If you’re looking to impress at your next dinner party or simply indulge in a comforting, elegant meal, this Beef Tenderloin with Mushroom Sauce Recipe is absolutely a must-try. Tender, juicy beef tenderloin pairs perfectly with a rich, creamy mushroom sauce that’s packed with fragrant herbs and a touch of Dijon mustard to elevate every bite. This dish hits all the right notes: succulent protein, earthy mushrooms, and a luscious sauce—making it a standout favorite that feels fancy but comes together with surprisingly simple steps. Trust me, once you try this recipe, it’ll become one of your go-to special occasion dishes you’ll want to make again and again.
Ingredients You’ll Need
The magic of the Beef Tenderloin with Mushroom Sauce Recipe lies in its straightforward yet flavorful ingredients. Each item plays an important role, whether it’s the tender beef delivering melt-in-your-mouth texture or the fresh herbs adding bright, aromatic notes that balance out the richness.
- Beef tenderloin (2 pounds): Center-cut and trimmed, it offers the perfect tender and lean beef texture.
- Olive oil (5 tablespoons): Used for searing and cooking, it brings a smooth, fruity warmth to the dish.
- Rosemary (2 tablespoons, chopped): This herb infuses a fragrant earthiness that pairs beautifully with beef.
- Kosher salt (2 ½ teaspoons): Essential to amplify the natural flavors and create a savory crust.
- Unsalted butter (2 tablespoons): Adds richness and helps caramelize onions and mushrooms perfectly.
- Onion (1 medium, finely chopped): Provides a natural sweetness that softens and blends seamlessly into the sauce.
- Baby bella mushrooms (8 ounces, sliced): Their meaty texture and deep umami flavor bring the sauce to life.
- Garlic (8 cloves, finely chopped): Divided usage ensures a powerful, yet balanced garlicky kick.
- Fresh thyme (2 tablespoons, divided): Adds a subtle fragrant herbaceous note, enhancing complexity.
- Dijon mustard (1 tablespoon): Brings a tangy depth that brightens the sauce and complements the beef.
- Heavy cream (1 cup, divided): Provides that velvety, luscious finish essential for a perfect mushroom sauce.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat the Oven
Start by heating your oven to a sizzling 500 degrees Fahrenheit. This high heat is key for getting that beautiful crust on your beef tenderloin, locking in juices and ensuring your roast stays tender and flavorful.
Step 2: Prepare the Beef
Place your beef tenderloin on a cookie sheet set over a cooling rack. This allows air to circulate evenly around the roast, ensuring an even sear as it bakes.
Step 3: Make the Herb Garlic Rub
In a small bowl, whisk together chopped rosemary, one tablespoon of thyme, four cloves of garlic, a pinch of kosher salt, and four tablespoons of olive oil. This blend of herbs and garlic forms a fragrant, flavorful rub that will enhance every bite of your beef.
Step 4: Season the Beef
Pat the beef dry with paper towels to help the rub adhere better, then coat it thoroughly with your herb and garlic mixture. This step is where the flavors start to really sink in.
Step 5: Roast the Beef
Place the beef in the oven and roast for 22-30 minutes, aiming for medium-rare at an internal temperature of 130 to 140 degrees Fahrenheit. Remember to remove the beef from the oven when it’s 5-10 degrees shy of your target temperature—the residual heat will carry it to perfection. Let it rest, loosely covered with foil, for 15 minutes before slicing. Resting is crucial as it lets the juices redistribute so every slice is juicy and tender.
Step 6: Cook the Mushroom Sauce Base
While the beef roasts, heat a medium pan over medium-high heat. Add the butter and one tablespoon of olive oil, then toss in the chopped onion. Cook until soft and translucent, about five minutes. Then add the sliced mushrooms and continue sautéing for another five minutes, until they’re perfectly caramelized and flavorful.
Step 7: Add Garlic, Herbs, and Cream
Stir in one teaspoon of salt, the remaining garlic cloves, and the leftover thyme. Sauté for one more minute to let those flavors bloom. Lower the heat and stir in half the heavy cream along with the Dijon mustard. Once mixed, add the rest of the cream and let the sauce gently thicken for two to three minutes while stirring frequently. This creamy sauce is what makes this recipe truly special.
Step 8: Plate and Serve
Spread the mushroom sauce on the bottom of your serving platter, then arrange the sliced beef tenderloin on top. Sprinkle with fresh thyme or parsley to add a pop of color and fresh herbaceous brightness. Serve alongside your favorite sides and pour a glass of bold Cabernet Sauvignon to round out the meal.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
Fresh herbs like thyme or parsley add not just vivid green color but also a fresh fragrant note that contrasts beautifully with the creamy sauce. A light sprinkle right before serving will make the dish look as vibrant as it tastes.
Side Dishes
This dish pairs wonderfully with classic roast potatoes, buttery mashed potatoes, or even a light green vegetable like sautéed asparagus or green beans. These sides bring balance by adding textures and flavors that complement the tenderloin and sauce without competing with them.
Creative Ways to Present
For a rustic look, serve the beef slices stacked slightly overlapping atop the mushroom sauce, letting the sauce pool naturally around the meat. Or for a more elegant touch, individually plate the beef with a spoonful of sauce artfully drizzled over each piece. A sprinkle of coarse sea salt crystals and a fresh herb sprig on top finishes the presentation beautifully.
