Name: Beef Tenderloin with Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds beef tenderloin, trimmed and tied (at room temperature for 1 to 2 hours); 5 tablespoons olive oil, divided; 2 tablespoons rosemary, chopped; 2 ½ teaspoons kosher salt, divided; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 8 ounces baby bella mushrooms, thinly sliced; 8 cloves garlic, finely chopped, divided; 2 tablespoons fresh thyme, divided; 1 tablespoon dijon mustard; 1 cup heavy cream, divided

Jump to Recipe· 4.2 from 58 reviews

If you’re craving a dish that oozes elegance and rich flavor, this Beef Tenderloin with Mushroom Sauce Recipe is an absolute winner. Tender, juicy beef tenderloin paired with a luscious, creamy mushroom sauce creates a harmony of tastes that feels like a special occasion every time you sit down to eat. The combination of fresh herbs, garlic, and mustard in the sauce brings out the natural earthiness of the mushrooms while complementing the exquisite beef. It’s a recipe that’s both impressive and surprisingly approachable, perfect for dinner parties or a heartfelt weeknight treat.

Ingredients You’ll Need

A white plate holds four thick slices of cooked meat arranged in a line from the bottom right to the top left. Each slice is covered with a creamy light brown mushroom sauce that includes many small, sliced mushrooms with a slightly glossy texture. Bright green parsley leaves are sprinkled on top of the meat and sauce, adding a fresh pop of color. To the right of the plate, a shiny metal fork and spoon rest together, partially covering the edge of the meat. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet play pivotal roles in crafting the beautifully balanced flavor and texture of this dish. Each item has been chosen to enhance the tender beef and dreamy mushroom sauce, resulting in a meal that feels indulgent but is totally doable at home.

2 pounds beef tenderloin, trimmed and tied: The star of the dish, tender and perfect for roasting evenly.
5 tablespoons olive oil, divided: Used for searing and sautéing, adding richness and depth.
2 tablespoons rosemary, chopped: Brings an aromatic, piney note that brightens the beef.
2 ½ teaspoons kosher salt, divided: Essential for seasoning both the beef and sauce to perfection.
2 tablespoons unsalted butter: Adds silkiness and richness to the mushroom sauce.
1 medium onion, finely chopped: Provides a subtle sweetness that supports the earthiness of the mushrooms.
8 ounces baby bella mushrooms, thinly sliced: The heart of the sauce, offering deep umami flavor.
8 cloves garlic, finely chopped, divided: Infuses both meat and sauce with aromatic warmth.
2 tablespoons fresh thyme, divided: Delivers a gentle herbaceous note that complements the rosemary.
1 tablespoon Dijon mustard: Adds a gentle tang and complexity to the sauce.
1 cup heavy cream, divided: Creates the luscious, velvety texture of the mushroom sauce.

How to Make Beef Tenderloin with Mushroom Sauce Recipe

Step 1: Prepare and Season the Beef

Begin by bringing the beef tenderloin to room temperature for about one to two hours—this ensures even cooking and keeps the meat juicy. Pat it dry with paper towels and then rub it with 3 tablespoons of olive oil, chopped rosemary, and 1 ½ teaspoons of kosher salt. This seasoning layer builds a fragrant crust when seared.

Step 2: Sear the Tenderloin

Heat a heavy skillet over medium-high heat and add 2 tablespoons of olive oil. When hot, sear the beef on all sides until a deep, golden-brown crust forms, about 3 to 4 minutes per side. This caramelization locks in flavor and gives the tenderloin a gorgeous crust.

Step 3: Roast the Beef

Transfer the seared beef to a roasting pan and sprinkle with the remaining 1 teaspoon kosher salt and rosemary. Roast in a preheated oven at 425°F (220°C) until the internal temperature reaches 130°F (54°C) for medium-rare, about 20 minutes. Let it rest for 15 minutes before slicing to allow juices to redistribute.

