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
Scale
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.
