If you’ve ever dreamed of serving a restaurant-quality main dish that combines juicy, tender meat with a rich, flavorful sauce, this Beef Tenderloin with Mushroom Sauce Recipe is exactly what you need. This dish balances the perfect roast of a luscious beef tenderloin with a luxurious mushroom cream sauce that brings every bite to life. Whether it’s a special occasion or a weekend treat, this recipe will surely impress without feeling intimidating. Let me tell you why it’s become one of my all-time favorite go-to recipes for dinners that call for something a little extra.
Ingredients You’ll Need
The magic of this Beef Tenderloin with Mushroom Sauce Recipe lies in its beautifully simple yet essential ingredients. Each component plays a key role in building layers of taste, texture, and inviting aromas that make this dish unforgettable.
- Beef tenderloin (2 pounds): The star of the show—choose a trimmed, tied cut for even cooking and fantastic texture.
- Olive oil (5 tablespoons): Split to both rub the beef and help cook the sauce, adding a smooth richness.
- Rosemary (2 tablespoons, chopped): Fresh herb that infuses the beef with woodsy, aromatic notes.
- Kosher salt (2 ½ teaspoons): Distributed carefully to enhance natural flavors without overpowering.
- Unsalted butter (2 tablespoons): Adds creaminess and depth, especially essential for the mushroom sauce’s silky texture.
- Medium onion (1, finely chopped): The sweet base for the mushroom sauce that softens and caramelizes beautifully.
- Baby bella mushrooms (8 ounces, sliced): Earthy and meaty, these mushrooms bring a lovely bite and umami boost.
- Garlic (8 cloves, finely chopped): Divided use ensures you get bright sharp flavor in both the beef rub and sauce.
- Fresh thyme (2 tablespoons, divided): Offers subtle herbal freshness balancing the richness of the cream and beef.
- Dijon mustard (1 tablespoon): Adds a gentle tang that lifts the mushroom sauce perfectly.
- Heavy cream (1 cup, divided): For that luscious, velvety finish in the mushroom sauce.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 500ºF. This high heat is the secret to achieving a beautifully seared outside while keeping the inside wonderfully juicy and tender.
Step 2: Prepare the Beef
Place the trimmed and tied beef tenderloin on a cookie sheet with a cooling rack on top to allow air circulation around the roast. This setup helps it cook evenly and get that gorgeous crust we all love.
Step 3: Make the Herb and Garlic Rub
In a small bowl, whisk together the chopped rosemary, 1 tablespoon of fresh thyme, 4 cloves of garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil. This ensures every inch of the beef is coated with herbal, garlicky goodness that will permeate the meat during roasting.
Step 4: Rub the Beef
Pat your beef dry to help the rub stick even better, then massage the herb mixture all over the tenderloin in generous amounts. This step sets the foundation for the flavors you’ll taste in every slice.
Step 5: Roast to Perfection
Pop the beef into your preheated oven and bake for 22 to 30 minutes, depending on your preferred doneness. Aim for medium-rare by pulling the beef once it reaches 130ºF to 140ºF on a meat thermometer. Remember to take it out 5 to 10 degrees before, as it will continue to cook while resting. Cover loosely with foil and let it rest for 15 minutes before slicing. This pause is crucial for juicy, tender servings.
Step 6: Start Your Mushroom Sauce
While the beef roasts, heat a medium pan over medium-high heat and melt butter with 1 tablespoon olive oil. Add the finely chopped onion and sauté until translucent, about 5 minutes. Toss in the sliced mushrooms and continue to sauté until they’re nicely browned, around another 5 minutes. Then add 1 teaspoon salt, 4 cloves of garlic, and the remaining tablespoon of thyme, cooking for just a minute more to release their fragrance.
Step 7: Creamy Mustard Mushroom Sauce
Turn the heat down to low and slowly stir in ½ cup of heavy cream and the Dijon mustard until well combined. Gradually add the remaining heavy cream while stirring, allowing the sauce to thicken gently for 2 to 3 minutes. The creaminess balanced with the earthy mushrooms and tangy mustard is simply irresistible.
Step 8: Plate and Serve
Spoon the luscious mushroom sauce along the bottom of your serving platter, then nestle sliced beef tenderloin on top. Garnish with fresh thyme or parsley to add a pop of color and aroma. This Beef Tenderloin with Mushroom Sauce Recipe pairs beautifully with a glass of Cabernet Sauvignon to elevate your meal to the next level.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
Fresh thyme sprigs or finely chopped parsley add vibrancy and a subtle herbal aroma that complements the earthy mushroom sauce and rich beef perfectly. A light sprinkle of coarse sea salt over the sliced tenderloin just before serving can also enhance texture and flavor.
Side Dishes
For classic pairings, think creamy mashed potatoes or buttery roasted vegetables like asparagus or Brussels sprouts. These sides soak up the mushroom sauce wonderfully and provide a comforting, balanced plate. If you want a lighter option, simple steamed green beans or a fresh mixed green salad work beautifully too.
