If you’re looking for a show-stopping dish that is elegant, flavorful, and sure to impress, this Beef Tenderloin with Creamy Mushroom Sauce is the perfect choice. The tenderloin is roasted to perfection, resulting in melt-in-your-mouth slices of beef that are rich, buttery, and full of flavor. Paired with a decadent, velvety mushroom sauce, this recipe is the ultimate centerpiece for any special occasion or indulgent dinner.
Ingredients:
For the Beef Tenderloin:
• 1.2kg / 2.4lb beef tenderloin (center cut)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
For the Creamy Mushroom Sauce:
• 4 tablespoons butter
• 500g / 1lb mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine or beef broth
• 1 cup beef broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
• 1 tablespoon fresh parsley or chives (for garnish)
Instructions:
1. Preheat the Oven:
• Preheat your oven to 240°C / 450°F for all oven types. A hot oven is essential for achieving the perfect sear on the beef while keeping the inside tender and juicy.
2. Prepare the Tenderloin:
• If the tenderloin has a thin tail end, tuck it under itself to create a consistent thickness throughout. This ensures even cooking. Secure the shape by tying the beef at intervals with kitchen string.
• Pat the beef dry with paper towels, then rub it all over with olive oil. Generously season the beef with salt and pepper.
3. Roast the Beef:
• Place the tenderloin on a rack set over a roasting pan. The rack allows for even air circulation, which helps the beef roast evenly.
• Roast in the preheated oven for about 25 minutes for rare, 30 minutes for medium-rare, or 35 minutes for medium. For best results, use a meat thermometer to check the internal temperature (see notes below).
4. Rest the Beef:
• Remove the tenderloin from the oven and transfer it to a tray. Cover loosely with aluminum foil and let it rest for 20 minutes. Resting is critical—it allows the juices to redistribute, resulting in a moist and tender roast.
5. Prepare the Mushroom Sauce:
• While the beef rests, heat the butter in a large skillet over high heat. Once melted, add the sliced mushrooms and cook until golden brown, about 5 minutes. Stir occasionally to ensure even browning.
• Add the minced garlic and cook for another minute, allowing its aroma to develop. Pour in the white wine (or beef broth) and stir, scraping up any flavorful browned bits from the bottom of the skillet.
• Add the beef broth, heavy cream, Dijon mustard, and thyme to the skillet. Stir to combine, then bring the mixture to a gentle simmer. Cook for about 5 minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve the Beef:
• Once the beef has rested, slice it into thick, even slices. Arrange the slices on a serving platter and generously spoon the creamy mushroom sauce over the top. Garnish with freshly chopped parsley or chives for a burst of freshness.
Why You’ll Love This Recipe:
This recipe strikes the perfect balance between simplicity and sophistication, making it an ideal choice for dinner parties, holiday meals, or whenever you want to elevate your cooking. The beef tenderloin is incredibly tender, practically melting in your mouth with every bite. The mushroom sauce is rich and luscious, with earthy undertones from the mushrooms and a subtle tang from the Dijon mustard. Together, they create a harmonious dish that’s bursting with flavor.
Not only is this dish impressive, but it’s also straightforward to prepare. The beef roasts in under 40 minutes, and the sauce comes together in one pan while the meat rests. It’s a foolproof recipe that delivers restaurant-quality results at home.
Serving Tips:
• Accompaniments: Pair this dish with creamy mashed potatoes, roasted vegetables, or a simple side of buttered green beans. The richness of the sauce complements starches and greens beautifully.
• Wine Pairing: A robust red wine like Cabernet Sauvignon or Merlot pairs wonderfully with the beef and enhances the flavors of the sauce.
• Presentation: For an extra touch of elegance, serve the beef on a large platter with the mushroom sauce drizzled over the slices. Garnish with additional herbs and serve the remaining sauce on the side for guests to help themselves.
• Make-Ahead Tips: The mushroom sauce can be made ahead of time and reheated gently before serving. This saves you time and ensures everything is ready to go when the beef is carved.
Cooking Notes:
• For perfect doneness, use a meat thermometer to check the internal temperature of the tenderloin:
• Rare: 49°C / 120°F
• Medium-rare: 57°C / 135°F
• Medium: 63°C
