When it comes to impressive yet approachable meals, this Beef Tenderloin with Creamy Mushroom Sauce is a culinary masterpiece. Perfectly cooked, tender beef paired with a rich and velvety mushroom sauce is a combination sure to impress at any gathering, or make your family feel extra special on a weeknight. I discovered this amazing recipe on FaceBook, and it’s my new go-to for special occasions.

If you’re a fan of hearty, flavorful meals, follow along to create this restaurant-quality dish in your own kitchen!

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Why This Recipe Stands Out

This dish brings together the best of both worlds: the melt-in-your-mouth texture of a beautifully roasted beef tenderloin and the robust, savory notes of a creamy mushroom sauce. The sauce’s balance of earthy mushrooms, a hint of wine or broth, and a touch of mustard makes it truly irresistible. Plus, the recipe is straightforward enough for home cooks to tackle with confidence!

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Beef Tenderloin with Creamy Mushroom Sauce Recipe

Here’s how you can make this delightful dish at home.

Ingredients

For the Beef Tenderloin:

• 1.2kg / 2.4lb beef tenderloin (centre cut)
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

For the Sauce:

• 4 tbsp butter
• 500g / 1 lb mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine or beef broth
• 1 cup beef broth
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme
• 1 tbsp chopped fresh parsley or chives (for garnish)

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Instructions

1. Prepare the Tenderloin:
   • Preheat your oven to 240°C / 450°F (for all oven types).
   • Tuck the thin tail end of the tenderloin under itself to ensure an even thickness. Tie the tenderloin with kitchen string at intervals to maintain its shape.
   • Pat the beef dry, then rub it with olive oil, salt, and pepper.
2. Roast the Beef:
   • Place the tenderloin on a rack set over a roasting pan.
   • Roast for 25 minutes for rare, 30 minutes for medium-rare, or 35 minutes for medium. (Tip: Use a meat thermometer for accuracy. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.)
   • Once roasted, transfer the beef to a tray, loosely cover it with foil, and let it rest for 20 minutes to retain juices.
3. Make the Mushroom Sauce:
   • While the beef is resting, melt butter in a skillet over high heat.
   • Add sliced mushrooms and sauté until golden brown, about 5 minutes. Stir in minced garlic and cook for another minute.
   • Deglaze the skillet with white wine or beef broth, scraping up any browned bits for added flavor.
   • Add beef broth, heavy cream, Dijon mustard, and thyme. Bring the sauce to a simmer and cook for about 5 minutes until slightly thickened. Adjust the seasoning with salt and pepper to taste.
4. Serve:
   • Slice the tenderloin into thick, even portions. Plate the beef and generously spoon the creamy mushroom sauce over each slice.
   • Garnish with freshly chopped parsley or chives for a burst of color and flavor.

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Tips for Success

• Use a Meat Thermometer: This ensures perfect doneness every time, especially for a premium cut like tenderloin.
• Don’t Skip Resting Time: Letting the beef rest locks in its juices for the most tender slices.
• Experiment with Wine: Dry white wine adds depth to the sauce, but a splash of Marsala or sherry can provide a richer, sweeter profile.

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Why You’ll Love This Dish

This recipe is a crowd-pleaser, combining elegance with ease. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, the tenderloin’s tenderness and the sauce’s creamy, umami-packed goodness will leave everyone asking for seconds.

Did you enjoy this Beef Tenderloin with Creamy Mushroom Sauce? Let me know in the comments if it becomes a staple in your recipe rotation.