If you are craving a dish that is both elegant and deeply satisfying, this Beef Tenderloin with Mushroom Sauce Recipe will quickly become your go-to favorite. Imagine a tender, juicy beef tenderloin expertly roasted and topped with a rich, creamy mushroom sauce that bursts with aromatic herbs and just the right touch of garlic. The harmonious blend of flavors and textures makes every bite feel like a special occasion. Whether you’re cooking for a crowd or just treating yourself, this recipe offers a restaurant-quality meal right at home, guaranteed to impress.
Ingredients You’ll Need
The beauty of this Beef Tenderloin with Mushroom Sauce Recipe lies in its simplicity and carefully chosen ingredients that come together to create profound depth of flavor. Each component plays a vital role, from the tender beef providing meaty richness to the fresh herbs and garlic that elevate the sauce to silky perfection.
- 2 pounds beef tenderloin: Trimmed and tied for even cooking and ease of slicing, this cut is tender and perfect for roasting.
- 5 tablespoons olive oil: Divided use adds both moisture and helps build the herb rub’s flavor.
- 2 tablespoons rosemary: Fresh and chopped, this herb infuses the beef with an earthy, pine-like aroma.
- 2 ½ teaspoons kosher salt: Distributed carefully to season the beef and bring out the sauce’s taste.
- 2 tablespoons unsalted butter: Adds richness to the mushroom sauce and helps caramelize the onions and mushrooms.
- 1 medium onion: Finely chopped for a sweet, mellow base in the sauce.
- 8 ounces baby bella mushrooms: Thinly sliced to provide tender, savory notes and texture contrast.
- 8 cloves garlic: Finely chopped and divided, garlic breathes life into both the beef rub and the sauce.
- 2 tablespoons fresh thyme: Divided for a fresh herbal touch in the rub and sauce.
- 1 tablespoon dijon mustard: Adds subtle tang and depth to balance the creamy sauce.
- 1 cup heavy cream: Divided to create a luxuriously creamy mushroom sauce that clings beautifully to the beef.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 500ºF, which is essential for creating a beautifully browned exterior on the beef while keeping the inside tender. This initial step sets the stage for roasting the tenderloin to juicy perfection.
Step 2: Set the Stage for Flavor
Place your beef tenderloin on a cookie sheet with a cooling rack on top. This allows air to circulate, helping the meat roast evenly. While the beef waits, you’ll prepare a fragrant herb and garlic rub that forms the flavor backbone of this dish.
Step 3: Make the Herb Garlic Rub
In a small bowl, whisk together the chopped rosemary, one tablespoon of thyme, four cloves of finely chopped garlic, one and a half teaspoons of kosher salt, and four tablespoons of olive oil. This combination not only seasons the beef but also creates a fragrant crust that locks in the juices.
Step 4: Season the Tenderloin
Pat your beef dry to ensure the rub adheres well. Then generously coat the beef with the herb and garlic mixture. This step may seem simple, but it’s the secret to infusing every bite with mouthwatering aromatic notes.
Step 5: Roast to Perfection
Place the beef in the preheated oven and roast for 22 to 30 minutes, aiming for medium-rare doneness at an internal temperature between 130ºF and 140ºF. Use a meat thermometer for accuracy and remove the beef when it’s 5 to 10 degrees shy of your target temperature, as it will continue to cook while resting. Let the tenderloin rest loosely tented with foil for 15 minutes before slicing to allow juices to redistribute for maximum juiciness.
Step 6: Start the Mushroom Sauce
While the beef roasts, heat a medium pan over medium-high heat. Melt the butter with one tablespoon of olive oil, then add chopped onions. Sauté them for about five minutes until translucent, releasing their natural sweetness. Next, stir in the sliced baby bella mushrooms and cook for another five minutes. Season with one teaspoon of salt, add the reserved garlic and thyme, and cook for an additional minute, allowing those flavors to meld beautifully.
Step 7: Create the Creamy Mushroom Sauce
Reduce the heat to low and pour in half a cup of heavy cream along with the dijon mustard. Stir well to incorporate, then add the remaining cream, letting the sauce gently thicken for two to three minutes. This luxurious sauce will complement the beef splendidly with its creamy, tangy, and herbaceous profile.
Step 8: Plate and Present
Spoon the mushroom sauce generously onto the bottom of a serving platter and place slices of the tender beef on top. Sprinkle with fresh thyme or parsley for a pop of green and freshness. This presentation ensures every slice gets a luscious coating of sauce, ready to be savored with your favorite sides.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
A sprinkling of fresh thyme or parsley is all you need to add brightness and a hint of herbal aroma that cuts through the richness of the beef and mushroom sauce. Feel free to add coarse sea salt flakes just before serving for a touch of extra texture and flavor.
