There’s something truly magical about a perfectly cooked Beef Tenderloin with Mushroom Sauce Recipe that just warms the soul and impresses every time you serve it. This dish combines melt-in-your-mouth tenderloin with a silky, savory mushroom sauce, creating a harmony of flavors that feels elegant yet approachable. Whether you’re cooking for a special occasion or simply craving something exceptional, this recipe promises a delicious journey that’s both straightforward and deeply satisfying. Trust me, once you try this Beef Tenderloin with Mushroom Sauce Recipe, it’s going to become a treasured favorite in your collection!
Ingredients You’ll Need
The beauty of this Beef Tenderloin with Mushroom Sauce Recipe lies in its simplicity and the way each ingredient plays a vital role. Every component enhances the taste, texture, and color, making the final dish rich and vibrant without overwhelming your kitchen with complexity.
- Beef tenderloin (2 pounds, trimmed and tied): The star of the show; choosing a quality cut ensures tenderness and flavor.
- Olive oil (5 tablespoons, divided): Helps to sear the meat beautifully and lends a subtle fruitiness to the sauce and roast.
- Rosemary (2 tablespoons, chopped): Aromatic and earthy, rosemary adds a fragrant herbal note that complements the beef.
- Kosher salt (2 ½ teaspoons, divided): Essential for enhancing the natural flavors and seasoning both the beef and the sauce perfectly.
- Unsalted butter (2 tablespoons): Adds richness and silkiness, especially to the mushroom sauce.
- Onion (1 medium, finely chopped): Builds a savory base with gentle sweetness when cooked down.
- Baby bella mushrooms (8 ounces, thinly sliced): Provide earthiness and texture that pair wonderfully with the tender beef.
- Garlic (8 cloves, finely chopped, divided): Infuses the dish with a robust, aromatic depth, used in both the rub and sauce.
- Fresh thyme (2 tablespoons, divided): Offers subtle, peppery undertones, giving the sauce a fresh dimension.
- Dijon mustard (1 tablespoon): Adds a slight tang and complexity to the mushroom sauce.
- Heavy cream (1 cup, divided): Creates a luscious, creamy sauce that balances the earthiness of the mushrooms.
How to Make Beef Tenderloin with Mushroom Sauce Recipe
Step 1: Preheat Your Oven
Start by heating your oven to a blazing 500ºF so it’s ready to sear the beef and lock in all those precious juices. Getting the oven preheated is crucial to form that beautiful crust on the tenderloin, giving you that perfect balance between a flavorful exterior and tender center.
Step 2: Prepare the Beef for Seasoning
Place your beef tenderloin on a cookie sheet resting on top of a cooling rack. This setup allows the hot air to circulate evenly around the meat, helping it cook uniformly. While the beef sits here waiting, you can prepare the flavorful herb rub that makes all the difference.
Step 3: Make the Herb Rub
In a small bowl, whisk together the chopped rosemary, 1 tablespoon of fresh thyme, 4 cloves of finely chopped garlic, 1 ½ teaspoons of kosher salt, and 4 tablespoons of olive oil. This mixture combines fragrant herbs and garlic with oil and salt, creating a vibrant rub that will infuse the beef with irresistible flavor.
Step 4: Rub and Pat the Beef
Make sure to gently pat your beef dry to remove any moisture—that’s the secret to a nicely seared crust. Then, massage the herb rub all over the beef tenderloin, coating every inch evenly. This step seals the deal for flavor and texture as you prepare to roast.
Step 5: Roast to Perfection
Pop the beef into the preheated oven and roast it for 22 to 30 minutes, depending on your desired doneness. Aim for a medium-rare temperature between 130ËšF and 140ËšF; remember to remove it slightly before to allow carryover cooking as it rests. Tent with foil and give it a generous 15 minutes to relax, ensuring juicy, tender slices.
Step 6: Start Your Mushroom Sauce
While the beef is roasting, heat a medium pan to medium-high and melt the butter with 1 tablespoon of olive oil. Add finely chopped onions, cooking them until translucent—about 5 minutes. Then stir in the sliced baby bella mushrooms and sauté for another 5 minutes until they begin to soften and release flavor. Add a teaspoon of salt, the remaining garlic, and thyme, cooking just an additional minute to perk everything up.
Step 7: Finish the Mushroom Sauce
Turn the heat down to low, then stir in ½ cup of heavy cream alongside the Dijon mustard. Mix until smooth and combine well. Add the remaining heavy cream and continue stirring, allowing the sauce to gently simmer for 2 to 3 minutes. This step thickens the sauce to a luxurious texture that will beautifully complement your beef.
Step 8: Serve with Style
Spread a generous layer of the mushroom sauce on your serving platter, then place your rested slices of tenderloin on top. Sprinkle some fresh thyme or parsley for a lovely pop of color and freshness. Pair it with your favorite sides and a glass of Cabernet Sauvignon for an elevated dining experience that’s as joyful to look at as it is to eat.
How to Serve Beef Tenderloin with Mushroom Sauce Recipe
Garnishes
A simple sprinkle of fresh thyme or parsley truly brightens the dish, adding a fresh herbal aroma and a vibrant visual contrast. These subtle touches make each plate feel special and thoughtfully prepared.
