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Beef Tenderloin with Mushroom Sauce Recipe

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4.2 from 58 reviews

This Beef Tenderloin with Mushroom Sauce recipe features a succulent, perfectly seared beef tenderloin complemented by a creamy, flavorful mushroom sauce enriched with garlic, thyme, and dijon mustard. Ideal for special occasions or elegant dinners, this dish combines tender meat with a rich, aromatic sauce for a memorable dining experience.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Beef Tenderloin

  • 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

Mushroom Sauce

  • 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

Instructions

  1. Prepare the Beef Tenderloin: Start by trimming and tying the beef tenderloin to ensure even cooking. Allow it to come to room temperature for 1 to 2 hours, which helps with even searing later.
  2. Season and Sear: Rub the beef with 3 tablespoons of olive oil, chopped rosemary, and 2 teaspoons of kosher salt. Heat a heavy skillet over medium-high heat, add the remaining 2 tablespoons of olive oil, and sear the tenderloin on all sides until a rich brown crust forms, about 3-4 minutes per side.
  3. Roast the Beef: Preheat your oven to 400°F (205°C). Transfer the seared tenderloin onto a roasting pan or oven-safe skillet. Roast the beef until it reaches your desired internal temperature: about 20-25 minutes for medium-rare (130-135°F). Remove from oven and tent loosely with foil, allowing it to rest for 10-15 minutes before slicing.
  4. Prepare the Mushroom Sauce Base: In the same skillet used for searing, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
  5. Sauté Mushrooms and Garlic: Add the thinly sliced baby bella mushrooms and half of the minced garlic cloves to the skillet. Cook until the mushrooms release their moisture and start to brown, about 7-8 minutes.
  6. Add Herbs and Mustard: Stir in 1 tablespoon of fresh thyme and the dijon mustard, mixing well to combine all flavors.
  7. Incorporate Cream and Simmer: Pour in half the heavy cream and the remaining minced garlic. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, about 5 minutes. Adjust seasoning with remaining ½ teaspoon kosher salt and fresh ground pepper to taste.
  8. Finish the Sauce: Remove from heat and stir in the remaining heavy cream and fresh thyme leaves for an extra burst of flavor and creamy texture.
  9. Serve: Slice the rested beef tenderloin into desired portions. Spoon the warm mushroom sauce generously over the meat. Serve immediately for best flavor and texture.

Notes

  • Allowing the beef tenderloin to come to room temperature before cooking ensures even doneness.
  • Resting the meat after roasting helps retain its juices and improves tenderness.
  • You can substitute baby bella mushrooms with cremini or white button mushrooms if unavailable.
  • For a lighter sauce, substitute half-and-half for heavy cream but expect a less rich sauce.
  • Use a meat thermometer for precise doneness: medium-rare is 130-135°F, medium is 135-145°F.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/beef-tenderloin-with-mushroom-sauce-recipe/