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
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
- 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.
