If you’re craving a show-stopping yet comforting meal, this Beef Tenderloin with Mushroom Sauce Recipe is an absolute treasure to add to your culinary repertoire. Tender, juicy beef meets a velvety mushroom sauce infused with fragrant herbs and creamy goodness, creating a dish that delights every bite. Perfect for special occasions or when you simply want to treat yourself and your loved ones, this recipe balances elegant flavors with straightforward preparation that anyone can master.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity: a handful of quality ingredients that come together wonderfully. Each component plays a vital role, whether it’s building layers of flavor, contributing to the luscious sauce, or creating that perfect golden crust on the beef.
- 2 pounds beef tenderloin (trimmed and tied): Choosing a good-quality cut at room temperature ensures even cooking and a melt-in-your-mouth texture.
- 5 tablespoons olive oil (divided): Used both to create the rub and to sauté the vegetables, olive oil adds richness and helps develop flavor.
- 2 tablespoons rosemary (chopped): This aromatic herb infuses the roast with piney, earthy notes that complement beef perfectly.
- 2 ½ teaspoons kosher salt (divided): Enhances all the ingredients naturally and helps create that lovely crust on the beef.
- 2 tablespoons unsalted butter: Adds silkiness to the mushroom sauce and helps caramelize the onions for depth.
- 1 medium onion (finely chopped): Brings subtle sweetness and texture to the mushroom sauce.
- 8 ounces baby bella mushrooms (thinly sliced): These add umami richness and a hearty texture that makes the sauce truly special.
- 8 cloves garlic (finely chopped, divided): Garlic’s pungent warmth elevates both the rub and the sauce, rounding out the dish beautifully.
- 2 tablespoons fresh thyme (divided): Thyme’s delicate earthiness lends a bright herbal note throughout the dish.
- 1 tablespoon Dijon mustard: Adds a subtle tang and complexity to the creamy mushroom sauce.
- 1 cup heavy cream (divided): Creates a luxurious finish by thickening and enriching the mushroom sauce.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Prepare Your Oven and Beef
First things first: preheat your oven to a sizzling 500ºF. Bringing your beef tenderloin to room temperature for 1 to 2 hours before cooking ensures it roasts evenly and stays juicy inside. Place the beef on a cookie sheet set over a cooling rack to allow air circulation and even cooking during roasting.
Step 2: Create the Flavorful Herb Rub
In a small bowl, whisk together chopped rosemary, 1 tablespoon of thyme, 4 cloves of chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil. This aromatic rub packs intense flavor and tenderizes the beef with every brush.
Step 3: Apply the Rub and Roast
Pat the beef dry with paper towels—this step is key for browning—and then slather the rub all over the surface. Slide the roast into your hot oven and bake for 22 to 30 minutes for medium-rare doneness. Use a meat thermometer to check for an internal temperature between 130ºF and 140ºF, remembering to remove the beef 5 to 10 degrees before it hits your target as residual heat will keep cooking it. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 15 minutes to lock in the juices.
Step 4: Make the Silky Mushroom Sauce
While your beef is roasting, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil, then toss in the chopped onions. Cook for about 5 minutes until they turn translucent and sweet. Next, add the sliced baby bella mushrooms and sauté for another 5 minutes until they soften and develop that lovely golden sear. Sprinkle in 1 teaspoon of salt, remaining garlic, and thyme, cooking for an additional minute to release their fragrant aromas.
Step 5: Bring It All Together with Cream and Mustard
Turn your heat down to low and stir in ½ cup of the heavy cream with the Dijon mustard, blending them until smooth. Add the remaining cream gradually, letting it reduce and thicken for 2 to 3 minutes into a rich, velvety sauce that beautifully complements the beef.
Step 6: Plate and Garnish
Spread the mushroom sauce across the base of your serving platter, nestle the sliced beef tenderloin on top, and finish by sprinkling fresh thyme or parsley for a pop of color and freshness. Serve this show-stopping dish alongside your favorite sides and a glass of bold Cabernet Sauvignon to complete the experience.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
Fresh thyme or parsley works wonders sprinkled over the dish for a bright herbal touch and an inviting presentation. You can also add a light drizzle of extra virgin olive oil or a few grinds of black pepper to enhance the beef’s natural flavors and add visual appeal.
Side Dishes
This Beef Tenderloin with Mushroom Sauce Recipe pairs beautifully with creamy mashed potatoes or a buttery polenta, which soak up the luscious mushroom sauce perfectly. Roasted seasonal vegetables like asparagus, carrots, or Brussels sprouts provide a lovely contrast in texture and freshness without overshadowing the main event.
Creative Ways to Present
Try slicing the beef into medallions and stacking them atop a bed of sauce for an elegant individual serving. Alternatively, consider serving with soft dinner rolls or crusty bread on the side — perfect for mopping up every last drop of the decadent mushroom sauce.
Make Ahead and Storage
Storing Leftovers
Keep your leftover beef and mushroom sauce stored separately in airtight containers in the refrigerator for up to 3 days. This helps maintain the tenderness of the beef and the creaminess of the sauce without compromising their textures.
