Beef Tenderloin with Mushroom Sauce
This Beef Tenderloin with Mushroom Sauce puts the “special” in special occasions! An impressive main dish, melt-in-your-mouth roasted tenderloin is served with an easy and creamy mushroom sauce. It’s a dinner that’s sure to ‘wow’ your guests for events, holidays, and celebrations.
Servings: 6 servings
Calories: 299kcal
Ingredients
- 2 pounds beef tenderloin trimmed and tied (at room temperature for 1 to 2 hours)
- 5 tablespoons olive oil divided
- 2 tablespoons rosemary chopped
- 2 ½ teaspoons kosher salt divided
- 2 tablespoons unsalted butter
- 1 medium onion finelt 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
- Peheat your oven to 500ºF.
- Put your beef on the cookie sheet on top of the cooling rack while you prepare your rub.
- Add the chopped rosemary, 1 tablespoon thyme, 4 cloves chopped garlic, 1 ½ teaspoons salt and 4 tablespoons of olive oil into a small bowl and whisk together.
- Pat the beef dry and then rub the rub all over the beef.
- Bake for 22-30 minutes for medium-rare doneness (130˚F to 140˚F) or to desired doneness, check using a meat thermometer. (Note: Remove from the oven 5-10 degrees before the roast reaches your desired temperature (the temperature will continue to rise as it rests). Transfer roast to a cutting board, loosely tent with foil and rest for 15 minutes then slice. While the beef is baking, make your mushroom sauce.
- Heat a medium pan to medium high heat. Add butter and 1 tablespoon of olive oil, then add the onions, cook for 5 minutes until translucent, then add the mushrooms, sautee for 5 minutes. Add 1 teaspoon of salt, garlic and thyme, cook for an additional 1 minute.
- Turn the heat to low. Add ½ cup heavy cream and mustard, stir to combine, add remaining heavy cream and stir to combine. Let it cook for 2-3 minutes to thicken.
- Add mushroom sauce on the bottom of the serving platter, then add the beef, sprinkle with fresh thyme or parsley. Serve with your favorite side and a glass of Cabernet Sauvignon.
Notes
- Bring the beef to room temperature before roasting. This helps it cook evenly and stay tender throughout.
- Pat the beef dry before adding the herb rub. A dry surface ensures a better crust and deeper flavor.
- Use a meat thermometer. It’s the most reliable way to get your preferred doneness without overcooking.
- Let the beef rest before slicing. Resting allows the juices to redistribute, keeping every slice juicy.
- Slice against the grain. This makes the meat more tender and easier to chew.
- Don’t overcrowd the pan when cooking mushrooms. Give them space so they brown instead of steaming.
- Deglaze the pan if needed. A splash of broth or wine lifts any flavorful bits stuck to the bottom and enriches the sauce.
- Adjust the cream to your liking. For a lighter sauce, use half cream and half broth; for extra richness, add a little more cream.
- Make the sauce while the beef rests. It saves time and ensures everything is ready to serve together.
- Reheat leftovers gently. Warm them over low heat with a bit of cream or broth to keep the sauce smooth and the beef tender.
Nutrition
Calories: 299kcal | Carbohydrates: 7g | Protein: 3g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1012mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 834IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg