If you are looking for a show-stopping dish that feels both elegant and deeply comforting, this Beef Tenderloin with Mushroom Sauce Recipe is pure magic. Tender, juicy beef paired with a creamy, savory mushroom sauce brings classic flavors to your table in a way that is surprisingly simple to achieve. Every bite is a perfect balance of rich earthiness from the mushrooms and aromatic herbs that will absolutely impress your guests or make a weeknight feel like a special occasion. Trust me, this recipe is a keeper you will want to make again and again.
Ingredients You’ll Need
The beauty of this Beef Tenderloin with Mushroom Sauce Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element plays a key role, whether it’s the fresh rosemary infusing the beef with piney warmth or the baby bella mushrooms adding a deep, meaty flavor that makes the sauce shine. These simple ingredients come together to deliver complex tastes and a gorgeous texture that’s nothing short of irresistible.
- 2 pounds beef tenderloin (trimmed and tied): This is the star of the show—lean, tender, and perfect for roasting evenly.
- 5 tablespoons olive oil (divided): Used for rubbing and sautéing, it adds a subtle fruitiness and helps brown the beef beautifully.
- 2 tablespoons rosemary (chopped): Fresh and aromatic, rosemary enhances the natural flavor of the meat wonderfully.
- 2 ½ teaspoons kosher salt (divided): Essential for seasoning, it brings out the best in both beef and mushrooms.
- 2 tablespoons unsalted butter: Adds creaminess and richness to the mushroom sauce.
- 1 medium onion (finely chopped): Gives a subtle sweetness and depth to the sauce.
- 8 ounces baby bella mushrooms (thinly sliced): These mushrooms provide an earthy base that complements the tenderloin perfectly.
- 8 cloves garlic (finely chopped, divided): Garlic infuses the dish with warmth and complexity.
- 2 tablespoons fresh thyme (divided): Adds a gentle herbal note, both in the rub and in the sauce.
- 1 tablespoon Dijon mustard: Brings a gentle tang that brightens the creamy sauce beautifully.
- 1 cup heavy cream (divided): Makes the mushroom sauce luxuriously smooth and rich.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 500ºF. This high heat is important because it sears the beef tenderloin quickly, locking in the natural juices and creating a gorgeous crust that’s packed with flavor.
Step 2: Prep the Beef
Place your beef tenderloin on a cookie sheet set over a cooling rack. This elevated position allows heat to circulate evenly around the roast, helping it cook uniformly while you prepare your aromatic herb rub.
Step 3: Make the Herb Rub
Combine the chopped rosemary, one tablespoon of fresh thyme, four cloves of chopped garlic, 1 ½ teaspoons of kosher salt, and four tablespoons of olive oil in a small bowl. Whisk these together until well blended. This rub packs a punch of herbaceous and savory notes that deeply infuse the beef.
Step 4: Apply the Rub
Make sure to pat the beef dry with paper towels before rubbing the herb mixture all over the surface. Drying the meat helps the rub adhere and ensures that you’ll get that irresistibly crisp crust when roasting.
Step 5: Roast the Tenderloin
Place the beef in the oven and roast for 22 to 30 minutes for perfectly medium-rare (130ºF to 140ºF internal temperature), or until your preferred doneness. Use a meat thermometer to track the temperature accurately. Remember to remove the roast when it’s just 5 to 10 degrees shy of your target because the meat will continue to cook as it rests. Let it rest loosely covered with foil for 15 minutes before slicing—this step is crucial for juicy results.
Step 6: Cook the Mushroom Sauce
While the beef is roasting, heat a medium pan over medium-high heat and add the butter along with one tablespoon of olive oil. Add the finely chopped onion and cook until translucent, about five minutes. Next, stir in the sliced baby bella mushrooms and sauté for another five minutes until they are golden and tender. Season with one teaspoon of kosher salt, remaining garlic, and thyme, cooking for an additional minute to release those wonderful aromas.
Step 7: Finish the Sauce
Turn the heat down to low before adding half a cup of heavy cream and the Dijon mustard to the pan. Stir to combine everything smoothly, then pour in the remaining heavy cream. Allow the sauce to simmer gently for two to three minutes until it thickens slightly, creating a luscious and flavorful topping for your beef.
Step 8: Plate and Serve
Spoon a generous layer of the mushroom sauce on the bottom of your serving platter. Arrange the sliced beef tenderloin on top and sprinkle fresh thyme or parsley over the dish for a pop of color and freshness. Pair it with your favorite sides and a glass of Cabernet Sauvignon to round out the experience beautifully. This is comfort food elevated to a celebration of flavors.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
Fresh herbs like thyme or parsley not only add vivid color but also brighten the rich flavors of the mushroom sauce and tender beef. A light sprinkle right before serving can transform the dish into something visually stunning and aromatic.
