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

Scale

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)

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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.