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
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 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.