Side Dishes
This dish pairs wonderfully with simple, complementary sides such as roasted garlic mashed potatoes, buttery green beans, or a crisp arugula salad with lemon vinaigrette. The sides should balance the luscious sauce and juicy beef without overpowering them.
Creative Ways to Present
For a special touch, slice the tenderloin and fan the pieces on a warm platter covered with mushroom sauce underneath, then drizzle a little extra sauce on top. Garnish with a few whole rosemary sprigs or thyme bundles for a rustic yet elegant presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place leftover beef tenderloin and mushroom sauce in separate airtight containers and refrigerate. The beef will stay fresh for up to three days and the sauce for about four, allowing you to enjoy this delightful meal even on busy days after the initial celebration.
Freezing
You can freeze both the beef and mushroom sauce, but for best results, slice the beef before freezing. Wrap portions tightly in plastic wrap and then in foil or store in freezer bags to prevent freezer burn. The mushroom sauce freezes well in a sealed container for up to two months.
Reheating
When reheating, warm the mushroom sauce gently on the stove over low heat to prevent curdling. Reheat the beef slices in a low oven or covered in a skillet with a splash of water or broth to keep it moist. Avoid the microwave if possible to maintain tenderness and texture.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin gives you that tender, melt-in-your-mouth texture, you could substitute filet mignon or ribeye roast, but cooking times and seasoning may need adjustment to suit the cut.
How do I know when the beef tenderloin is done?
Using an instant-read meat thermometer is your best bet. For medium-rare, look for an internal temperature between 130ºF and 140ºF. Remember that the temperature rises slightly as the beef rests.
Can I prepare the mushroom sauce ahead of time?
Absolutely! The mushroom sauce can be made a day in advance and gently reheated before serving. This makes the whole dinner flow much more smoothly.
What wine pairs best with this dish?
A bold red wine like Cabernet Sauvignon complements the richness of the beef and the earthiness of the mushroom sauce perfectly. Alternatively, a Pinot Noir is a lighter option that still matches the flavors well.
Is it necessary to rest the beef after roasting?
Yes! Resting allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender instead of dry or tough.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe has quickly become one of my absolute favorites to share with friends and family. It strikes that perfect balance of elegance and comfort, making any meal feel special without needing complicated techniques or hard-to-find ingredients. I hope you give it a try and enjoy every luscious bite as much as I do!
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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 Beef Tenderloin with Mushroom Sauce recipe offers a succulent and tender roast beef paired with a rich, creamy mushroom sauce. Perfectly seasoned with fresh herbs and garlic, the beef is oven-roasted to medium-rare perfection and served with a luscious sauce made from baby bella mushrooms, onions, garlic, thyme, Dijon mustard, and cream. Ideal for special occasions or an elegant dinner, this dish pairs wonderfully with your favorite sides and a glass of red wine.
Ingredients
Beef Tenderloin and Seasoning
- 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
Mushroom Sauce
- 2 tablespoons unsalted butter
- 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 prepare for roasting the beef tenderloin.
- Prepare Beef for Rub: Place the beef tenderloin on a cookie sheet set on top of a cooling rack while preparing the seasoning rub.
- Make Herb Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon of thyme, 4 cloves chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons olive oil.
- Apply Rub to Beef: Pat the beef dry with paper towels, then evenly rub the herb mixture all over the tenderloin to ensure flavor penetration.
- Roast Beef: Bake the beef in the oven for 22-30 minutes to reach medium-rare doneness (130ºF to 140ºF internal temp), checking with a meat thermometer. Remove the beef when it is 5-10 degrees below desired temperature to account for carryover cooking. Transfer to a cutting board, loosely tent with foil, and rest for 15 minutes before slicing.
- Cook Mushrooms and Onions: While the beef roasts, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil. Sauté the chopped onions for about 5 minutes until translucent, then add the sliced mushrooms and cook for another 5 minutes until tender. Season with 1 teaspoon salt, remaining garlic, and remaining thyme. Cook for 1 more minute, stirring frequently.
- Prepare Mushroom Sauce: Lower the heat to low. Stir in ½ cup heavy cream and Dijon mustard, mixing well. Then add the remaining ½ cup heavy cream and continue stirring. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Serve: Spread the mushroom sauce on the bottom of the serving platter, arrange sliced beef tenderloin on top, and garnish with fresh thyme or parsley. Serve immediately alongside your preferred sides and a glass of Cabernet Sauvignon.
Notes
- Ensure the beef is at room temperature before cooking for even roasting.
- Use a meat thermometer to accurately check doneness.
- Allow the beef to rest after roasting to retain juices.
- Mushroom sauce can be prepared ahead of time and gently reheated.
- Pair with red wine such as Cabernet Sauvignon for an enhanced dining experience.