Step 4: Sauté the Mushrooms and Aromatics

While the beef rests, melt the butter in the skillet over medium heat. Add the finely chopped onion and cook until translucent and soft, about 5 minutes. Toss in the baby bella mushrooms, 4 cloves garlic, and 1 tablespoon fresh thyme, cooking until the mushrooms release their moisture and become golden brown.

Step 5: Make the Mushroom Sauce

Stir in Dijon mustard, then pour in half of the heavy cream and simmer gently until slightly thickened. Add the remaining garlic and thyme along with the rest of the cream, seasoning with the final 1 teaspoon of kosher salt. Let the sauce cook until luscious and creamy, adjusting seasoning to taste.

Step 6: Serve with Sliced Tenderloin

Slice the rested beef tenderloin into thick rounds and plate generously smothered with the warm mushroom sauce. The creamy sauce dripping over the tender meat is what makes this Beef Tenderloin with Mushroom Sauce Recipe truly unforgettable.

How to Serve Beef Tenderloin with Mushroom Sauce Recipe

A white oval plate with green trim holds one large piece of raw red meat laid on top of sprigs of green rosemary and thyme. Surrounding the plate, on a white marbled surface, are small bowls and cups with various ingredients: a bowl of whole brown mushrooms, small white bowls containing light yellow butter, minced shallots, yellow mustard, light yellow paste, coarse salt, and a dark brown sauce in a small cream pitcher. There is also a gray cup with a brown liquid and a white jug with a light yellow liquid. Fresh green parsley leaves lay near the bottom left of the image. All elements are evenly spaced in a bright and clean setting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few fresh thyme leaves or finely chopped rosemary on top for a fresh burst of color and aromatic elegance. A drizzle of high-quality extra virgin olive oil or a light sprinkle of cracked black pepper can add an extra layer of flavor and a beautiful finish.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes or buttery roasted fingerling potatoes to soak up all that mushroom sauce. For a refreshing contrast, consider lightly sautéed green beans or a crisp arugula salad dressed with lemon vinaigrette—both add a pop of color and zing to the plate.

Creative Ways to Present

Try serving slices of tenderloin atop a bed of garlic mashed cauliflower for a low-carb option that still feels indulgent. You can also arrange the beef on individual warm plates topped with mushroom sauce and garnish with microgreens for a restaurant-worthy presentation at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover beef and mushroom sauce separately into airtight containers. Stored in the fridge, they will keep fresh for up to three days, allowing you to enjoy a quick gourmet meal without extra effort.

Freezing

The mushroom sauce freezes beautifully if kept in a sturdy container, but the tenderloin is best enjoyed fresh or refrigerated due to its delicate texture. Freeze the sauce for up to two months and thaw in the fridge overnight.

Reheating

Gently reheat the mushroom sauce on the stove over low heat, stirring frequently to maintain its silky texture. Warm the sliced tenderloin in a low oven wrapped loosely in foil to prevent drying out, serving immediately with the sauce.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef tenderloin is prized for its tenderness, you can substitute with filet mignon or sirloin tips, but keep in mind cooking times and tenderness will vary.

Is there a way to make the mushroom sauce dairy-free?

Yes! Swap the heavy cream for coconut cream or a creamy cashew sauce to keep it rich without dairy, though the flavor profile changes slightly.

How do I know when the beef tenderloin is perfectly cooked?

Using a meat thermometer is the best way. Aim for 130°F (54°C) for medium-rare. The meat will continue to rest and rise slightly in temperature after roasting.

Can I prepare the mushroom sauce ahead of time?

You can make the sauce a day ahead and gently reheat before serving. Just add a splash of cream or broth if it thickens too much upon standing.

What wine pairs well with this dish?

A full-bodied red wine like a Cabernet Sauvignon or Merlot complements the richness of the beef and earthy flavors of the mushroom sauce perfectly.

Final Thoughts

There’s something truly special about the Beef Tenderloin with Mushroom Sauce Recipe that makes any meal feel elevated. From the tender, flavorful beef to the creamy, herb-infused mushroom sauce, it’s a dish that loves to impress and comfort at the same time. I hope you savor every bite and maybe even make it your go-to for celebrations or a cozy night in. Happy cooking!