Make Ahead and Storage
Storing Leftovers
Place any leftover beef and mushroom sauce in airtight containers and store in the refrigerator for up to 3 days. Keep the beef and sauce separate if possible, to preserve the texture and flavor of the meat.
Freezing
You can freeze both the beef and mushroom sauce separately for up to 2 months. Be sure to thaw thoroughly in the refrigerator overnight before reheating for best results.
Reheating
Reheat gently in a saucepan over low heat, stirring the mushroom sauce occasionally to prevent it from separating. Warm the beef slices in the oven wrapped loosely in foil at a low temperature to avoid drying out. This keeps the tenderloin juicy and the sauce silky.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and mild flavor, you can also use filet mignon or a well-trimmed ribeye. Keep in mind that cooking times and textures will vary.
What type of mushrooms work best?
Baby bella mushrooms are recommended for their flavor and texture, but cremini or white button mushrooms can also be used if that’s what you have on hand.
How do I know when the tenderloin is cooked perfectly?
The key is using a meat thermometer and aiming for 130-140 degrees Fahrenheit for medium-rare. Remember to let it rest so the temperature rises slightly and juices redistribute.
Can I make the mushroom sauce ahead of time?
Absolutely! The mushroom sauce can be prepared a day ahead and gently reheated before serving. Just stir it occasionally while warming to keep it smooth.
Is this recipe suitable for special occasions?
Yes! The Beef Tenderloin with Mushroom Sauce Recipe feels luxurious and impressive enough for holidays, celebrations, or intimate dinners, yet it’s straightforward enough to make at home with confidence.
Final Thoughts
There’s something truly special about a perfectly cooked beef tenderloin paired with a creamy, herb-infused mushroom sauce. This Beef Tenderloin with Mushroom Sauce Recipe not only brings restaurant-quality taste to your table but also offers a comforting and elegant meal that’s sure to delight anyone you share it with. Give it a try—you’ll be thrilled with the results and proud to have such a stunning dish ready for your next gathering or quiet night in.
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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 elegant Beef Tenderloin with Mushroom Sauce recipe features a perfectly roasted beef tenderloin rubbed with rosemary and garlic, paired with a creamy, savory mushroom sauce made from baby bella mushrooms, onions, and heavy cream. Ideal for special occasions or a luxurious dinner, this dish balances rich flavors and tender textures, served best with a side of your choice and a glass of Cabernet Sauvignon.
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 fresh rosemary, chopped
- 2 ½ teaspoons kosher salt, divided
- 4 cloves garlic, finely chopped (divided as 4 cloves for rub and 4 cloves for sauce)
- 2 tablespoons fresh thyme, divided
Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 8 ounces baby bella mushrooms, thinly sliced
- 1 tablespoon Dijon mustard
- 1 cup heavy cream, divided
Instructions
- Preheat Oven: Preheat your oven to 500ºF to ensure it is hot enough to properly roast the beef tenderloin for a perfect crust and juicy interior.
- Prepare Beef and Rack: Place your beef on a cookie sheet set over a cooling rack to allow even heat circulation around the meat during roasting.
- Make the Herb Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon fresh thyme, 4 cloves chopped garlic, 1 ½ teaspoons kosher salt, and 4 tablespoons olive oil to create a flavorful aromatic rub.
- Apply Rub: Pat the beef dry thoroughly to ensure the rub adheres well, then coat the entire surface of the beef tenderloin with the prepared rub mixture.
- Roast Beef: Bake the beef in the preheated oven for 22 to 30 minutes for medium-rare doneness, aiming for an internal temperature of 130ºF to 140ºF. Use a meat thermometer to check doneness. Remove from oven 5-10 degrees before desired temperature as the roast will continue to cook while resting. Transfer to a cutting board and loosely tent with foil; let rest for 15 minutes before slicing.
- Prepare Mushroom Sauce: While the beef roasts, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil, then sauté the chopped onion for 5 minutes until translucent. Add sliced mushrooms and cook for an additional 5 minutes until they release their moisture and soften.
- Finish Mushroom Sauce: Stir in 1 teaspoon kosher salt, remaining 4 cloves garlic, and 1 tablespoon fresh thyme. Cook for 1 more minute until fragrant. Reduce heat to low and add ½ cup heavy cream and Dijon mustard, stirring to combine. Then add the remaining ½ cup heavy cream and stir again. Let the sauce cook for 2-3 minutes to thicken slightly.
- Serve: Spoon mushroom sauce onto the bottom of a serving platter, arrange sliced beef tenderloin on top, and garnish with fresh thyme or parsley. Serve with your favorite side dishes and enjoy with a glass of Cabernet Sauvignon.
Notes
- Allow beef to come to room temperature before roasting for even cooking.
- Use a meat thermometer to achieve desired doneness accurately.
- Resting the beef after roasting is crucial for juicy, tender slices.
- You can substitute baby bella mushrooms with cremini or white button mushrooms if unavailable.
- Dijon mustard adds depth to the sauce but can be omitted for a milder flavor.
- Serve immediately after resting and assembling for best flavor and texture.
