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
Scale
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.
