If you are craving something truly impressive yet comforting, this Beef Tenderloin with Mushroom Sauce Recipe is your go-to. Imagine a perfectly roasted beef tenderloin, its exterior beautifully seasoned with herbs and garlic, giving way to a tender, juicy interior that melts in your mouth. Paired with a luscious, creamy mushroom sauce that brings layers of earthiness and richness, this dish transforms any meal into a special occasion. It’s straightforward enough to prepare with simple ingredients but delivers restaurant-quality elegance right in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to unlocking the magic of this recipe. Each element plays a crucial role from infusing the beef with herbal aroma to creating the silky mushroom sauce that ties everything together. These essential ingredients combine to offer vibrant flavors, satisfying textures, and eye-catching color.
- 2 pounds beef tenderloin (trimmed and tied, at room temperature for 1 to 2 hours): The star of the dish, providing tender, juicy meat that cooks evenly.
- 5 tablespoons olive oil (divided): Helps in creating a golden crust and adds a subtle fruity base to the dish.
- 2 tablespoons rosemary (chopped): Offers a fragrant and piney flavor that brightens the beef.
- 2 ½ teaspoons kosher salt (divided): Essential for seasoning and enhancing all the natural flavors.
- 2 tablespoons unsalted butter: Adds richness to the mushroom sauce and helps sauté the vegetables.
- 1 medium onion (finely chopped): Provides sweetness and depth to the sauce.
- 8 ounces baby bella mushrooms (thinly sliced): Brings earthiness and a meaty bite to the creamy sauce.
- 8 cloves garlic (finely chopped, divided): Imparts pungency and warmth, balancing the richness.
- 2 tablespoons fresh thyme (divided): Adds a delicate herbaceous note that complements both beef and mushrooms.
- 1 tablespoon Dijon mustard: Offers a subtle tang and sharpness to lift the sauce.
- 1 cup heavy cream (divided): Creates that velvety texture that makes the mushroom sauce irresistible.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to a blazing 500ºF. This high heat is key to achieving that gorgeous crust on the beef tenderloin. Meanwhile, place your tenderloin on a cookie sheet set on a cooling rack to allow even roasting while you prepare the rub.
Step 2: Make the Herb Garlic Rub
In a small bowl, whisk together the chopped rosemary, 1 tablespoon of fresh thyme, 4 cloves of finely chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons of olive oil. This fragrant rub will infuse the beef with bright herbal flavors and garlic depth that permeate the entire roast.
Step 3: Season the Beef
Pat your beef tenderloin dry with paper towels to ensure the rub adheres perfectly. Then, massage the herb and garlic mixture all over the beef, making sure every inch is coated for maximum flavor and a beautiful crust.
Step 4: Roast to Perfection
Place the rub-coated beef into your preheated oven and roast for 22 to 30 minutes, aiming for medium-rare doneness at an internal temperature of 130ºF to 140ºF. Use a meat thermometer for accuracy. Remember to remove the beef when it’s 5 to 10 degrees under your target temperature since it will continue cooking while resting. Tent it loosely with foil and let it rest for 15 minutes to allow the juices to redistribute before slicing.
Step 5: Prepare the Mushroom Sauce
While the beef roasts, heat a medium pan to medium-high heat. Add butter and one tablespoon of olive oil. Sauté the finely chopped onions for about 5 minutes until translucent and soft. Then add the sliced baby bella mushrooms and continue sautéing for another 5 minutes until they release their moisture and begin to brown. Season with 1 teaspoon kosher salt, the remaining 4 cloves of garlic, and the remaining tablespoon of thyme; cook for an additional minute to marry the flavors.
Step 6: Finish the Sauce
Lower the pan heat to low, then stir in ½ cup of heavy cream and the Dijon mustard, combining thoroughly. Add the remaining ½ cup of heavy cream and stir gently. Let the sauce cook for 2 to 3 minutes, allowing it to thicken into a rich, creamy consistency perfect for draping over the tenderloin.
Step 7: Assemble and Serve
Pour some of the mushroom sauce at the base of your serving platter. Arrange the sliced beef tenderloin on top, then sprinkle with fresh thyme or parsley for just the right touch of green freshness. The sauce acts as a savory bed, ensuring every bite combines luscious meat and creamy mushrooms effortlessly.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
A sprinkle of fresh thyme or a few sprigs of parsley lends a vibrant pop of color and an extra layer of earthiness that complements the mushroom sauce beautifully. For a little more flair, cracked black pepper or a drizzle of truffle oil can elevate the flavors even further.
