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
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 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.
