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

Scale

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)

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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.