Creative Ways to Present
Impress your guests by arranging thin slices of the tenderloin in a fan shape over the mushroom sauce. For a more casual event, serve the beef and sauce atop toasted baguette slices as an elegant appetizer. You can also drizzle a little sauce over individual plates with microgreens for a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover roast tightly in foil or plastic wrap and refrigerate within two hours of cooking. Stored this way, the beef will stay juicy and flavorful for up to three days.
Freezing
If you want to tuck away some for later, slice the beef and freeze it in an airtight container or freezer bag, separated by parchment paper to prevent sticking. The mushroom sauce freezes well separately in a sealed container. Both will keep for up to two months in the freezer.
Reheating
To reheat, gently warm the beef in a low oven or microwave wrapped with a damp paper towel to maintain moisture. Warm the mushroom sauce separately on the stove over low heat, stirring frequently. Combining them just before serving will bring back the original harmony of flavors and textures.
FAQs
Can I use a different cut of beef?
While beef tenderloin is preferred for its tenderness and delicate flavor, you can try this technique with other tender cuts like ribeye or top sirloin. Keep in mind cooking times and doneness will vary slightly.
Is there a substitute for heavy cream in the mushroom sauce?
For a lighter version, you can use half-and-half or a mixture of milk and cream cheese for a similar creamy texture, though the sauce will be less rich and thick.
How do I know when the beef tenderloin is done?
The best way is to use a reliable meat thermometer. For medium-rare, remove the beef at 130ºF to 140ºF as it will continue to cook slightly while resting. This guarantees juicy, tender slices every time.
Can I prepare any parts of this recipe in advance?
You can prepare the herb garlic rub and mushroom slices beforehand to save time. Also, cooking the mushroom sauce a day ahead and reheating gently can streamline your meal prep on serving day.
What wine pairs best with Beef Tenderloin with Mushroom Sauce Recipe?
A full-bodied red like Cabernet Sauvignon or Merlot complements the richness of the beef and mushroom sauce beautifully, enhancing your dining experience.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe is a little touch of elegance that you can confidently bring to your dinner table. Its tender, flavorful meat paired with a smooth, creamy mushroom sauce is the kind of meal that creates lasting memories and encourages second helpings. I hope you give this recipe a try soon and enjoy every sumptuous bite as much as I do!
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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 elegant Beef Tenderloin with Mushroom Sauce recipe features a perfectly roasted, tender beef tenderloin seasoned with rosemary, garlic, and thyme, accompanied by a rich, creamy mushroom sauce made with baby bella mushrooms and Dijon mustard. Ideal for special occasions or a refined dinner, this dish combines robust flavors and a smooth, velvety sauce to impress any guest.
Ingredients
Beef Tenderloin
- 2 pounds beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours)
- 5 tablespoons olive oil, divided
- 2 tablespoons chopped rosemary
- 2 ½ teaspoons kosher salt, divided
- 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 prepare for roasting the beef.
- Prepare beef: Place your beef tenderloin on a cookie sheet atop a cooling rack while preparing the seasoning rub.
- Make the 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.
- Season beef: Pat the beef dry with paper towels, then rub the prepared herb and garlic mixture evenly all over the beef tenderloin.
- Roast beef: Bake the beef in the preheated oven for 22–30 minutes for medium-rare doneness (130˚F to 140˚F) or until desired temperature is reached. Use a meat thermometer to check. Remove from oven 5–10 degrees before target temperature as the meat will continue to cook while resting. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing.
- Prepare mushroom sauce base: While the beef roasts, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil, then sauté onions for 5 minutes until translucent. Add sliced mushrooms and cook for an additional 5 minutes.
- Add aromatics: Stir in 1 teaspoon kosher salt, remaining 4 cloves chopped garlic, and remaining 1 tablespoon fresh thyme. Cook for 1 more minute to combine flavors.
- Finish sauce: Lower heat to low. Add ½ cup heavy cream and Dijon mustard, stirring to combine thoroughly. Then add remaining ½ cup heavy cream and stir again. Let the sauce cook for 2–3 minutes until it thickens to a creamy consistency.
- Serve: Spoon mushroom sauce onto the bottom of the serving platter, arrange sliced beef tenderloin on top, sprinkle with fresh thyme or parsley garnish. Serve alongside your favorite sides, accompanied by a glass of Cabernet Sauvignon for an elegant meal.
Notes
- Allowing the beef tenderloin to come to room temperature before roasting ensures even cooking.
- Resting the meat after roasting is crucial for juicy, tender slices.
- The mushroom sauce can be made ahead and gently reheated before serving.
- Adjust garlic and herbs according to your taste preferences.
- The roasting time may vary depending on the size and thickness of the tenderloin; always use a meat thermometer for accurate doneness.