Side Dishes
This Beef Tenderloin with Mushroom Sauce Recipe plays wonderfully alongside creamy mashed potatoes, roasted garlic asparagus, or buttery green beans. Each side adds its own texture and flavor component, creating a well-rounded plate. For wine lovers, a glass of full-bodied Cabernet Sauvignon pairs perfectly, enhancing the richness of the beef and sauce.
Creative Ways to Present
For a festive touch, serve the sliced tenderloin on a wooden cutting board with the sauce on the side for guests to spoon over as desired. Alternatively, plate individual portions with a drizzle of mushroom sauce artistically around the plate, garnished with edible flowers or microgreens for an elegant dinner party vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftover beef tenderloin with mushroom sauce, store them separately in airtight containers in the refrigerator. Keeping the sauce and meat apart preserves their textures better and keeps the beef juicy and the sauce fresh.
Freezing
You can freeze leftover beef and mushroom sauce for up to 2 months. Wrap the beef tightly in plastic wrap and then foil to prevent freezer burn. Store the mushroom sauce in a separate freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the mushroom sauce on low heat, stirring occasionally to prevent separation. Warm beef slices in a low oven or covered skillet just until heated through to avoid overcooking and drying out the meat.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is prized for its tenderness and flavor, you can use other cuts like filet mignon or ribeye, adjusting cooking times accordingly to maintain the perfect doneness.
Is it necessary to tie the beef tenderloin?
Tying helps the beef maintain its shape during roasting, ensuring even cooking and a uniform presentation, so it’s highly recommended for this recipe.
Can I prepare the mushroom sauce ahead of time?
Absolutely! The mushroom sauce can be made a day in advance and gently reheated just before serving. This makes dinner preparation easier and stress-free.
How do I know when the beef is done perfectly?
The best way is to use an instant-read meat thermometer. For medium-rare, remove the beef at 130ºF to 140ºF as it will continue to cook while resting.
What wine pairs best with this Beef Tenderloin with Mushroom Sauce Recipe?
A full-bodied red like Cabernet Sauvignon or Merlot complements the richness of the beef and the earthy mushroom sauce wonderfully, making for a delightful dining experience.
Final Thoughts
There is something truly heartwarming about sharing a beautifully cooked Beef Tenderloin with Mushroom Sauce Recipe with family or friends. The harmony between the tender, savory beef and the silky mushroom sauce is a crowd-pleaser every single time. Whether for a cozy family dinner or a sophisticated celebration, this recipe promises to delight and impress. Give it a try—you might just discover your new favorite go-to dish for special occasions.
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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 succulent Beef Tenderloin with Mushroom Sauce recipe combines perfectly roasted beef tenderloin with a rich, creamy mushroom sauce infused with fresh herbs and garlic. Ideal for special occasions or a sophisticated dinner, this dish offers a tender, juicy centerpiece complemented by a luxurious sauce that’s easy to prepare and full of flavor.
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)
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 prepare for roasting the beef tenderloin.
- Prepare Beef: Place the beef on a cookie sheet set over a cooling rack to allow air circulation while preparing the seasoning rub.
- Make Herb 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 to create a flavorful rub.
- Season Beef: Pat the beef dry thoroughly then evenly rub the herb mixture all over the surface of the beef tenderloin.
- Roast Beef: Roast the beef in the preheated oven for 22-30 minutes for medium-rare doneness (130ËšF to 140ËšF), or until desired temperature is reached; use a meat thermometer. Remove the roast from the oven 5-10 degrees before desired doneness as it will continue to cook while resting. Transfer beef to a cutting board, loosely tent with foil, and rest for 15 minutes before slicing.
- Sauté Vegetables: While the beef cooks, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil. Add finely chopped onions and cook for about 5 minutes until translucent. Add thinly sliced mushrooms and cook for an additional 5 minutes. Add 1 teaspoon salt, 4 cloves chopped garlic, and 1 tablespoon thyme; sauté for 1 more minute to release flavors.
- Prepare Sauce: Reduce heat to low, then stir in ½ cup of heavy cream and Dijon mustard until combined. Add the remaining ½ cup of heavy cream and stir again. Let the sauce cook for 2-3 minutes to thicken slightly, stirring occasionally.
- Serve: Spread the mushroom sauce on the bottom of a serving platter. Slice the rested beef tenderloin and arrange it over the sauce. Garnish with fresh thyme or parsley. Serve alongside your favorite side dishes and enjoy with a glass of Cabernet Sauvignon.
Notes
- Allowing the beef to come to room temperature before roasting ensures more even cooking.
- Use a meat thermometer for precise doneness and remove the beef 5-10 degrees before desired temperature as it rests.
- The mushroom sauce can be made a day ahead and reheated gently before serving.
- Pair this dish with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
- For a gluten-free meal, ensure Dijon mustard used is gluten-free.
