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If there’s one dish that oozes elegance and bursts with deep flavors, it has to be the Beef Tenderloin with Rich Mushroom Sauce Recipe. This recipe takes tender, juicy beef tenderloin and pairs it with a luxuriously creamy mushroom sauce that complements every bite. Whether it’s a special celebration or a cozy dinner at home, this dish promises both simplicity in preparation and an unforgettable dining experience that will have your friends asking for seconds. Trust me, mastering this recipe means you’ll always have a go-to for impressing with minimal fuss.
Ingredients You’ll Need
These ingredients might be few, but each one is absolutely essential to create that perfect balance of flavor, texture, and aroma in this Beef Tenderloin with Rich Mushroom Sauce Recipe. From the fresh herbs that brighten the dish to the creamy sauce that adds indulgence, everything plays a key role.
- Beef tenderloin (2 pounds, trimmed and tied): The star protein that’s wonderfully tender and juicy when cooked just right.
- Olive oil (5 tablespoons, divided): Adds richness and helps create a beautiful sear on the beef and caramelization in the mushrooms.
- Rosemary (2 tablespoons, chopped): Offers an earthy, pine-like aroma that pairs superbly with beef.
- Kosher salt (2 ½ teaspoons, divided): Essential for seasoning and bringing out all the natural flavors.
- Unsalted butter (2 tablespoons): Adds creaminess and helps sauté the onions and mushrooms with depth.
- Onion (1 medium, finely chopped): Gives subtle sweetness and texture to the mushroom sauce.
- Baby bella mushrooms (8 ounces, thinly sliced): Bring umami richness and a satisfying bite to the sauce.
- Garlic (8 cloves, finely chopped, divided): Infuses the dish with fragrant warmth without overpowering it.
- Fresh thyme (2 tablespoons, divided): Adds herbal freshness and complexity to both the rub and the sauce.
- Dijon mustard (1 tablespoon): Lends tangy depth that balances the creaminess perfectly.
- Heavy cream (1 cup, divided): Creates that silky, luscious texture in the mushroom sauce.
How to Make Beef Tenderloin with Rich Mushroom Sauce Recipe
Step 1: Preheat and Prepare the Beef
Start by preheating your oven to a blazing 500ºF to achieve the perfect roast. Place your trimmed and tied beef tenderloin on a cookie sheet atop a cooling rack—this allows air to circulate and helps the meat cook evenly. Leaving the beef at room temperature for 1 to 2 hours before cooking makes such a difference in achieving an even doneness and that melt-in-your-mouth tenderness.
Step 2: Make the Flavorful Herb Rub
Mix together chopped rosemary, a tablespoon of fresh thyme, four cloves of finely chopped garlic, 1 ½ teaspoons of kosher salt, and four tablespoons of olive oil in a small bowl. This vibrant rub will coat the beef with so much aromatic goodness, giving it an irresistible crust once baked. Pat your beef dry to ensure the rub sticks well, thenMassage the rub all over the tenderloin thoroughly.
Step 3: Roast the Beef to Perfection
Place the rubbed beef tenderloin into your preheated oven and roast it for 22 to 30 minutes. Use a meat thermometer to check for medium-rare doneness—aim for an internal temperature of 130ºF to 140ºF. Keep in mind to remove it from the oven when it’s about 5 to 10 degrees shy of your target temperature since it will continue cooking while resting. Tent it loosely with foil for 15 minutes to allow the juices to redistribute, ensuring each slice is juicy and tender.
Step 4: Create the Rich Mushroom Sauce
While the beef roasts, heat a medium pan over medium-high heat. Melt two tablespoons of butter with one tablespoon of olive oil, then toss in the finely chopped onion. Sauté for about five minutes until translucent and fragrant. Add the thinly sliced baby bella mushrooms and cook for another five minutes, letting them release their juices. Sprinkle one teaspoon of kosher salt, the remaining chopped garlic, and the rest of the fresh thyme; cook together for a minute to deepen the flavor.
Step 5: Finish the Mushroom Sauce
Lower the heat to low and stir in half a cup of heavy cream with the Dijon mustard, blending them beautifully into the mushroom mixture. Then add the remaining heavy cream and continue stirring. Let the sauce cook gently for two to three minutes until it thickens up just right—silky, luscious, and ready to crown that beef.
Step 6: Plate and Serve
Spread a generous layer of the rich mushroom sauce onto the base of your serving platter. Arrange the sliced beef tenderloin over the sauce, and scatter fresh thyme or parsley for a lovely herbal pop of color and aroma. Now you have a stunning presentation that’s as delicious as it looks—perfect for sharing with loved ones!
How to Serve Beef Tenderloin with Rich Mushroom Sauce Recipe
Garnishes
Fresh thyme or parsley sprigs are classic garnishes that provide a subtle herbal brightness to each bite. For a touch of elegance, you can also add a sprinkle of flaky sea salt just before serving to enhance the beef’s natural flavors.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables to soak up all that rich mushroom sauce. For a lighter option, try steamed green beans or a crisp arugula salad dressed simply with lemon and olive oil.
Creative Ways to Present
Try serving individual portions on warm plates with a drizzle of sauce artistically swirled beneath each slice. You can also create elegant mini beef tenderloin medallions topped with mushroom sauce for a stunning appetizer option. For festive occasions, arrange the beef slices around a rustic wooden board alongside charcuterie and roasted garlic for a shared feast experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover beef tenderloin slices and mushroom sauce separately in airtight containers. They will keep well in the refrigerator for up to four days, making it easy to enjoy a delicious meal again without starting from scratch.
