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!
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!
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)
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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.
Elevate Your Dinner Table: Beef Tenderloin with Creamy Mushroom Sauce Recipe
Ingredients
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp butter
- 1 lb mushrooms, sliced
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and black pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and roast the beef for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- While the beef is roasting, melt butter in a separate pan over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Pour in the dry white wine or beef broth and simmer for 5 minutes until reduced by half.
- Stir in the beef broth, heavy cream, Dijon mustard, and thyme. Cook for an additional 5-7 minutes until the sauce thickens slightly.
- Remove the beef from the oven and let it rest for 10 minutes before slicing.
- Serve the sliced beef drizzled with the creamy mushroom sauce and garnish with chopped parsley or chives.
Leave a Reply