Side Dishes
Rich and creamy mashed potatoes or buttery roasted vegetables work beautifully as side dishes, soaking up the mushroom sauce and rounding out the meal. A crisp green salad can add a refreshing balance to the richness of the tenderloin and sauce.
Creative Ways to Present
Try slicing the tenderloin into medallions and stacking them atop a bed of the mushroom sauce for an elegant presentation. Alternatively, serve the sauce in a small gravy boat to allow guests to add as much as they like, turning your Beef Tenderloin with Mushroom Sauce Recipe into a personalized, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place leftovers in an airtight container and refrigerate. The beef and mushroom sauce will stay fresh for up to three days, making for fantastic next-day lunches or dinners.
Freezing
You can freeze cooked beef tenderloin and mushroom sauce separately in freezer-safe containers for up to three months. This ensures you keep flavor and texture intact, ready for a quick gourmet meal anytime.
Reheating
Reheat gently in a pan over low heat or in the oven to prevent drying out the beef. Warm the mushroom sauce separately, stirring occasionally, then combine before serving to keep everything luscious and delicious.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and flavor, you can substitute with other cuts like filet mignon or a ribeye roast, though cooking times and texture will vary.
What if I don’t have fresh herbs on hand?
Dried rosemary and thyme work in a pinch, but reduce the amount to about one-third and add them early during cooking to allow their flavors to mellow and infuse the dish.
Can I make the mushroom sauce vegetarian?
Absolutely! Simply omit the mustard and substitute beef broth with vegetable broth if you want to avoid animal products while keeping the sauce flavorful and creamy.
How do I know when the beef is done without a thermometer?
A reliable method is the touch test, comparing the feel of the meat to the firmness of the fleshy part of your hand below the thumb for medium-rare, but investing in a good meat thermometer is the easiest way for perfect results every time.
What wine pairs best with this Beef Tenderloin with Mushroom Sauce Recipe?
A full-bodied red wine like Cabernet Sauvignon complements the rich flavors of the beef and mushroom sauce perfectly, enhancing the dining experience with balanced tannins and depth.
Final Thoughts
This Beef Tenderloin with Mushroom Sauce Recipe is one of those dishes that brings people together around the table, creating memories alongside unforgettable flavors. It’s approachable enough for a weeknight splurge but refined enough to impress guests without stress. Give it a try—you won’t regret welcoming this classic, elegant meal into your kitchen and heart.
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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 Dish
- Method: Baking
- Cuisine: American
Description
This succulent Beef Tenderloin with Mushroom Sauce is a perfect centerpiece for any special occasion. The tender beef is seasoned with fresh rosemary, thyme, and garlic, then oven-roasted to medium-rare perfection. Served with a rich and creamy mushroom sauce made from baby bella mushrooms, onions, garlic, Dijon mustard, and heavy cream, this dish offers a luxurious blend of flavors that pairs beautifully with a glass of Cabernet Sauvignon.
Ingredients
Beef Tenderloin and Rub
- 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)
- 2 tablespoons fresh thyme (divided)
- 8 cloves garlic (finely chopped, 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 prepare for roasting the beef tenderloin.
- Prepare Beef: Place the beef on a cookie sheet set above a cooling rack while you prepare the herb rub.
- Make Herb Rub: In a small bowl, whisk together chopped rosemary, 1 tablespoon thyme, 4 cloves of chopped garlic, 1 ½ teaspoons salt, and 4 tablespoons of olive oil.
- Apply Rub: Pat the beef dry with paper towels and rub the herb mixture all over the beef to coat it evenly.
- Roast Beef: Bake the beef in the preheated oven for 22-30 minutes, aiming for medium-rare doneness (internal temperature of 130ºF to 140ºF). Use a meat thermometer to check doneness. Remove the beef when it is 5-10 degrees shy of your target temperature, tent loosely with foil, and allow it to rest for 15 minutes before slicing.
- Cook Onions and Mushrooms: While the beef roasts, heat a medium pan over medium-high heat. Add butter and 1 tablespoon olive oil. Add chopped onions and cook for 5 minutes until translucent. Add sliced mushrooms and sauté for another 5 minutes.
- Add Seasonings to Mushrooms: Season with 1 teaspoon salt, remaining garlic, and thyme. Cook for an additional 1 minute while stirring.
- Prepare Mushroom Sauce: Reduce heat to low. Stir in ½ cup heavy cream and Dijon mustard, combining well. Then add the remaining heavy cream. Let the sauce cook for 2-3 minutes to thicken.
- Serve: Spread the mushroom sauce on the bottom of the serving platter. Place sliced beef tenderloin on top. Garnish with fresh thyme or parsley. Serve alongside your favorite sides and a glass of Cabernet Sauvignon.
Notes
- Allow the beef to come to room temperature before cooking to ensure even roasting.
- Use a meat thermometer to check for doneness to avoid overcooking the tenderloin.
- Resting the beef after roasting allows juices to redistribute, keeping the meat moist and tender.
- The mushroom sauce can be made ahead and gently reheated if desired.
- Pair this dish with red wine such as Cabernet Sauvignon for an enhanced dining experience.