Freezing
Both the beef and the mushroom sauce can be frozen, but for best texture and flavor, freeze separately. Wrap the beef tightly in plastic wrap followed by foil, then place in a freezer bag. The sauce should be cooled completely before storing in a freezer-safe container. Both can be frozen for up to two months.
Reheating
Reheat the beef gently in a low oven (about 250ºF) wrapped in foil to keep it tender. Warm the mushroom sauce slowly over low heat on the stovetop, stirring occasionally, to prevent it from breaking or curdling. Combining them once warmed will bring back that restaurant-quality experience at home!
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and quick cooking time, you could substitute a center-cut strip steak or filet mignon medallions for smaller portions. Just adjust cooking times accordingly.
What’s the best way to check if the beef is cooked correctly?
Using a reliable meat thermometer is key. For medium-rare, remove the beef at around 130ºF to 135ºF internal temperature and let it rest; the temperature will rise slightly.
Can I make the mushroom sauce ahead of time?
Absolutely! The mushroom sauce can be prepared a day ahead and gently reheated on the stovetop. Just make sure to stir frequently to maintain its smooth texture.
Is this recipe suitable for special occasions?
Definitely. The Beef Tenderloin with Rich Mushroom Sauce Recipe has that wow-factor perfect for celebrations or dinner parties. It’s elegant yet approachable so everyone can enjoy it.
Can I substitute heavy cream with a lighter alternative?
You can try half-and-half or a mixture of milk and sour cream, but keep in mind the sauce may be less rich and creamy. Adjust seasoning to compensate.
Final Thoughts
This recipe truly captures the essence of indulgence with its tender beef and velvety mushroom sauce. The Beef Tenderloin with Rich Mushroom Sauce Recipe promises an impressive, delicious meal that’s surprisingly straightforward to make. So go ahead, treat yourself and your loved ones to this unforgettable dish that’s sure to become a cherished favorite!
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Beef Tenderloin with Rich 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 features a perfectly roasted beef tenderloin seasoned with a fragrant rosemary and garlic rub, complemented by a rich and creamy mushroom sauce made with baby bella mushrooms, onions, thyme, and dijon mustard. Ideal for special occasions or a gourmet dinner, this dish is roasted in the oven to medium-rare perfection and served with an indulgent sauce that elevates the flavor to restaurant-quality elegance.
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 rosemary, chopped
- 2 ½ teaspoons kosher salt, divided
- 4 cloves garlic, finely chopped, divided
- 2 tablespoons fresh thyme, divided
Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces baby bella mushrooms, thinly sliced
- 4 cloves garlic, finely chopped (remaining from above)
- 1 teaspoon kosher salt (for the sauce)
- ½ cup heavy cream
- ½ cup heavy cream (remaining from the 1 cup total)
- 1 tablespoon dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 500ºF to ensure a hot environment for roasting the beef tenderloin evenly and quickly.
- Prepare the Beef: Place the beef tenderloin on a cookie sheet atop a cooling rack to allow air circulation underneath, promoting uniform cooking. While the beef rests, prepare the rosemary and garlic rub.
- Make the Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon fresh thyme, 4 cloves finely chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons olive oil. This fragrant mixture will infuse the beef with savory herbaceous flavors.
- Season the Beef: Pat the beef dry with paper towels to remove moisture, then rub the prepared herb mixture all over the surface of the beef, ensuring an even coating.
- Roast the Beef: Bake the beef in the preheated oven for 22 to 30 minutes for medium-rare doneness (130ºF to 140ºF internal temperature) or until it reaches your preferred doneness. Use a meat thermometer for accuracy. Remove the beef from the oven 5 to 10 degrees before it reaches the target temperature as it will continue to cook while resting.
- Rest the Beef: Transfer the roast to a cutting board and loosely tent it with foil. Let it rest for 15 minutes to allow juices to redistribute, resulting in a tender and juicy cut. Meanwhile, prepare the mushroom sauce.
- Sauté Onions and Mushrooms: Heat a medium pan over medium-high heat and add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Add finely chopped onions and cook for 5 minutes until translucent. Add sliced baby bella mushrooms and sauté for another 5 minutes. Then add 1 teaspoon kosher salt, remaining garlic, and 1 tablespoon fresh thyme; cook for an additional minute to release aromas.
- Prepare the Mushroom Sauce: Lower the heat to low. Pour in ½ cup heavy cream and dijon mustard, stirring to combine thoroughly. Add the remaining ½ cup heavy cream and stir. Allow the sauce to cook for 2 to 3 minutes until it thickens slightly, developing a creamy consistency perfect for serving.
- Serve: Spread the mushroom sauce on the bottom of the serving platter, slice the rested beef tenderloin, and arrange the slices over the sauce. Garnish with fresh thyme or parsley. Serve alongside your favorite side dishes and a glass of Cabernet Sauvignon for a complete meal.
Notes
- For best results, bring the beef tenderloin to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to avoid overcooking and achieve your desired level of doneness.
- Resting the beef after cooking is crucial to retain its juices and tenderness.
- You can substitute baby bella mushrooms with cremini or white button mushrooms if preferred.
- This recipe pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.
- Leftover mushroom sauce can be refrigerated and used as a gravy or added to pasta dishes.
