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
Scale
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.
