Beef Tenderloin with Creamy Mushroom Sauce

Beef Tenderloin with Creamy Mushroom Sauce is the ultimate centerpiece dish—tender, perfectly roasted beef paired with a rich, savory mushroom cream sauce. This elegant meal is ideal for special occasions, dinner parties, or holiday celebrations, combining impressive presentation with deeply satisfying flavors.

Why You’ll Love This Recipe

This recipe brings restaurant-quality flavor to your home kitchen with surprisingly simple steps. The beef tenderloin comes out juicy and melt-in-your-mouth tender, while the mushroom cream sauce adds luxurious depth and richness. It’s a crowd-pleasing main course that feels fancy but is approachable enough for confident home cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef Tenderloin Roast

• beef tenderloin (trimmed and tied)

• fine sea salt

• freshly ground black pepper

• garlic

• fresh thyme

• extra light olive oil

For the Mushroom Cream Sauce

• unsalted butter

• extra light olive oil

• yellow onion

• baby Bella mushrooms

• garlic

• fresh or dried thyme

• salt

• black pepper

• beef broth

• heavy whipping cream

Directions

Prepare the Beef Tenderloin

1. Preheat the oven to 500°F (260°C) and position the rack in the center.

2. Pat the beef tenderloin dry and let it come to room temperature for 1–2 hours before roasting.

3. Tie the tenderloin with kitchen twine at even intervals to ensure uniform cooking.

4. In a small bowl, combine minced garlic, thyme, salt, and pepper. Rub this mixture all over the beef.

5. Drizzle with olive oil and massage into the meat.

6. Place the tenderloin in an oven-safe skillet or roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast.

7. Roast for 28–30 minutes for medium doneness (135–140°F internal temperature). Remove from the oven 5–10 degrees early and tent loosely with foil. Rest for 15–20 minutes before slicing.

Make the Creamy Mushroom Sauce

1. While the beef is resting, heat a large skillet over medium-high heat and add butter and oil.

2. Sauté the mushrooms and onions for 5–7 minutes until softened and golden.

3. Stir in garlic, thyme, salt, and pepper. Cook for another minute until fragrant. Transfer the mixture to a bowl.

4. In the same skillet, pour in the beef broth and deglaze, scraping up any browned bits. Let it reduce by half, about 5–7 minutes.

5. Return the mushroom mixture to the pan. Stir in heavy cream and bring to a boil. Reduce the heat and simmer for 2–3 minutes until thickened. Taste and adjust seasoning as needed.

Serve

1. Slice the rested tenderloin into medallions and plate with generous spoonfuls of mushroom cream sauce.

Servings and timing

Yield: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Different Mushrooms: Mix in shiitake or wild mushrooms for a more earthy flavor.

• Herb Twist: Swap thyme for rosemary or tarragon for a unique twist.

• Garlic Butter Finish: Add a pat of garlic herb butter on top of the beef slices just before serving.

• No Cream Option: For a dairy-free sauce, substitute cream with coconut milk or omit and reduce the broth longer.

• Make It Spicy: Add a pinch of crushed red pepper to the mushroom sauce for a subtle kick.

Storage/Reheating

Refrigerator: Store leftover beef and sauce separately in airtight containers for up to 3 days.

Freezer: You can freeze cooked tenderloin slices and mushroom sauce for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat sliced tenderloin in a 300°F oven covered with foil for 10–12 minutes. Warm the sauce in a saucepan over low heat, adding a splash of broth or cream to loosen it if needed.

FAQs

What cut of beef is best for this recipe?

Beef tenderloin is ideal for its tenderness and mild flavor, making it the perfect cut for special occasions.

Do I need to sear the beef before roasting?

No sear is required since roasting at a high temperature creates a nice crust on its own.

Can I prepare this dish ahead of time?

Yes, you can season and tie the beef in advance and refrigerate until ready to roast. The sauce can also be made a day ahead and gently reheated.

How do I know when the beef is done?

Use an oven-safe meat thermometer. Medium doneness is reached at 135–140°F internal temperature. Always rest the meat before slicing.

What can I serve with beef tenderloin?

Mashed potatoes, roasted vegetables, green beans, or a side of risotto complement this dish beautifully.

Can I use half-and-half instead of heavy cream?

Heavy cream is preferred for richness, but you can substitute half-and-half if needed. The sauce will be slightly thinner.

How thick should I slice the beef?

Slice into ½ to 1-inch medallions, depending on your preference and presentation.

Can I cook the tenderloin to medium-rare?

Yes. For medium-rare, remove from the oven at 125–130°F and let it rest to reach 130–135°F.

What’s the best pan to use for roasting?

A cast-iron skillet or heavy roasting pan works best for even heat and developing a flavorful crust.

Can I make this recipe with a larger roast?

Yes, just adjust the cooking time and use a thermometer to ensure accurate doneness.

Conclusion

Beef Tenderloin with Creamy Mushroom Sauce is an elegant and delicious main course that delivers on both taste and presentation. Whether you’re hosting a holiday meal or simply treating yourself to something special, this recipe guarantees a tender, flavorful roast and a silky, savory sauce your guests won’t forget. Simple to prepare yet stunning to serve, it’s a true showstopper.

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