Freezing
While the beef tenderloin is best enjoyed fresh, you can freeze the mushroom sauce for up to 2 months. Allow it to cool completely, then transfer to a freezer-safe container with minimal headspace to prevent freezer burn. Thaw gently in the fridge before reheating.
Reheating
Reheat the beef gently in a low oven (275ºF) wrapped in foil to avoid drying out, and warm the mushroom sauce on the stovetop over low heat, stirring occasionally to restore its creamy, smooth consistency. Avoid microwave reheating as it can make the sauce grainy and the beef tough.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef tenderloin is prized for its tenderness, you can substitute with a filet mignon or ribeye roast. Just keep in mind cooking times and internal temperature targets may vary accordingly.
Is it necessary to tie the beef tenderloin?
Tying the tenderloin helps it cook evenly and retain its shape, especially during roasting. If you purchase a pre-tied roast, that’s perfect. Otherwise, kitchen twine works well to hold the shape together.
Can I prepare the mushroom sauce ahead of time?
Yes, you can make the mushroom sauce a day ahead and refrigerate it. Reheat slowly on the stovetop before serving, adding a splash of cream or broth if it thickens too much.
What wine pairs best with this dish?
A bold red like Cabernet Sauvignon or Merlot complements the richness of the beef tenderloin and the earthy mushroom sauce beautifully, elevating your dining experience.
How do I know when the beef is cooked perfectly?
Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature between 130ºF and 140ºF, remembering to remove it a bit early since it carries over cooking while resting.
Final Thoughts
Cooking this Beef Tenderloin with Mushroom Sauce Recipe is like opening a delicious gift every time you slice into that tender, flavorful beef paired with the creamy, herbaceous mushroom sauce. Whether it’s a festive gathering or a special weeknight feast, this recipe delivers sophistication with heartwarming taste. Trust me, once you try it, it will become a beloved classic in your kitchen.
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Beef Tenderloin with Mushroom Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This elegant Beef Tenderloin with Mushroom Sauce recipe features a perfectly roasted beef tenderloin seasoned with rosemary, garlic, and thyme, served with a rich and creamy mushroom sauce made with baby bella mushrooms, onions, and Dijon mustard. Ideal for special occasions, the roast is cooked to medium-rare perfection, resting to retain its juices, and paired with a luscious sauce that elevates the dish.
Ingredients
Beef Tenderloin
- 2 pounds beef tenderloin (trimmed and tied, at room temperature for 1 to 2 hours)
- 5 tablespoons olive oil (divided)
- 2 tablespoons fresh rosemary (chopped)
- 2 ½ teaspoons kosher salt (divided)
- 2 tablespoons unsalted butter
Mushroom Sauce
- 1 medium onion (finely chopped)
- 8 ounces baby bella mushrooms (thinly sliced)
- 8 cloves garlic (finely chopped, divided)
- 2 tablespoons fresh thyme (divided)
- 1 tablespoon Dijon mustard
- 1 cup heavy cream (divided)
Instructions
- Preheat Oven: Preheat your oven to 500ºF to ensure it’s hot enough for roasting the beef tenderloin to a perfect medium-rare.
- Prepare Beef: Place the beef tenderloin on a cookie sheet lined with a cooling rack to allow even heat circulation while you prepare the seasoning rub.
- Make Rub: In a small bowl, whisk together the chopped rosemary, 1 tablespoon thyme, 4 cloves chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil to create a flavorful herb rub for the beef.
- Season Beef: Pat the beef dry thoroughly with paper towels, then rub the herb mixture evenly all over the tenderloin to season it well.
- Roast Beef: Bake the beef in the preheated oven for 22 to 30 minutes, aiming for medium-rare doneness (130ºF to 140ºF internal temperature). Remove the roast 5-10 degrees before your target temperature; it will continue to cook while resting. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing.
- Sauté Vegetables: While the beef is roasting, heat a medium pan over medium-high heat. Add butter and 1 tablespoon of olive oil. Cook the chopped onions for 5 minutes until translucent, then add the sliced mushrooms and sauté for 5 more minutes. Season with 1 teaspoon salt, remaining 4 cloves garlic, and 1 tablespoon thyme; cook for 1 additional minute to meld flavors.
- Make Mushroom Sauce: Lower heat to low and stir in ½ cup heavy cream and Dijon mustard until combined. Add the remaining heavy cream and continue stirring. Let the sauce cook gently for 2 to 3 minutes to thicken slightly while developing richness.
- Serve: Spoon the mushroom sauce onto the bottom of the serving platter, arrange the sliced beef tenderloin on top, and sprinkle with fresh thyme or parsley for garnish. Serve alongside your favorite sides and a glass of Cabernet Sauvignon for a complete gourmet meal.
Notes
- Allowing the beef to come to room temperature before roasting ensures even cooking.
- Use a meat thermometer to accurately monitor doneness and avoid overcooking.
- Resting the beef after roasting helps retain juices for a tender and flavorful result.
- Mushroom sauce can be made ahead and gently reheated before serving.
- Pair with roasted vegetables or mashed potatoes for a complete meal.
