mini) to make quick work of chopping the herbs, or do it by hand. After rubbing the paste all over the roast, you’ll want to refrigerate it uncovered overnight. The salt and seasoning will penetrate the meat deeply, bringing the flavors of garlic and herbs with it. Leaving the roast uncovered dries the outer layer, which makes for nice browning as it cooks.

A Holiday-Worthy Sheet Pan Dinner

You cook meat and vegetables on one sheet pan all year long, so why should the holiday dinner be any different? Place the rubbed beef roast in the center of a rimmed baking sheet and surround it with halved Brussels sprouts, sliced mushrooms, and shallots. The vegetables turn golden at the edges of the pan while the beef maintains a rosy hue (just be sure to watch it closely during the final 10 minutes of roasting). A creamy 5-ingredient horseradish dipping sauce is the perfect finishing touch to a festive meal.

Sheet Pan Beef Tenderloin with Mushrooms and Brussels Sprouts

Garlicky beef tenderloin roasted with Brussels sprouts and mushrooms make this a sheet pan meal worthy of a special occasion.

Prep time 20 minutes

Cook time 25 minutes to 30 minutes

Serves 6 to 8

Nutritional Info


  • 2 cloves


  • 2 tablespoons

    fresh parsley leaves, plus more for serving

  • 1 tablespoon

    fresh thyme leaves

  • 1 teaspoon

    fresh sage leaves

  • 3 tablespoons

    olive oil, divided

  • 1 tablespoon

    Dijon mustard

  • 2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1

    (3-pound) center-cut beef tenderloin

  • 1 pound

    Brussels sprouts

  • 8 ounces

    cremini or white button mushrooms

  • 2

    large shallots

  • 1

    medium lemon

  • 2 tablespoons

    finely grated Parmesan cheese

  • 1/4 cup

    sour cream

  • 2 tablespoons


  • 1 tablespoon

    prepared horseradish


  1. Place 2 garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 teaspoon fresh sage leaves in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 7 times until finely chopped. Add 1 tablespoon of the olive oil, 1 tablespoon Dijon mustard, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper, and pulse 1 to 2 times until combined into a paste.

  2. If needed, trim a 3-pound beef tenderloin of surface fat and silverskin. Pat the tenderloin dry with paper towels, then rub the herb paste over the entire roast. Place in the center of an ungreased rimmed baking sheet and set aside at room temperature for 30 minutes to 1 hour. Meanwhile, prepare the vegetables and make the sauce.

  3. Prepare and place the following in a large bowl: Trim and halve 1 pound Brussels sprouts, halve or quarter (if large) 8 ounces mushrooms, and halve and thinly slice 2 large shallots. Finely grate the zest of 1 lemon, grate 2 tablespoons Parmesan cheese, and place together in a small bowl. Thinly slice 1/2 the zested lemon and set aside for serving. Refrigerate everything until ready to use.

  4. Juice the remaining lemon half until you have 1 tablespoon juice and place in a small bowl. Add 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, and 1/2 teaspoon kosher salt, and whisk to combine. Cover and refrigerate until ready to serve.

  5. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  6. Add the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt to the Brussels sprouts mixture, and toss to combine. Transfer to the baking sheet and arrange in an even layer around the beef tenderloin.

  7. Roast until an instant-read thermometer inserted into the center of the tenderloin registers 125 to 130°F for medium-rare, 25 to 30 minutes.

  8. Transfer the tenderloin to a clean cutting board, cover loosely with aluminum foil, and set aside to rest for 10 minutes. Continue roasting the vegetables until tender and browned on the bottom, about 5 minutes more. Sprinkle the vegetables with the lemon zest and Parmesan cheese and toss to combine.

  9. Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.

Recipe Notes

Make ahead: The herb paste can be made, rubbed on tenderloin, and refrigerated up to 1 day in advance. Let the tenderloin sit at room temperature for 30 minutes to 1 hour before roasting.

Storage: Refrigerate leftovers in separate airtight containers for up to 4 days.