Side Dishes
This Beef Tenderloin with Mushroom Sauce Recipe pairs beautifully with buttery mashed potatoes, roasted root vegetables, or a crisp green salad with a light vinaigrette. The creaminess of the sauce and the tender beef balance perfectly with sides that provide contrasting textures and fresh flavors.
Creative Ways to Present
For a stunning presentation, arrange individual slices of beef on pre-warmed plates over a base of mushroom sauce and garnish each with a sprig of fresh herbs. Alternatively, serve the entire tenderloin on a rustic wooden board with bowls of mushroom sauce and sides on the side, letting guests serve themselves for a more interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef tenderloin and mushroom sauce in airtight containers in the refrigerator. The beef will stay moist and tender if sliced before refrigeration. Consume leftovers within three days for the best quality and flavor.
Freezing
You can freeze the cooked beef and mushroom sauce separately for up to two months. Be sure to wrap the beef tightly in plastic wrap and then foil to prevent freezer burn, and store the sauce in a freezer-safe container. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat the beef gently in a low oven or covered pan to avoid drying it out. Warm the mushroom sauce over low heat while stirring to maintain its creamy texture. Combining them just before serving ensures the best taste and consistency.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is the ideal choice for tenderness and flavor, you can use other cuts like ribeye or strip loin if desired. Keep in mind cooking times and resting periods might vary depending on the thickness and fat content.
Is it necessary to tie the beef tenderloin?
Tying the tenderloin helps it cook evenly and maintain its shape, making slicing easier and presentation neater. If you skip tying, just be aware the roast might cook unevenly or spread during roasting.
Can I prepare the mushroom sauce in advance?
Yes, the mushroom sauce can be made a day ahead and refrigerated. Gently reheat it on low heat, stirring often. If it thickens too much, add a splash of cream or broth to bring it back to the perfect consistency.
How do I know when the beef tenderloin is done?
The best method is using a reliable meat thermometer. For medium-rare, aim for an internal temperature of 130ºF to 140ºF before resting. Remember, carryover cooking during resting will increase the temperature slightly.
What wine pairs well with this Beef Tenderloin with Mushroom Sauce Recipe?
A bold red wine like Cabernet Sauvignon complements the richness of the beef and mushroom sauce magnificently. Its tannins and dark fruit notes balance the creamy sauce and enhance the overall dining experience.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe is a true celebration of simple ingredients elevated to something extraordinary. Cooking it allows you to bring warmth and richness to your table without any fuss. I encourage you to try this recipe soon—once you taste the tender beef embraced by that luscious mushroom sauce, it will become a favorite you’ll return to again and again.
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Beef Tenderloin with Mushroom Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Beef Tenderloin with Mushroom Sauce recipe offers a succulent, tender roast perfectly seasoned with rosemary and garlic, paired with a rich and creamy mushroom sauce. Juicy medium-rare beef is oven-roasted to perfection and complemented by a savory sauce made from baby bella mushrooms, onions, garlic, thyme, and a hint of Dijon mustard. Ideal for a special occasion or elegant dinner, this dish pairs beautifully with a Cabernet Sauvignon and your favorite side dishes.
Ingredients
For the Beef Tenderloin
- 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)
For the 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 ensure it’s hot and ready for roasting the beef tenderloin.
- Prepare Beef: Place the beef tenderloin on a cookie sheet set over a cooling rack while you prepare the herb and garlic rub.
- Make Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon fresh thyme, 4 cloves of chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons olive oil.
- Rub Beef: Pat the beef dry with paper towels, then evenly coat it with the prepared rub, ensuring all sides are covered.
- Roast Beef: Bake the beef in the oven for 22-30 minutes until it reaches an internal temperature of 130ºF to 140ºF for medium-rare, or to your desired doneness. Remove the roast when it is 5-10 degrees below your target temperature, as it will continue to cook while resting. Transfer to a cutting board, loosely tent with foil, and let it 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 mushrooms and cook for another 5 minutes. Season with 1 teaspoon salt, remaining garlic, and thyme; cook for an additional minute to combine flavors.
- Prepare Sauce: Reduce heat to low. Stir in ½ cup heavy cream and Dijon mustard, combining well. Add the remaining heavy cream and cook for 2-3 minutes, stirring regularly until the sauce thickens.
- Serve: Spoon the mushroom sauce onto the bottom of a serving platter. Place sliced beef tenderloin on top, garnish with fresh thyme or parsley, and serve with your favorite side dish and a glass of Cabernet Sauvignon.
Notes
- Allow the beef to rest after roasting to retain its juices and ensure tender slices.
- Using a meat thermometer is essential for precise doneness.
- The mushroom sauce can be prepared while the beef roasts for efficient timing.
- Fresh herbs greatly enhance flavor; avoid dried substitutes if possible.
- This dish pairs well with roasted vegetables, mashed potatoes, or a crisp salad.
